Description
Delight in the sweet and tropical flavors of Dolly Parton Coconut Cookies topped with a tangy lemon glaze and toasted coconut. These soft, cake mix-based cookies combine ease and indulgence, perfect for a quick treat or sharing with friends and family. The lemon glaze adds a refreshing zest that complements the rich coconut perfectly.
Ingredients
Scale
Cookie Dough Ingredients
- 1 box Dolly Parton coconut cake mix
- 2 eggs
- 1 stick butter (room temperature or slightly melted)
- 1 cup sweetened coconut flakes, divided
Lemon Glaze Ingredients
- 1 large lemon (zest and juice)
- 1 1/2 cups powdered sugar (approximately)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the cookies.
- Prepare Baking Sheets: Line two cookie sheets with parchment paper to prevent sticking and make clean-up easier.
- Mix Ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the coconut cake mix, butter, and two eggs until fully incorporated.
- Add Coconut Flakes: Stir in 3/4 cup of sweetened coconut flakes into the batter until evenly mixed.
- Scoop Cookies: Use a cookie scoop to portion out dough onto the prepared baking sheets. Depending on scoop size, you should get about 18 to 20 cookies.
- Bake Cookies: Place the sheets in the preheated oven and bake for 10 to 12 minutes until lightly golden. Avoid overbaking to keep cookies soft.
- Make Lemon Glaze: While cookies bake, whisk powdered sugar in a small bowl with lemon zest and fresh lemon juice. Adjust with more powdered sugar if glaze is too thin until smooth and lump-free.
- Toast Coconut: Toast the remaining 1/4 cup sweetened coconut flakes in a dry skillet over medium heat for a couple of minutes until golden and fragrant, taking care not to burn them.
- Cool Cookies: Remove baked cookies from oven, letting them cool enough to handle but still warm.
- Glaze and Garnish: Dip the top of each cookie into the lemon glaze, then sprinkle immediately with toasted coconut flakes so they adhere to the glaze.
- Set Glaze: Allow the glazed and topped cookies to rest until the glaze firms up.
- Serve and Store: Once cooled, serve and enjoy your tropical lemon-coconut cookies. Store leftovers in an airtight container at room temperature for 3-4 days, or freeze cookie dough balls for later baking.
Notes
- Do not overbake cookies to maintain soft texture.
- Use fresh lemon juice and zest for the best glaze flavor.
- Toast coconut flakes carefully over medium heat to avoid burning.
- Freezing unbaked cookie dough balls is a great way to prep ahead.
- Store cookies in airtight containers to keep them fresh longer.
