Lemon Coconut Pixies

Lemon Coconut Pixies

With their bright combination of lemon zest and coconut flakes, these pixie cookies are the perfect recipe for any occasion. Roll them in powdered sugar for a sweet finish. They're a quick and easy crowd pleaser.

SKILL LEVEL
intermediate
PREP
17 min
BAKE
16 min

Ingredients

  Amount Per Serving % DV *
Calories50
Calories from Fat20
Total Fat2 g3% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium50 mg2% DV
Total Carbohydrates8 g3% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories50
Calories from Fat20
Total Fat2 g3% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium50 mg2% DV
Total Carbohydrates8 g3% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
1/4 cupbutter or margarine (1/2 stick) , softened
1 cupgranulated sugar
2 eggs
1-1/2 teaspoonsfreshly grated lemon peel
1-1/2 cupsall-purpose flour
2 teaspoonsbaking powder
1/4 teaspoonsalt
1 cupsweetened coconut flakes
1/3 cuppowdered sugar for rolling

Directions

  • 1. Beat butter, granulated sugar, eggs and lemon peel in large bowl until well blended. Stir together flour, baking powder and salt; gradually add to lemon mixture, beating until blended. Stir in coconut. Cover; refrigerate dough about 1 hour or until firm enough to handle.
  • 2. Heat oven to 300°F. Line cookie sheet with parchment paper or lightly grease. Shape into 1-inch balls; roll in powdered sugar. Place 2 inches apart on prepared cookie sheets.
  • 3. Bake 15 to 18 minutes or until edges are set. Slide parchment paper and cookies to wire rack or remove cookies from greased cookie sheet to wire rack. Cool completely. Store in tightly covered container in cool, dry place. Makes about 48 cookies.
Ingredients sitting on a table

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