Coconut Lemon Crisps

Total Time

Prep: 20 min. Bake: 10 min. + cooling


1-1/2 dozen

Updated: Oct. 02, 2022
We had these cookies at our wedding reception, where they brought smiles and compliments. They've become one of our anniversary dinner trademarks. —Segarie Moodley, Longwood, Florida
Coconut Lemon Crisps Recipe photo by Taste of Home
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  • 1/2 cup plus 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 large egg white, beaten
  • 1/2 cup sweetened shredded coconut
  • 1/3 cup sugar
  • 4-1/2 teaspoons cornstarch
  • 3/4 cup water
  • 1 large egg yolk, beaten
  • 3 tablespoons butter, softened
  • 2 tablespoons lemon juice


  1. Cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-in. cutter plus a smaller cutter so the center is cut out of each cookie.
  2. Place 1 in. apart on lightly greased baking sheets. Brush egg white over cookies with cutout centers; sprinkle with coconut. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.
  3. For filling, in a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon juice. Cool to room temperature without stirring.
  4. Spread a teaspoonful of filling on the bottom of each solid cookie; place coconut topped cookie over lemon filling. Store in the refrigerator.

Nutrition Facts

2 each: 253 calories, 15g fat (10g saturated fat), 58mg cholesterol, 149mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 2g protein.

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