Toasted Coconut and Lemon Cookies
Submitted by Samantha Schaffer
About the cook: I have been cooking professionally since I was 10 years old ... thats over 17 years now! It all started at a mom and pop restaurant taking me under their wing. I started off on the savory side and switched it up to becoming a pastry cook. I love sharing and creating new recipes whether it be by myself or with a friend.
About the dish: A little over a year ago I was hit hard with severe kidney issues. I had to leave the kitchen for a while due to those issues and completely change my diet. During that time I worked to create some kidney friendly meals and desserts. I am a huge cookie fan, some may say a female cookie monster. So it made sense to come up with an easy and delicious cookie that was kidney friendly!
National Origin: American
Serves: 24
Estimated Time: 30 to 60 Minutes
Ingredients:
All Purpose Flour 1 1/4 cups
Unsalted Butter 1/2 cup (1 stick)
Granulated Sugar 1/2 cup
Large Egg 1
Lemon Zest 1 1/2 tablespoons
Lemon Juice 2 tablespoons
Shredded Unsweetened Coconut 1 1/4 cups
Baking Soda 1/2 teaspoon
Fresh Ginger 1 tablespoon (peeled and grated)
Confectioners Sugar as needed for decoration
Preparation:
1. Preheat your oven to 350° F.
2. On a parchment lined sheet pan evenly spread the unsweetened shredded coconut. Place into the oven and bake until lightly brown, typically 5-10 minutes. (I like to mix it up with a spatula every few minutes to evenly brown). Allow to cool.
3. Using a mixer cream the butter and sugar until light and fluffy. For best results use room temperature butter.
4. While the butter and sugar cream, sift your flour and baking soda onto a piece of parchment.
5. Add n the egg and allow to full incorporate and then scrape down the bowl.
6. Add in your lemon juice, zest and grated ginger mix until smooth.
7. Add the sifted flour, baking soda and toasted coconut and just mix until blended. Do not over mix otherwise your cookie will be tough.
8. Cover and chill your cookie dough for about 20-30 minutes.
9. On a greased sheet tray, scoop cookie dough into tablespoon size ball and place about 2 inches apart.
10. Bake for 8-10 minutes until just lightly golden around the edges, allow to cool and lightly dust with sifted confectioners sugar.
Tip: If you want to kick these cookies up a notch, fresh out of the oven while hot add crystalized candied ginger and then sift confectioners sugar.