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Lemon-Coconut Meltaways

by in Nov 2007
Lemon-Coconut Meltaways
10 votes, 4.40 avg. rating (87% score)
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Total Time: 30

Yield: about 64 cookies

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  • 2 sticks (1 cup) unsalted butter, softened, plus extra for greasing
  • 1/2 cup sugar
  • 1-1/2 tablespoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon kosher or sea salt
  • 1 cup sweetened flaked coconut, toasted and cooled
  • Confectioners' sugar


In the bowl of a standing or electric mixer, cream butter and sugar until light and fluffy. Beat in lemon zest and extracts. Add flour and salt and beat well. Stir in coconut.

Cut dough in half and place each half on a sheet of waxed paper. Form each half into an 8-inch log. Wrap each log in waxed paper and refrigerate at least 4 hours (or overnight).

Adjust oven rack to middle position and heat to 300 degrees. Cut logs into 1/4-inch-thick slices with a sharp knife, and arrange 2 inches apart on lightly buttered baking sheets. Bake 25 to 30 minutes, or until pale golden.

Transfer cookies to racks and sprinkle generously with confectioners' sugar. Let cool and dust lightly with more confectioners' sugar.

Updated Thursday, October 11th, 2007

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2 Responses to Lemon-Coconut Meltaways

  1. Harriet Bicksler November 12, 2007 at 7:30 pm #

    Excellent, melt in your mouth cookies! I took them to the polls on 11/6 and shared them with the other election Officers. Boy, did they love them!

  2. Patricia Topp December 22, 2008 at 6:40 pm #

    Great cookies! Just to note: make sure your butter is VERY soft or you end up with dough that doesn’t meld together.

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