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Lemon Coconut Drops

 

 

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Lemon Branch
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Gourley, Robbin
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Lemon Coconut Drops
Chocolatier November 1995

2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/3 cup granulated sugar
1/4 cup light corn syrup
1 tablespoon freshly grated lemon zest
1/2 teaspoon vanilla extract
2 2/3 cups (one 7-oz bag) sweetened
flaked coconut
1 cup confectioner's sugar, sifted
2 to 3 tablespoons freshly
squeezed lemon juice

Position a rack in the center of the oven and preheat to 325 degrees F.
Lightly grease a baking sheet.
In a small bowl, stir together the flour, baking powder and salt. In a large bowl, using a hand-held electric mixer set at medium speed, beat the eggs 1 minute or until well combined. Beat in sugar, corn syrup, lemon zest and vanilla and continue beating for about 1 minute or until well combined. On
low speed, gradually beat in the flour mixture just until combined. Using a wooden spoon, stir in the coconut. Drop by rounded teaspoonfuls onto the prepared baking sheet. Bake the cookies for 12 to 15 minutes, or until undersides are golden brown.
Cool the cookies on the baking sheet set on a wire rack for 1 minute.
Using a metal spatula, transfer the cookies to a wire rack and cool com-pletely. Place the cooled cookies on a wire rack set on a baking sheet.
In a small bowl, stir together the confectioner's sugar and 2 tablespoons
of the lemon juice until smooth. Add additional lemon juice if necessary
to obtain a smooth consistency. Using a small spoon, randomly drizzle
the glaze over the cookies. Refrigerate 5 minutes or until glaze is set.
Store the cookies in an airtight container at cool room temperature for
up to 5 days. Makes approximately 3 dozen cookies


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