- 1 cup butter, softened
- 1 cup white sugar
- 1 vanilla bean, split lengthwise and seeds scraped (optional)
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 2 cups all-purpose flour
- 1 cup unsweetened shredded coconut
- 1 (3.4 ounce) package instant lemon pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts.
- Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.
- Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.
06/25/2019
recipepes.com
coconut lemon drop cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
