Lemon Coconut Cookies

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One of my favorite flavors to use in cooking and baking is lemon. It gives such a vibrant, fresh and zesty taste. It can bring any dish or dessert to life. Adding coconut is an excellent combination of flavors


  • 2 1/2 cup of unbromated  unbleached flour
  • 2 teas baking powder
  • 2 teas Saigon Cinnamon
  • 4 oz organic butter (one stick) – Room Temp
  • 1/2 cup Grapeseed Oil
  • 5.3 oz of Stonyfield Organic Greek Yogurt – Plain
  • 3/4 cup Shredded Coconut (unsweetened & unsulphured)
  • 3/4 c. brown sugar
  • 3 teas heaping lemon zest
  • 1 lemon med/large
  • 1/2 c whole milk – w/heavy cream on top  (or coconut milk)
  • 10 oz white chocolate chips

Combine in your mixing bowl: Butter, Grapeseed Oil, Brown Sugar, Greek Yogurt and juice from one Lemon and mix well.In separate bowl: Mix Flour, Saigon Cinnamon, Baking PowderAdd 1/2 of the dry mixture to the wet mixture.Add 1/2 the Whole Milk (or Coconut Milk)then add the rest of the dry mixture and mix just until mixed.Add rest of the milk, lemon zest and stir just until mixed.Scoop spoonfuls onto baking sheet and bake at 350 degrees for 8-10 minutes (or until done)

Photo/Source: littleislandstudios

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