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
Scale
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.
