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We had these cookies at our wedding reception, where they brought smiles and compliments. They've become one of our anniversary dinner trademarks.
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 253 calories, 15 g fat (10 g saturated fat), 58 mg cholesterol, 149 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Coconut Lemon Crisps in Best of Country Cookies , p99
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 18, 2010 by ctmom05
The cookies are done.Rolling out the dough was painstaking, but I think the reward is going to be on the taste. The trick seems to be rolling out a small section of dough, cutting a couple of cookies and then rolling more - and cutting just a little at a time.Also - keep dusting your rolling surface with flour. It keeps the dough from sticking so much; I think that is part of the frustration experienced by others who tried this recipe.I think the thiness of the cooky helps it be crisp, but don't go overly thin as the baked dough will curl at the edges or burn.The filling is very nice, more of a soft custard texture than a glaze. I had egg white left over from the wash, and put it in with the yolk for the filling, instead of tossing it out.The way I made the crisps, there weren't quite 9 servings of 2 each; there was a little bit less.I am so glad I made the Coconut Lemon Crisps - I think they will be good for any time, especially for gift giving or a get-together.
The cookies are done.
Rolling out the dough was painstaking, but I think the reward is going to be on the taste. The trick seems to be rolling out a small section of dough, cutting a couple of cookies and then rolling more - and cutting just a little at a time.
Also - keep dusting your rolling surface with flour. It keeps the dough from sticking so much; I think that is part of the frustration experienced by others who tried this recipe.
I think the thiness of the cooky helps it be crisp, but don't go overly thin as the baked dough will curl at the edges or burn.
The filling is very nice, more of a soft custard texture than a glaze. I had egg white left over from the wash, and put it in with the yolk for the filling, instead of tossing it out.
The way I made the crisps, there weren't quite 9 servings of 2 each; there was a little bit less.
I am so glad I made the Coconut Lemon Crisps - I think they will be good for any time, especially for gift giving or a get-together.
I'm in the midst of making Coconut Lemon Crisps. From the consistency of the dough, it looks as tho it is going to be really tough to roll it out successfully.I put the dough in the freezer, hoping that a chill will make it easy to work with.I'll come back and add more comments when the cookie project is finished :)
I'm in the midst of making Coconut Lemon Crisps. From the consistency of the dough, it looks as tho it is going to be really tough to roll it out successfully.
I put the dough in the freezer, hoping that a chill will make it easy to work with.
I'll come back and add more comments when the cookie project is finished :)
Reviewed on Apr. 11, 2010 by shetryed2
These are delicious! The lemon taste is delicate and not overpowering. I'm going to make these for my sister's bridal luncheon! Easy and yummy.
Reviewed on Apr. 11, 2010 by ctmom05
In reviewing the recipe for Coconut Lemon Crisps, they're something that I look forward to making.I'm not going to use a doughnut cutter, because I don't have one. I am sure I can find something in my kitchen that will give me the same type of cut; perhaps the lid to something. A soda cap works well for making the center hole - that's what I use when I make bagels.I’ll come back and let you know how my cookies turn out. In the meanwhile, don't be afraid to improvise with equipment or ingredients :) !
In reviewing the recipe for Coconut Lemon Crisps, they're something that I look forward to making.
I'm not going to use a doughnut cutter, because I don't have one. I am sure I can find something in my kitchen that will give me the same type of cut; perhaps the lid to something. A soda cap works well for making the center hole - that's what I use when I make bagels.
I’ll come back and let you know how my cookies turn out. In the meanwhile, don't be afraid to improvise with equipment or ingredients :) !
Reviewed on Apr. 09, 2010 by tonyalee
It's crumbling when I try to roll it. Any ideas??? Not sure what i'm doing wrong.
Reviewed on Apr. 08, 2010 by niteshrd
Yummy
Reviewed on Apr. 07, 2010 by niteshrd
yummy
looking greate
funtastic
Reviewed on Apr. 07, 2010 by tankala143
This is really wonderful!!!
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