Latest Menu Blend Coconut Lemon Drop Cookies :: The Best Recipes
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Coconut Lemon Drop Cookies |
"Was wanting to find a recipe that used lemon pudding and just couldn't discover the proper one which suitable me, so I came up with this one on a whim. It smelled so yummy and the texture is soft and chewy. It isn't overly candy and the coconut adds a chunk of crunch. Please try them and allow me recognize what you suspect. Store in an airtight field."
Ingredients :
- 1 cup butter, softened
- 1 cup white sugar
- 1 vanilla bean, split lengthwise and seeds scraped (optionally available)
- 2 eggs
- half of teaspoon vanilla extract
- 1/four teaspoon lemon extract
- 2 cups all-motive flour
- 1 cup unsweetened shredded coconut
- 1 (three.4 ounce) package instant lemon pudding blend
- 1 teaspoon baking soda
- half teaspoon salt
Instructions :
Prep : 20M | Cook : 60M | Ready in : 35M |
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- Preheat the oven to 350 ranges F (175 levels C).
- Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer till creamy. Add eggs, one after the other, and beat until mild and fluffy. Stir in vanilla and lemon extracts.
- Combine flour, coconut, pudding blend, baking soda, and salt in a separate bowl. Add to the creamed aggregate in batches, stirring until blended. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.
- Bake in the preheated oven until the edges are gently golden, 10 to eleven minutes. Leave at the baking sheets for 1 to two mins before doing away with to a rack to cool completely.
Notes :
- I brought a little colourful flair to those by rolling the dough into balls and dipping the into rainbow sprinkles for my boys.
If this Coconut Lemon Drop Cookies recipe fits your family's preference, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the check out!
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