- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
- To prepare the dough: In a medium-sized bowl, combine the butter and sugar.
- Add the egg, vanilla, baking powder, salt, lemon oil, and lemon juice powder, beating until well blended.
- Add the flour and coconut, stirring until combined.
- Use food color to tint the cookies yellow. Gel-paste food color will give the most intense color; be aware that with paste colors, you only need to add the merest touch. Dip a toothpick in the color, and then dip it into the dough. Repeat a couple of times. Mix the dough, adding more color until it's as intense as you like.
- To shape the cookies: Place the sparkling white sugar in a small bowl.
- Drop the dough by tablespoonfuls into the bowl, one at a time, shaking the bowl to coat with sugar.
- Gently roll cookies into smooth balls with your hands, then transfer to the prepared baking sheets.
- To bake the cookies: Bake the cookies for 9 to 10 minutes, for soft cookies.
- For crunchier cookies, bake for 12 minutes, until they're barely beginning to brown around the edges.
- Remove from the oven, and after a few minutes transfer them to a rack to cool.
- Store, in a closed container, for 5 days, or freeze for up to a month.
Tips from our Bakers
- Our thanks to Claire Introini, whose original Very Lemon Cookies recipe inspired this one.
- Variation: You can make these cookies using fresh lemons instead of lemon powder and lemon oil (though they won't be nearly as intensely citrus-y). Substitute 1/4 cup freshly squeezed lemon juice (the juice of one medium-large lemon), and the grated rind from one lemon. You may also omit the coconut and/or food coloring, if you like. Bake the cookies for 12 minutes, until they feel barely set in the center (for softer cookies); or 14 minutes (for crisper cookies).