One of the coolest things I have done since living in NYC was start a book club. It happened 2 years ago when I was mid-breakup and needing a change. I can honestly say that the people I have met in the process have been some of the best girlfriends I’ve ever had.
Anyway- we had a meeting a couple days ago and per usual I volunteered to bake something. It is rare that I can actually bring my bake goods somewhere where I know they will get eaten! That day, however, had a mind of it’s own. I found myself flustered and overwhelmed at 4 PM with no idea of what I was bringing.
Well, I am so thankful that I found this gem of a recipe. Not only did I have almost all the ingredients in my pantry to begin with, they were done, baked, photographed and ready to go in about an hour and a half.
I just wish that the photos I took did them justice. These cookies are amazing. Lemony and sweet, soft but also crisp. In short- perfection. They were a huge hit with my book club and I will probably be making them again very soon.
I only made one minor change to the recipe. After about 5 minutes of baking, I removed them from the oven and flattened the dough with the bottom of a glass. I then baked them for another 5 minutes. I wanted them to be more flat versus round and ball-like. Make these right away! I promise you will love them.
Ingredients Instructions
http://www.the-baker-chick.com/2011/03/25/lemon-white-chocolate-chunk-cookies-with-toasted-coconut/
Recipe Found at: AlaGraham
I had these cookies yesterday at a really nice garden center nursery which includes produce and a bakery. I asked about a recipe, which they wouldn’t share. I came home and did my own Internet search, and voila’, this is it. I can’t wait to make these as these are, hands down, THE BEST LEMON COOKIE IN THE WHOLE WORLD. I stand by that statement to my death. Thank YOU for sharing.
I’m so glad you found the recipe then! I hope you love them as much as the ones you tried :)
these are now my favorite cookies EVER! my friend baked them for me on saturday and i’ve already made them myself. thanks for sharing!!
These turned out amazing. The fruit tart did as well. Love your blog.
WOW! They look great! Do you need someone to wash up for you in exchange for cookies??? :)
These were so good! I loved them! I took 3 home from book club, and I ate them for breakfast the next morning… oops! Honestly, I’m surprised they lasted that long ;)
Audra – I’m loving your blog recipes. Along with the ginger pear bread, I’ve made your fruit tart and am trying these cookies today. Thanks for the “print” link you added! So much easier than copying with paper and pen.
Michele- Thanks for letting me know about the error- I am going to fix it now!
As for the cookies, it may have something to do with altitude. For me though, I usually find that the thick/thin factor of a cookie is mostly to do with the butter. Did you use room temperature butter? If so, maybe the altitude was the thing. I hope you enjoyed them regardless! :)
Thanks for the answer! I wondered what the temp was because on your ‘Print This Recipe’ which I baked the cookies from, lists toasting the coconut at 300 degrees. I made the cookies tonight and they were SO yummy! They are addicting! Mine did not turn out thick like yours though, they flattened out quite a bit. I wonder if the altitude has anything to do with it? I live in Utah. Thanks for sharing the yummy recipe!
Hey Michele, you just leave the oven at 350 after toasting the coconut and bake at that temp! Enjoy!
What temperature do you bake the cookies at?
They look fabulous. Wish I could have tasted one.