Glazed Lemon Coconut Biscuits | Classic Recipe

Deliciously crunchy lemon coconut biscuits topped with a lemon glaze and sprinkled with extra coconut and lemon zest… these classic biscuits are a family favourite!

Deliciously crunchy lemon coconut biscuits topped with a lemon glaze and sprinkled with extra coconut and lemon zest... these classic biscuits are a family favourite!

If you’ve been a visitor to my little website for a while, you’ll know that I’m a massive fan of making biscuits. I’m also a huge fan of eating biscuit dough… but let’s not go there! Anyway, biscuits and me are best friends. No doubt about it!

Deliciously crunchy lemon coconut biscuits topped with a lemon glaze and sprinkled with extra coconut and lemon zest... these classic biscuits are a family favourite!

And when it comes to biscuits, it’s pretty hard to beat these classic glazed lemon coconut biscuits. They are THE BEST!!!! They’re made with a super simple coconut biscuit recipe with tangy lemon zest and then topped with a delicious lemon icing. Seriously melt-in-your-mouth!!!

Deliciously crunchy lemon coconut biscuits topped with a lemon glaze and sprinkled with extra coconut and lemon zest... these classic biscuits are a family favourite!

The best thing about these Lemon Coconut Biscuits is that they’re an absolute cinch to make. SO, SOOO easy! My little 2 year old mini-chef is a whizz at helping to make these.

Deliciously crunchy lemon coconut biscuits topped with a lemon glaze and sprinkled with extra coconut and lemon zest... these classic biscuits are a family favourite!

I’ve included both the Thermomix and conventional methods in the recipe cards below, but to be honest, I don’t really have a preference for one method over the other. They’re both so simple. If I’m making them on my own, I usually use the Thermie, but if Will’s helping, we make them by hand (because as I’ve learnt, toddlers LOVE to stir stuff!). Both methods will take you about the same time anyway!

Deliciously crunchy lemon coconut biscuits topped with a lemon glaze and sprinkled with extra coconut and lemon zest... these classic biscuits are a family favourite!

Ooh and one little trick with the lemon glaze is to mix it up, pop it in the microwave and then into the fridge to harden a little. I stir it every few minutes and when it’s a thick but spreadable consistency, it’s ready to be popped onto the top of the cookies. Don’t worry if you have little drips come down the sides… that makes your lemon coconut biscuits all the more delicious!

Deliciously crunchy lemon coconut biscuits topped with a lemon glaze and sprinkled with extra coconut and lemon zest... these classic biscuits are a family favourite!

And speaking of delicious biscuits and cookies, here’s a few more of my faves!

Deliciously crunchy lemon coconut biscuits topped with a lemon glaze and sprinkled with extra coconut and lemon zest... these classic biscuits are a family favourite!

 

VIDEO: HOW TO MAKE GLAZED LEMON COCONUT BISCUITS

 

 

Lemon Coconut Biscuits - Conventional Method

Deliciously crunchy lemon coconut biscuits topped with a lemon glaze and sprinkled with extra coconut and lemon zest... these classic biscuits are a family favourite!

Course Biscuits, Cookies, lunchbox, sweets
Cuisine Biscuits/Cookies, lemon recipes, lunchbox
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 biscuits
Author Lucy Mathieson

Ingredients

For the biscuits:

  • 125 g caster sugar
  • 125 g butter, room temperature
  • grated zest of 1 lemon
  • 2 eggs
  • 185 g self-raising flour
  • 75 g desiccated coconut

For the lemon glaze:

  • 270 g icing sugar, sifted
  • 65 g lemon juice
  • grated zest of 1 lemon
  • 1 tsp butter

Instructions

  1. Preheat oven to 180 degrees celsius (fan-forced). Line 2 large baking trays with baking paper and set aside. 

  2. Cream the caster sugar, butter and grated lemon zest until pale and creamy. 

  3. Add the eggs one by one, beating each time. 

  4. Add the self-raising flour and desiccated coconut and beat until combined. 

  5. 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. 

  6. 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. 

  7. Meanwhile, to make the glaze, place the icing sugar, lemon juice and lemon zest into a microwave safe bowl. Mix together with a spoon. Add the butter and stir. 

  8. Melt in the microwave for 1 minute. Stir until combined. Place lemon icing into the fridge to firm up slightly. 

  9. Spread the glaze over the completely cooled biscuits and sprinkle over extra desiccated coconut and grated lemon zest. 

  10. Store in an airtight container at room temperature for up to 1 week (or freeze for up to 1 month). 

Recipe Notes

The biscuit mixture will be quite soft when you place it onto the trays - this is perfectly normal!

 

Lemon Coconut Biscuits - Thermomix Method

Deliciously crunchy lemon coconut biscuits topped with a lemon glaze and sprinkled with extra coconut and lemon zest... these classic biscuits are a family favourite!

Course Biscuits, Cookies, lunchbox, sweets
Cuisine Biscuits/Cookies, lemon recipes, lunchbox
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 biscuits
Author Lucy Mathieson

Ingredients

For the biscuits:

  • 125 g caster sugar
  • 125 g butter, room temperature
  • grated zest of 1 lemon
  • 2 eggs
  • 185 g self-raising flour
  • 75 g desiccated coconut

For the lemon glaze:

  • 270 g icing sugar, sifted
  • 65 g lemon juice
  • grated zest of 1 lemon
  • 1 tsp butter

Instructions

  1. Preheat oven to 180 degrees celsius (fan-forced). Line 2 large baking trays with baking paper and set aside. 

  2. Place the caster sugar, butter and grated lemon zest into the Thermomix bowl and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat 2-3 more times, or until pale and creamy. 

  3. With the blades turning on Speed 4, add the eggs one by one through the MC hole. 

  4. Add the self-raising flour and desiccated coconut and mix on Speed 5, 5 seconds. Scrape down the sides of the bowl and repeat until completely combined. 

  5. 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. 

  6. 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. 

  7. Meanwhile, to make the glaze, place the icing sugar, lemon juice, lemon zest and butter into a clean Thermomix bowl. Mix on Speed 4, 10 seconds. 

  8. Melt for 1 minute, 80 degrees, Speed 2. Place the lemon icing into the fridge to firm up slightly. 

  9. Spread the glaze over the completely cooled biscuits and sprinkle over extra desiccated coconut and grated lemon zest. 

  10. Store in an airtight container at room temperature for up to 1 week (or freeze for up to 1 month). 

Recipe Notes

The biscuit mixture will be quite soft when you place it onto the trays - this is perfectly normal!

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Deliciously crunchy lemon coconut biscuits topped with a lemon glaze and sprinkled with extra coconut and lemon zest... these classic biscuits are a family favourite!

Deliciously crunchy lemon coconut biscuits topped with a lemon glaze and sprinkled with extra coconut and lemon zest... these classic biscuits are a family favourite!

2 thoughts on “Glazed Lemon Coconut Biscuits | Classic Recipe”

  1. Lisa says:

    Yummy, I can’t wait to try these, I have sooo many home grown lemons from my husbands Granny. So perfect to help use them up!!

    1. Lucy Mathieson says:

      Oh you’re so lucky!!! Enjoy!! xx

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