Lemon Coconut Biscuits

This glazed lemon coconut biscuit recipe is ready in about 30 minutes with bright zesty flavors of citrus mixed with a crisp butter cookie.

5 from 26 votes

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Course: Cookies

Cuisine: Baking

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: biscuits

Calories: 209kcal

Author: Lucy - Bake Play Smile

Equipment

Beaters, stand-mixer or Thermomix
Oven

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).

Video

Notes

RECIPE NOTES & TIPS

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

To Serve - These biscuits would pair perfectly with a cup of tea, coffee, milk, or just by themselves!

Caster Sugar - 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.

To Store - Store in an airtight container at room temperature for up to 1 week.

To Freeze - Freeze in an airtight container for up to 1 month.

What we call biscuits in Australia are the equivalent to cookies in the US.

Nutrition