Coconut and lemon crinkle cookies

Coconut and lemon crinkle cookies

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  • Preparation:
  • Total:
  • Serves: 18 persons



  1. Step 1

    Using the whisk on a hand mixer, beat the eggs, sugar and salt in a bowl until light and frothy. Mix in the lemon zest, lemon juice, butter and coconut flakes. Combine the flour, semolina and baking powder, mix in to form a compact mass. Cover the dough and chill for approx. 1 hr.
  2. Step 2

    Empty the icing sugar into a deep dish. Divide the dough into 18 walnut-sized portions. With lightly floured hands, shape the dough into balls and toss them in the icing sugar. Place on a baking tray lined with baking paper, leaving plenty of room between each ball. Make a small depression in each ball with your thumb.
  3. Step 3

    Approx. 13 mins. in the centre of an oven preheated to 170°C. Remove, allow to cool slightly. Transfer the biscuits to a cooling rack, leave to cool.