Lemon Panel
Mary Beth Zeitz
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Cookie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Lemon Coconut Drops

"Cookies are made of butter and love."
~ Norwegian Proverb

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.  We thank you!

 
Lemon Branch
Robbin Gourley
Buy This Art Print At AllPosters.com

Lemon Coconut Drops
Chocolatier November 1995

2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/3 cup granulated sugar
1/4 cup light corn syrup
1 tablespoon freshly grated lemon zest
1/2 teaspoon vanilla extract
2 2/3 cups (one 7-oz bag) sweetened flaked coconut
1 cup confectioner's sugar, sifted
2 to 3 tablespoons freshly squeezed lemon juice

Position a rack in the center of the oven and preheat to 325 degrees F. Lightly grease a baking sheet.
In a small bowl, stir together the flour, baking powder and salt. In a large bowl, using a hand-held electric mixer set at medium speed, beat the eggs 1 minute or until well combined. Beat in sugar, corn syrup, lemon zest and vanilla and continue beating for about 1 minute or until well combined. On low speed, gradually beat in the flour mixture just until combined. Using a wooden spoon, stir in the coconut. Drop by rounded teaspoonfuls onto the prepared baking sheet. Bake the cookies for 12 to 15 minutes, or until undersides are golden brown.
Cool the cookies on the baking sheet set on a wire rack for 1 minute. Using a metal spatula, transfer the cookies to a wire rack and cool completely. Place the cooled cookies on a wire rack set on a baking sheet.
In a small bowl, stir together the confectioner's sugar and 2 tablespoons of the lemon juice until smooth. Add additional lemon juice if necessary to obtain a smooth consistency. Using a small spoon, randomly drizzle the glaze over the cookies. Refrigerate 5 minutes or until glaze is set. Store the cookies in an airtight container at cool room temperature for up to 5 days. Makes approximately 3 dozen cookies
 

Index - Cookie Recipe Archives