Lemon Coconut Drop Shortbread Cookies

These easy shortbread-style lemon coconut drop cookies are like buttery snowball cookies but with glaze instead of a confectioners’ sugar coating. There’s only 30 minutes of cookie dough chilling needed which makes this a quick cookie recipe.

Ingredients

1 cup (80g) sweetened shredded coconut*
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3/4 cup (90g) confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1 teaspoon lemon zest
1 and 1/2 Tablespoons lemon juice
1/4 teaspoon salt
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)

Lemon Glaze

1 cup (120g) confectioners’ sugar (or more, as needed)
1 and 1/2 Tablespoons lemon juice
1 Tablespoon (15ml) milk
optional for garnish: shredded coconut, sprinkles, and/or lemon zest

Instructions

Optional but recommended: Pulse the coconut shreds in a food processor or chop them up with a sharp knife so they are finer. Smaller pieces make a more desirable texture in the baked cookies. Set aside for next step.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners’ sugar, vanilla extract, coconut extract, and lemon zest and then beat on