Ingredients
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1 cup butter, softened
1 cup white sugar
1 vanilla bean, split lengthwise and seeds scraped (optional)
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour
1 cup unsweetened shredded coconut
1 (3.4 ounce) package instant lemon pudding mix
1 teaspoon baking soda
1/2 teaspoon salt
Preparation
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Preheat the oven to 350 degrees F (175 degrees C).
Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts.
Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.
Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.
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