Save the day Lemon Coconut Cookies

Thursday was not my best day. I forgot something very important, and still feel like an idiot about it today. I can’t quite bring myself to write about it yet, so I will share another story instead. Several years ago I booked a JC Penny commercial, it was an awesome 4 day shoot and I was probably an hour early for the first three days. On the last day the location was much closer to where I lived, so I left later then I normally would. The exit I needed to take was closed and I got completely lost and ended up being an hour late, luckily for me this was a huge ad campaign and they were running late, once I arrived it was another hour before I was even in hair and makeup so nobody noticed or cared that I was late. But I knew, and still when I look back on that day and remember that awful feeling of panic as I drove in my car, completely lost and frantically calling the set number, I shudder. Thursday wasn’t quite that bad, but it was up there. So I baked cookies. Lemon and coconut cookies to be exact. The recipe is found in Sticky Finger’s Sweets cookbook, it was a fairly intense cookie recipe, three bowls are used! But the end result was worth the efforts. So let’s get down to the business of cookies shall we?

This recipe makes a lot of cookies, so be prepared!

To begin with (in bowl number one) we will cream together brown and white sugar (all the best cookie recipes seem to combine the two!) along with margarine, vanilla, lemon oil (I couldn’t find any so I substituted pure lemon extract) and lemon zest. The recipe suggests using a stand mixer with a paddle attachment, but if like myself you don’t have a stand mixer, a hand held blender and a stainless steal bowl work just as well. Mix it until it is light and fluffy, and then add 2 1/2 cups of coconut!

In a separate bowl whisk together soy milk and canola oil, and then add it to the sugar mixture!

 Next is dry ingredients, in a third bowl (or if like me you only have two bowls, the second bowl rinsed out) you put together the flour, baking powder, baking soda and salt. Then add the dry to the wet and mix together, don’t be afraid to get your hands in there to really combine your dough!

Scoop the dough onto a cookie sheet lined in parchment paper, sprinkle with coconut and pop them in the oven! Believe me, any coconut lovers in your life will be forever devoted to you if you make them these cookies!

The Recipe:

1 cup margarine
1 1/4 cups plus 1/2 tbl sugar
1 1/2 cups lightly packed brown sugar
1 tsp vanilla extract
1/8 tsp lemon oil (if like me you have trouble finding lemon oil, I used about 1/4 tsp. of lemon extract)
2 tsp. lemon zest
2 1/2 cups shredded coconut, plus 3/4 cup for topping
2/3 cup soy milk
3/4 cup canola oil
5 1/4 cup plus 2/12 tbl all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt

Pre-heat the oven to 350 Fahrenheit, cream together the margarine, sugar, vanilla, lemon oil and zest. Mix in the 2 1/2 cups of coconut. Whisk together the soy milk and oil, and add it to the sugar mixture. In a separate bowl mix together the remaining dry ingredients and then slowly add them to the sugar mixture, thoroughly incorporating the two. Scoop dough on to parchment lined cookie sheets and bake for 9-11min. or until the cookies are lightly golden around the edges. Enjoy!

Want to see that JC Penny commercial? Here it is! That’s my screaming face at 0:41!


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