Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold butter, cubed
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour (for filling)
- 1/2 tsp baking powder
- 1/4 cup fresh lemon juice
- 1/4 cup shredded coconut (plus extra for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together 1 cup all-purpose flour and 1/4 cup powdered sugar until combined.
- Use an electric mixer to cream together the cold butter until light and fluffy.
- Gradually add the dry mixture to the creamed butter until just combined.
- In another bowl, beat together the eggs and granulated sugar until smooth. Add in 1/4 cup all-purpose flour, baking powder, and fresh lemon juice; mix well.
- Spoon dollops of cookie dough onto the prepared baking sheet, making an indentation in each for the filling.
- Fill each indentation with cream filling before baking for about 15–18 minutes or until lightly golden.
- Cool on a wire rack and top with extra shredded coconut before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cookie (35g)
- Calories: 150
- Sugar: 12g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg