These coconut biscuits with lemon icing have the perfect combination of sweet and tangy lemon zest and melt-in-your-mouth buttery biscuits. A perfect treat for anyone looking for an easy cookie recipe that's ready in 30 minutes.
There's just something so delicious about a biscuit or cookie straight from the oven.
Warm and fresh with oh-so-sweet flavours, biscuits are some of my favourite things to bake.
When I'm looking for something to satisfy my sweet tooth, I can always count on this lemon coconut biscuit recipe or some of my other favourite biscuit recipes such as my hokey pokey biscuits, milo biscuits, or these classic ANZAC biscuits.
Why You're Going to Love This Recipe
- Quick & Easy - The biscuits are ready in about 30 minutes. This means you get to enjoy freshly baked biscuits in no time!
- Most Popular - Not only are they great for the little ones lunchboxes, they are a perfect treat for adults too.
- Freezer-Friendly - Make a batch and pop any leftovers in the freezer. They defrost perfectly!
What You Need
These yummy little coconut biscuits are made using just a few basic ingredients.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Sugar- You'll need both caster and icing sugar (powdered sugar) for this biscuit recipe. If you don't have caster sugar, then regular granulated sugar can be substituted.
- Butter - You can use either salted or unsalted butter in this recipe.
- Lemon - Both the zest of a lemon and lemon juice are used in this lemon coconut cookie recipe. You'll need about 2-4 lemons, depending on size.
- Eggs - Eggs are used as binding agents for this baking recipe.
- Flour - Self raising flour is used for this recipe. If you don't have self-raising flour you can make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain flour.
- Coconut - Use desiccated coconut for this recipe.
Step By Step Instructions
Forget about spending hours in the kitchen! These easy coconut biscuits take just 15 minutes to prepare.
Step 1 – Preheat Oven
Preheat oven to 180 degrees celsius (fan-forced). Line 2 large baking trays with baking paper and set aside.
Step 2 – Cream The Wet Ingredients
Cream the caster sugar, butter and grated lemon zest until pale and creamy.
Add the eggs one by one, beating well each time.
Step 3 – Add The Dry Ingredients
Next, add the self-raising flour and desiccated coconut and beat until combined.
Step 4 – Place Onto Baking Trays
Place tablespoonfuls of the mixture onto the prepared baking trays (leaving a 4-5 cm gap between each biscuit to allow for spreading) - see notes.
Step 5 – Bake
Bake for 15 minutes or until lightly golden. Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
Step 6 – Glaze The Biscuits
Place the icing sugar, lemon juice and lemon zest into a microwave safe bowl and stir well. Add the butter.
Melt in the microwave for 1 minute on 50% power. Stir until well combined. Place lemon icing into the fridge to firm up slightly.
Spread the glaze over the completely cooled biscuits and sprinkle over extra desiccated coconut and grated lemon zest.
Expert Tips
These biscuits would pair perfectly with a cup of tea, coffee, milk, or just by themselves!
In Australia, the terms biscuits and cookies are used interchangeably. Biscuits in Australia are the equivalent of what are known as 'cookies' in the US.
Caster sugar is often ground to a finer consistency than granulated sugar, but not as fine as powdered (icing) sugar. Also known as "bar sugar" or "superfine sugar" in America, you can learn more about this sugar by reading my latest blog post on it.
Store in an airtight container at room temperature for up to 1 week.
Freeze in an airtight container for up to 1 month.
Related Recipes
Once you get a taste of lemon and coconut, you're going to be hooked for good.
Here are some of my other favorite lemon and coconut recipes:
- The Very Best Lemon Recipes - a list of some of my very favourite lemon recipes! From tarts, pies, cheesecakes, and so much more, these citrus goodies are where it's at.
- Lemon & Yoghurt Loaf - tangy and sweet with a moist centre, this lemon and yoghurt loaf is freezer friendly and coated with a yummy lemon glaze.
- Lemon Coconut Loaf with Cream Cheese Frosting - this moist lemon coconut loaf is topped with a sweetened cream cheese frosting that is irresistible.
- Ultimate Baked Lemon Cheesecake - topped with fresh raspberries and a delicious lemon curd, this ultimate baked cheesecake is made with a cookie base and filled with a tangy lemon flavour.
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Lemon Coconut Biscuits
Ingredients
For the biscuits:
- 125 g (½ cup) caster sugar
- 125 g butter room temperature
- lemon zest finely grated from 1 lemon
- 2 eggs
- 185 g (1 ⅓ cup) self-raising flour
- 75 g (¾ cup) desiccated coconut
For the lemon glaze:
- 270 g (2 ⅓ cup) icing sugar sifted
- 65 g (⅓ cup) lemon juice
- lemon zest finely grated from 1 lemon
- 1 tsp butter
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Line 2 large baking trays with baking paper and set aside.
- Cream the caster sugar, butter and grated lemon zest well until pale and creamy.
- Add the eggs one by one, beating each time.
- Add the self-raising flour and desiccated coconut and beat until combined.
- Place tablespoonfuls of the mixture onto the prepared baking trays (leaving a 4-5 cm gap between each biscuit to allow for spreading) - see notes.
- Bake for 15 minutes or until lightly golden. Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
- Meanwhile, to make the glaze, place the icing sugar, lemon juice and lemon zest into a microwave safe bowl and stir. Add the butter.
- Melt in the microwave for 1 minute on 50% power. Stir again to mix well. Place the lemon icing into the fridge to firm up slightly.
- Spread the glaze over the completely cooled biscuits and sprinkle over extra desiccated coconut and grated lemon zest.
- Store in an airtight container at room temperature for up to 1 week (or freeze for up to 1 month).
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Line 2 large baking trays with baking paper and set aside.
- Place the caster sugar, butter and grated lemon zest into the Thermomix bowl and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat 2-3 more times, or until pale and creamy.
- With the blades turning on Speed 4, add the eggs one by one through the MC hole.
- Add the self-raising flour and desiccated coconut and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat until well combined.
- Place tablespoonfuls of the mixture onto the prepared baking trays (leaving a 4-5 cm gap between each biscuit to allow for spreading) - see notes.
- Bake for 15 minutes or until lightly golden. Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
- Meanwhile, to make the glaze, place the icing sugar, lemon juice, lemon zest and butter into a clean Thermomix bowl. Mix for 10 seconds, Speed 4.
- Melt for 1 minute, 80 degrees, Speed 2.
- Place the lemon icing into the fridge to firm up slightly.
- Spread the glaze over the completely cooled biscuits and sprinkle over extra desiccated coconut and grated lemon zest.
- Store in an airtight container at room temperature for up to 1 week (or freeze for up to 1 month).
Machrista says
Great cookies. Gives you the freshness of cake and perfectly balanced sour and sweet.
Lucy says
Thank you! I'm thrilled you enjoyed them!