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Lemon Coconut Pixies
Source of Recipe
The Baking Bible
Recipe Introduction
Very good! They are soft and I guess you'd say cakey, but the coconut makes them a bit chewy, too. My notes are at the bottom
List of Ingredients
1/4 cup unsalted butter (1/2 stick) -- softened
1 cup sugar
2 eggs
1 1/2 teaspoons freshly grated lemon peel
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup MOUNDS Sweetened Coconut Flakes
Powdered sugarRecipe
1. Heat oven to 300°F.
2. Beat butter, sugar, eggs and lemon peel in large bowl until well blended. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until blended. Stir in coconut. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet.
3. Bake 15 to 18 minutes or until edges are set. Immediately remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
NOTES : I creamed the butter, sugar, and lemon zest before adding the eggs. I added a little extra lemon zest. I rolled my cookies a little bigger and got about 3 dozen, I think. I used my small stainless steel scoop and heaped the dough. I just lightly coated them in powdered sugar, but next time I will put it on a little heavier. I think these baked up a little better on my half sheet pans lined with a silpat rather than my air-bake pan. They spread more on the air-bake. Don't over-bake these, they will look a little under-done. I baked them 15 min on the reg. sheet. And about 17 min. on the air-bake. I also want to mention that these freeze beautifully. The powdered sugar was still in tact and didn't "melt" away. I did, however, sprinkle them w/ a little additional powdered sugar since I didn't feel like I rolled them in enough when making them.
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