When Lemon Met Coconut A Cookie Love Story
Confession time: I’m not a cookie person. There, I said it. If I’m reaching for dessert, it’s usually something citrusy & creamy like my Lemon and Blueberry Cheesecake. Frankly anything other than a cookie. But when a friend and I got into one of those foodie conversations about our favorite dessert flavors and lemon and coconut came up, the wheels in my head started turning. I just wanted something simple to make before the holidays so I thought, what if I combined these two into a cookie?
Challenge accepted.
Now, let’s get something straight: I’m usually pretty disciplined about what I eat. Living with diverticulosis and Oral Pollen Food Syndrome means I’ve had to rethink my relationship with food over the years. No more mindless snacking or indulging in anything that might send my digestive system into chaos. These days, I focus on eating as healthfully and as mindfully as possible to keep inflammation at bay —a task that’s equal parts necessary and frustrating.
But let’s be honest: when the holiday season rolls around, even I fall off the wagon every now and then. A little indulgence here and there never killed anyone. (Wait a minute, don’t quote me on that.)
Lemon is my ultimate flavor weakness. Forget chocolate or caramel—give me something tart, zesty, and unapologetically bright for desert. (And Yes, I'm still talking about food. LOL) So, I scoured the internet for recipes, pulling bits and pieces from here and there, and eventually came up with something I could call my own.
The result? A gluten-free lemon coconut cookie that’s light & chewy right out of the oven, or perfect for dunking in a cup of tea or a glass of milk once they cool down—your choice.
Final Thoughts
I’ll admit, these cookies surprised me. They’re the perfect balance of tart lemon and subtle coconut. Even for someone like me, who doesn’t usually get excited about cookies, they’re a winner. Plus, they feel a little fancy—like something you’d serve at a holiday tea party or with a flute of prosecco. Why not.
So, if you’re looking for a little citrusy sunshine this holiday season, give these a try. Who knows? They might just convert you into a cookie person too.
Cheers to that.
Happy Holidays.
A Few Notes from the Trenches:
If you’re a lemon fanatic like me, add a tiny splash of lemon extract for an extra punch of flavor. (But don’t overdo it—we’re going for zesty, not overpowering.)
Toast the shredded coconut beforehand if you want to elevate the nuttiness. It’s a small step, but totally worth it.
These cookies freeze beautifully… if they last that long.
You can use regular flour if you aren't worries about gluten. I used Robin Hood Gluten Free Flour
