Lemon-Coconut Shortbread Cookies

Name: Lemon-Coconut Shortbread Cookies
Ingredients: 200 g flour; 120 g sugar; 100 g butter; 1 egg; 3 tbsp shredded coconut; 2 tbsp lemon juice; 2 tsp vanilla sugar; 1/2 tsp baking powder; zest of 1 lemon; a pinch of salt

A simple recipe for cookies with a lemon-coconut flavor. These cookies come out soft yet slightly crispy, with a pleasant lemony tartness and a lovely aroma. If you don't have shredded coconut on hand, you can make the cookies with nuts instead (almonds, peanuts, or hazelnuts) — they won't be lemon-coconut cookies, but lemon-nut cookies, and they'll be just as delicious and fragrant either way.

Ingredients:

200 g flour
120 g sugar
100 g butter
1 egg
3 tbsp shredded coconut
2 tbsp lemon juice
2 tsp vanilla sugar
1/2 tsp baking powder
zest of 1 lemon
a pinch of salt

How to cook lemon-coconut shortbread cookies

Zest the lemon using a fine grater, avoiding the white pith. Squeeze 2 tbsp of juice from the lemon.

Beat together the softened butter, sugar, and vanilla sugar until creamy.

Add the egg, lemon zest, lemon juice, salt, and shredded coconut, and mix well.

Add the baking powder and flour in batches, mixing until a smooth dough forms. Refrigerate for 1–2 hours.

Divide the dough into 20 pieces and roll each one into a ball. Arrange them on a baking sheet and flatten each one with your hand into a disk. If you have cookie cutters, you can roll the dough out on a lightly floured surface and cut out various shapes. Bake in an oven preheated to 180°C for about 15–20 minutes (or less — keep an eye on your oven).