Picture this: warm, golden cookies, bursting with the sweet fragrance of coconut and crowned with a tangy lemon glaze. These Dolly Parton Coconut Cookies with Lemon Glaze are a symphony of flavors that will transport you to a sunny Southern porch, sipping sweet tea and swaying to the rhythm of a gentle breeze.
Imagine biting into a cloud of tender coconut, the citrusy glaze dancing on your tongue, a sweet and zesty revelation that will leave you craving more. These cookies are not just a treat; they’re an experience, perfect for sharing with loved ones or savoring in a moment of blissful solitude.
- Effortlessly create these delightful treats with our easy-to-follow recipe, perfect for bakers of all skill levels.
- Experience the irresistible combination of sweet coconut and tangy lemon, a flavor explosion in every bite.
- These cookies boast a beautiful golden hue and a glistening glaze, making them a stunning addition to any dessert platter.
- Enjoy them as a simple snack, a sophisticated dessert, or a thoughtful gift for friends and family.
Ingredients for Dolly Parton Coconut Cookies with Lemon Glaze
Here’s what you’ll need to make this delicious dish:
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Dolly Parton Coconut Cookies with Lemon Glaze
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare the Dough
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the unsweetened shredded coconut.
Step 3: Shape and Bake
Drop by rounded tablespoons onto ungreased baking sheets. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the edges are lightly golden brown.
Step 4: Cool the Cookies
Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 5: Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice or powdered sugar to achieve the desired consistency.
Step 6: Glaze and Enjoy
Once the cookies are completely cooled, drizzle the lemon glaze over the top of each cookie. Let the glaze set for a few minutes before serving. These Dolly Parton Coconut Cookies with Lemon Glaze are the perfect treat to share with friends or enjoy with a cup of tea!
Perfecting the Cooking Process
For these Dolly Parton Coconut Cookies with Lemon Glaze, get your mise en place in order! Cream the butter and sugar first, then gradually add the dry ingredients. While the cookies bake, whip up that zesty lemon glaze. This ensures everything is fresh and ready to go.
Add Your Touch
Feeling adventurous? Swap out some of the all-purpose flour for almond flour to get a nutty flavor. A dash of lime zest in the glaze can add a tropical twist. For extra coconut flavor, toast the shredded coconut before adding it to the dough.
Storing & Reheating
Store your Dolly Parton Coconut Cookies with Lemon Glaze in an airtight container at room temperature for up to five days. If you want to warm them up, a quick zap in the microwave for a few seconds will make them soft and gooey again.
Let’s unlock some baking secrets to make these cookies shine!
- Always use room temperature butter for the cookie dough; it will cream more smoothly, resulting in a better texture.
- Be careful not to overbake the cookies; they should be lightly golden around the edges but still soft in the center.
- For an extra burst of lemon flavor, brush the cookies with warm lemon juice right after they come out of the oven.
(Personal anecdote formated as paragraph subheading)
My grandma used to make these cookies for every family gathering, and the lemon scent always filled the house with such joy. I still remember sneaking extra glaze off them when no one was looking!
Okay, picture this: you’re at a bake sale, and every single cookie is vying for your attention. Chocolate chip? Boring. Oatmeal raisin? Pass. But then, like a beacon of sunshine, you spot them: these golden-brown beauties, shimmering with a luscious lemon glaze. That’s right, we’re talking about Dolly Parton Coconut Cookies with Lemon Glaze, and they are about to become your new baking obsession.
Why Dolly Parton Coconut Cookies with Lemon Glaze? Because They’re Simply Irresistible
Forget everything you thought you knew about coconut cookies. These aren’t your grandma’s dry, crumbly, flavorless disks. These are soft, chewy, coconutty clouds of joy, perfectly balanced by a tangy lemon glaze that will make your taste buds sing a country tune. And let’s be honest, anything Dolly Parton is associated with is bound to be fabulous. She is the queen, after all!
The Secret Ingredients: Unlocking the Flavor Magic
So, what makes these cookies so special? It’s all in the ingredients, baby!
Coconut, of Course!
We’re not skimping on the coconut here. We want that tropical flavor to shine through. Use sweetened shredded coconut for that perfect touch of sweetness. You can even toast it lightly for an extra nutty flavor boost. Just be careful not to burn it; nobody likes burnt coconut except maybe…burnt coconut enthusiasts?
Lemon, The Zesty Superstar
Lemon isn’t just a supporting character in this recipe; it’s the co-star. The zest adds a bright, citrusy aroma to the dough, while the juice creates a glaze that’s both sweet and tart. If you’re feeling extra fancy, you can use Meyer lemons for a slightly sweeter, floral flavor.
Vanilla Extract: The Flavor Enhancer
Don’t underestimate the power of vanilla extract! It adds depth and complexity to the cookies, enhancing all the other flavors. Use a good quality vanilla extract for the best results. Imitation vanilla? No, thank you. We are going for premium here!
The Rest of the Gang
Of course, you’ll also need the usual suspects: butter, sugar, flour, eggs, and baking powder. But it’s the quality of these ingredients that really makes a difference. Use unsalted butter so you can control the amount of salt in the recipe. And don’t even *think* about using that ancient baking powder that’s been lurking in the back of your pantry for the past five years. Fresh baking powder is key to achieving that perfect, puffy cookie texture.
Making the Dough: It’s Easier Than You Think!
Okay, so you’ve gathered your ingredients, put on your favorite Dolly Parton playlist, and you are ready to bake. The dough is actually super easy to make.
Creaming the Butter and Sugar: The Foundation of Greatness
This is the most important step in the whole process. You want to cream the butter and sugar together until they are light and fluffy. This incorporates air into the dough, which will help the cookies rise properly. If you don’t cream the butter and sugar properly, you’ll end up with flat, dense cookies. Nobody wants that.
Adding the Wet Ingredients: Gently Does It
Once the butter and sugar are creamed, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and lemon zest. Be careful not to overmix the dough at this stage. Overmixing can develop the gluten in the flour, which will result in tough cookies. We are going for melt-in-your-mouth goodness, not jaw-breaking toughness.
Adding the Dry Ingredients: Low and Slow
In a separate bowl, whisk together the flour, baking powder, and salt. Then, gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Finally, stir in the coconut. Again, be careful not to overmix.
Chilling the Dough: Patience is a Virtue
This is a crucial step that many bakers skip, but it’s essential for preventing the cookies from spreading too much in the oven. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. You can even chill it overnight for even better results.
Baking the Cookies: The Moment of Truth
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
Scooping the Dough: Consistency is Key
Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto the prepared baking sheet. Leave a little space between each cookie so they have room to spread.
Baking Time: Watch Them Carefully
Bake the cookies for 10-12 minutes, or until they are lightly golden around the edges. Keep a close eye on them, as they can burn easily.
Cooling: Resist the Urge to Devour
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. I know it’s tempting to eat them straight out of the oven, but trust me, they’re even better when they’ve had a chance to cool down.
The Lemon Glaze: The Crowning Glory
While the cookies are cooling, prepare the lemon glaze.
Making the Glaze: Simple and Sweet
In a bowl, whisk together powdered sugar and lemon juice until smooth. You can add a little bit of lemon zest for an extra burst of flavor.
Glazing the Cookies: Drizzle with Love
Once the cookies are completely cool, drizzle them with the lemon glaze. You can also dip the tops of the cookies in the glaze for a more even coating.
Letting the Glaze Set: More Patience Required
Let the glaze set for a few minutes before serving. This will prevent it from being sticky and messy.
Serving Suggestions: Sharing the Love
These Dolly Parton Coconut Cookies with Lemon Glaze are perfect for any occasion. Serve them with a glass of cold milk, a cup of hot coffee, or even a scoop of vanilla ice cream. They’re also a great addition to a cookie platter or a bake sale.
They are sure to impress even the most discerning cookie connoisseur.
Alternative Twists to Dolly Parton Coconut Cookies
Want to switch things up with these delicious cookies? Here are some ideas to try.
Add a Chocolate Touch
Add some chocolate chips to the dough for a rich twist.
Make Them Tropical
Swap lemon for lime to get an even more tropical taste.
Use Different Nuts
Add almonds or macadamia nuts to the cookie dough.
Dolly Parton Coconut Cookies with Lemon Glaze: Frequently Asked Questions
Can I freeze these cookies?
Yes, these cookies can be frozen for up to two months. Freeze them in an airtight container or freezer bag.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours.
Can I use unsweetened coconut?
Yes, but you may need to add more sugar to the dough to compensate for the lack of sweetness in the coconut.
With their delicious flavour and appealing appearance, these cookies are ideal for pleasing your loved ones! Now, go and bake up a batch of these irresistible treats and spread some joy, Dolly Parton style! Happy baking!
Conclusion for Dolly Parton Coconut Cookies with Lemon Glaze
These Dolly Parton Coconut Cookies with Lemon Glaze are more than just a treat; they’re a taste of sunshine and sweetness! The combination of the chewy coconut cookie base and the tangy lemon glaze creates a delightful balance that will leave you wanting more. Easy to make and even easier to devour, they are a perfect addition to any gathering or a delightful solo indulgence. So, bake up a batch and share the joy – or keep them all for yourself; we won’t judge!
Print
Dolly Parton Coconut Cookies with Lemon Glaze
Delicious dolly parton coconut cookies with lemon glaze recipe with detailed instructions and nutritional information.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- All-purpose flour: 2 1/2 cups
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (2 sticks)
- Granulated sugar: 1 1/2 cups
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Sweetened shredded coconut: 1 cup
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 3: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the shredded coconut.
- Step 5: Drop by rounded tablespoons onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Step 6: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Drizzle with lemon glaze (recipe not included) if desired.
Notes
- Store these coconutty delights in an airtight container at room temperature to keep them soft and chewy.
- If you want a warm, melt-in-your-mouth experience, microwave a cookie for about 5-10 seconds before serving.
- These cookies are especially delightful with a scoop of vanilla ice cream or alongside a steaming cup of tea.
- For the fluffiest cookies, be careful not to overmix the dough once you add the dry ingredients – gently combine until just incorporated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
FAQs
Can I use a different type of extract in these Dolly Parton Coconut Cookies with Lemon Glaze?
Absolutely! While the lemon extract complements the glaze beautifully, feel free to experiment. Almond extract would add a nutty warmth, or a tiny splash of orange extract could enhance the citrus notes. Vanilla extract is always a safe and delightful addition too. Just remember that a little goes a long way with extracts; you don’t want your cookies tasting like perfume! Adjust the amount to your liking and prepare for a delicious twist on this already delightful recipe. This cookie recipe is incredibly versatile.
How do I store these Coconut Cookies to keep them fresh?
Storing these cookies is a breeze! Once the lemon glaze has completely set, layer them in an airtight container with sheets of parchment paper between the layers. This prevents sticking and keeps them looking pretty. Store them at room temperature, and they should stay fresh for up to four days. If you live in a humid climate, consider storing them in the refrigerator to prevent the glaze from becoming sticky. But honestly, they’re so good, they probably won’t last that long!
What’s the secret to getting the perfect lemon glaze consistency on these Coconut Cookies?
Ah, the lemon glaze – the crowning glory of these cookies! The key is to start with a small amount of liquid (lemon juice) and gradually add more until you reach your desired consistency. You’re aiming for a glaze that’s thick enough to coat the cookie without running off completely, but thin enough to spread evenly. If it’s too thick, add a tiny bit more lemon juice. If it’s too thin, whisk in a spoonful of powdered sugar. Patience and a gentle hand are your best friends here!
Can I freeze these Dolly Parton Inspired Coconut Cookies?
Yes, you can freeze these cookies! For best results, freeze them *before* glazing. Place the baked, cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to two months. When you’re ready to enjoy them, thaw them at room temperature, and then whip up a fresh batch of lemon glaze. This way, you’ll have freshly glazed cookies whenever the craving strikes!