If you’re looking for a show-stopping sweet that combines tropical charm with a zesty twist, the Dolly Parton Coconut Cookies with Lemon Glaze Recipe is exactly what your kitchen needs. These delightful cookies are soft, moist, and packed with the sweet, chewy goodness of coconut, all topped off with a bright, tangy lemon glaze that’s both refreshing and irresistible. Perfect for sharing or savoring whenever a sweet craving strikes, this recipe brings a little bit of Dolly Parton’s sparkle right into your home baking adventures.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to making these cookies sing with flavor. Each component contributes to the texture, sweetness, or that perfect citrus finish that ties the whole recipe together beautifully.
- Dolly Parton coconut cake mix: The base of these cookies, providing coconut flavor and a moist, tender crumb.
- Eggs (2): Bind the ingredients together and add richness.
- Butter (1 stick, room temperature or slightly melted): Adds depth of flavor and a tender texture.
- Sweetened coconut flakes (1 cup): Gives texture and enhances the coconut punch inside the cookies.
- Large lemon (1): The zest and juice create a bright, zesty glaze that balances the sweetness.
- Powdered sugar (1 1/2 cups, approximately): Sweetens and thickens the luscious lemon glaze.
How to Make Dolly Parton Coconut Cookies with Lemon Glaze Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees Fahrenheit. While it warms, line two cookie sheets with parchment paper; this will ensure your cookies don’t stick and bake evenly.
Step 2: Mix the Base Ingredients
In a large bowl—or a stand mixer bowl fitted with the paddle attachment—combine the Dolly Parton coconut cake mix, butter, and eggs. Mixing these well creates the foundation of your cookie dough.
Step 3: Add Coconut Flakes
Stir in three-quarters of the sweetened coconut flakes. This adds delightful chewy bits throughout your cookies that make each bite irresistible.
Step 4: Scoop and Bake
Using a cookie scoop, portion out the dough onto your prepared sheets. Depending on your scoop size, you’ll get about 18 to 20 cookies. Bake them for 10 to 12 minutes—just until they’re set, avoiding overbaking to keep them soft and tender.
Step 5: Make the Zesty Lemon Glaze
While the cookies bake, whisk together the powdered sugar in a small bowl with freshly grated lemon zest and the juice from your lemon. Adjust thickness by adding powdered sugar as needed to make a smooth, lump-free glaze.
Step 6: Toast Extra Coconut
Pop the remaining coconut flakes into a dry skillet over medium heat, toasting them until golden. This quick step adds a lovely crunch and nutty flavor to the final presentation.
Step 7: Glaze and Garnish
Once the cookies have cooled enough to handle, dip the tops into your lemon glaze. While the glaze is still wet, sprinkle on the toasted coconut so it sticks beautifully, giving the cookies an inviting texture and look.
Step 8: Set and Enjoy
Allow the glazed cookies to sit until the icing firms up, creating that perfect glossy finish. Then bake off memories and enjoy your beautiful creation!
How to Serve Dolly Parton Coconut Cookies with Lemon Glaze Recipe
Garnishes
These cookies shine with simple garnishes. Besides the toasted coconut sprinkled on top, a light dusting of extra lemon zest or even a few tiny edible flowers can make them look as stunning as they taste.
Side Dishes
Serve them alongside a bright cup of herbal tea or a chilled glass of lemonade to complement the citrus glaze. They also pair wonderfully with fresh berries or a dollop of whipped cream for an indulgent treat.
Creative Ways to Present
For a party, arrange the Dolly Parton Coconut Cookies with Lemon Glaze Recipe on a vintage cake stand or wrap individual cookies in pretty parchment and tie with ribbon for charming favors. Layering them with slices of lemon and coconut shards on a dessert tray adds a tropical flair everyone will adore.
Make Ahead and Storage
Storing Leftovers
You can keep your cookies fresh for 3 to 4 days by storing them at room temperature in an airtight container. This helps maintain their soft texture and preserves the bright lemon flavor in the glaze.
Freezing
If you want to save cookies for longer, these freeze beautifully. You can freeze baked cookies whole, or save time by freezing the cookie dough balls themselves and baking fresh cookies whenever the craving hits.
Reheating
To bring frozen or stored cookies back to life, simply warm them in a low oven (around 300 degrees Fahrenheit) for 5 minutes. This reawakens the coconut’s chewiness and makes the glaze delightfully soft again.
FAQs
Can I use unsweetened coconut flakes instead of sweetened?
Yes, you can substitute unsweetened coconut flakes, but expect a less sweet cookie and a slightly different texture. If you prefer a sweeter bite, consider adding a little extra sugar to balance this out.
What if I don’t have a stand mixer?
No worries at all! You can easily combine the ingredients by hand using a sturdy spoon or a hand mixer. Just be sure to mix until fully incorporated for the perfect dough consistency.
Can I make these cookies gluten-free?
This recipe depends on the Dolly Parton coconut cake mix, so if you can find a gluten-free coconut cake mix, you’re all set. Otherwise, the recipe might not be gluten-free as written.
How thick should the lemon glaze be?
The glaze should be smooth and thick enough to coat the back of a spoon without running off too quickly. If it seems too thin, add more powdered sugar little by little until the right consistency is reached.
Can I use fresh lemon juice for the glaze?
Absolutely! Freshly squeezed lemon juice is key to achieving that bright, zesty kick in the glaze. Avoid bottled juice, which can be too tart or muted in flavor.
Final Thoughts
The Dolly Parton Coconut Cookies with Lemon Glaze Recipe is a true gem that brings together tropical sweetness with a lively citrus twist. It’s a treat that’s easy to bake yet impressive to share, perfect for gatherings or a special daily indulgence. Give this recipe a try, and watch how it becomes a beloved favorite in your kitchen just like it has in mine!
Print
Dolly Parton Coconut Cookies with Lemon Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Dolly Parton Coconut Cookies topped with a tangy lemon glaze and toasted coconut. Soft, chewy, and bursting with coconut flavor, these cookies combine a coconut cake mix base with a luscious lemon glaze that adds a refreshing twist. Perfect for any occasion, these treats are easy to make and yield about 20 cookies.
Ingredients
Cookie Dough
- 1 box Dolly Parton coconut cake mix
- 2 eggs
- 1 stick butter (room temperature or slightly melted)
- 1 cup sweetened coconut flakes (divided: 3/4 cup for dough, remaining for topping)
Lemon Glaze
- 1 1/2 cups powdered sugar (approximately)
- 1 large lemon (zest and juice)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready when your cookie dough is prepared.
- Prepare Baking Sheets: Line two cookie sheets with parchment paper to prevent sticking and set aside.
- Mix Ingredients: In a large mixing bowl or the bowl of a stand mixer with paddle attachment, combine the coconut cake mix, butter, and eggs.
- Blend Dough: Mix the ingredients well until fully incorporated, forming a smooth dough.
- Add Coconut: Stir in 3/4 cup of the sweetened coconut flakes to the dough, mixing until evenly distributed.
- Scoop Cookies: Using a cookie scoop, portion out the dough onto the prepared cookie sheets. This will yield approximately 18 to 20 cookies based on scoop size.
- Bake Cookies: Place the cookie sheets in the preheated oven and bake the cookies for 10 to 12 minutes. Avoid overbaking to maintain a soft texture.
- Prepare Glaze: While the cookies bake, make the lemon glaze by placing powdered sugar in a small bowl. Zest the lemon over the sugar, then add the lemon juice. Stir well to combine, adjusting consistency by adding more powdered sugar if necessary.
- Toast Coconut: In a dry skillet over medium heat, toast the remaining coconut flakes for a couple of minutes until golden, being careful not to burn them. Set aside.
- Cool Cookies: Remove the cookies from the oven and allow them to cool until they can be handled safely.
- Glaze Cookies: Dip the tops of the cooled cookies into the lemon glaze, then immediately sprinkle toasted coconut on top so it sticks to the glaze.
- Set Glaze: Allow the glazed cookies to sit until the glaze firms up and sets completely.
- Serve: Once the glaze is set, serve and enjoy these delicious coconut lemon cookies.
- Storage: Store any leftovers at room temperature in an airtight container for 3 to 4 days. Alternatively, freeze cookie dough balls for baking later or freeze baked cookies for future enjoyment.
Notes
- Do not overbake the cookies to keep them soft and chewy.
- Use parchment paper for easy cleanup and to prevent sticking.
- Keep an eye on the coconut while toasting to avoid burning.
- The glaze consistency can be adjusted with extra powdered sugar to ensure it coats the cookies well.
- Freezing dough balls allows you to bake fresh cookies whenever you desire.
- Let the glaze set fully before stacking or storing cookies to prevent sticking.
