Lemon Coconut Cookies


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Gluten-Free Lemon Coconut Cookies


  • ½ cup oil
  • ½ cup shortening
  • 1 ½ cups sugar
  • 2 large eggs
  • ¼ cup water
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 2 tsp baking powder
  • 1 cup coconut flakes or shredded coconut
  • 3 cups Mehl's Gluten-Free All-Purpose Flour


  1. Preheat oven to 350°F.

  2. Mix oil and shortening with sugar until smooth and creamy.
  3. Add eggs, vanilla and lemon extract, mix until smooth and creamy.
  4. Add Mehl's Flour, coconut and baking powder. Mix until entire mixture is nice and sticky.

  5. Use a spoon or scoop to make 1 ½ inch balls, drop onto cookie sheet with 2 inches between each ball. Slightly press down each ball. 

    For a crisper cookie press a little thinner, but be sure and leave enough room between cookies so they don't touch as they expand in the oven.

  6. Bake for 12 to 16 minutes.
  7. Take out of oven and let cool for five minutes before transferring them to a wire rack. Enjoy!

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