A perfect recipe for lemon flavour lovers. Each cookie is loaded with lemon zest and desiccated coconut. Gooey butter cookies with crispy edges. These cookies are an absolute lemon delight.
This dish contains the following allergens: Milk/Dairy, Eggs, Tree Nuts
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
150g
unsalted butter (melted)
80g
white sugar
120g
light brown sugar
2
egg yolks
1/2 tsp
bicarbonate of soda
1
zest from lemon
230g
plain flour
4 tbsp
desiccated coconut
120g
icing sugar
2tbsp
lemon juice
5.25oz
unsalted butter (melted)
2.8oz
white sugar
4.2oz
light brown sugar
2
egg yolks
1/2 tsp
bicarbonate of soda
1
zest from lemon
8.05oz
plain flour
4 tbsp
desiccated coconut
4.2oz
icing sugar
2tbsp
lemon juice
Utensils
Step 1
Using the bowl of your Ninja Kitchen System and the dough blade, add the melted butter along with the white and light brown sugar, pulse for 10-15 seconds to combine the butter and the sugars.
Step 2
Next, add egg yolks, bicarbonate of soda, lemon zest, flour and desiccated coconut, and select mix for 30-60 seconds for form the cookie dough.
Step 3
Roll the cookie dough into even sized balls, place on a tray or plate and put the cookie dough in the fridge for approximately 2 hours.
Step 4
Set your Ninja Mini Flip oven to bake at 170C degrees (if you are using a regular oven, preheat the oven 10-15 minutes before).
Step 5
Place the cookies on a baking tray, lined with greaseproof paper, place the cookies on a tray with a good separation between each cookie.
Step 6
Bake for 12-13 minutes.
Step 7
Allow the cookies to cool, then prepare the lemon drizzle by mixing the icing sugar with the lemon juice. Drizzle over the cool down cookies, sprinkle with extra desiccated coconut.
Using the bowl of your Ninja Kitchen System and the dough blade, add the melted butter along with the white and light brown sugar, pulse for 10-15 seconds to combine the butter and the sugars.
150g
unsalted butter (melted)
80g
white sugar
120g
light brown sugar
2
egg yolks
1/2 tsp
bicarbonate of soda
1
zest from lemon
230g
plain flour
4 tbsp
desiccated coconut
120g
icing sugar
2tbsp
lemon juice
5.25oz
unsalted butter (melted)
2.8oz
white sugar
4.2oz
light brown sugar
2
egg yolks
1/2 tsp
bicarbonate of soda
1
zest from lemon
8.05oz
plain flour
4 tbsp
desiccated coconut
4.2oz
icing sugar
2tbsp
lemon juice
Step 2 of 7
Next, add egg yolks, bicarbonate of soda, lemon zest, flour and desiccated coconut, and select mix for 30-60 seconds for form the cookie dough.
150g
unsalted butter (melted)
80g
white sugar
120g
light brown sugar
2
egg yolks
1/2 tsp
bicarbonate of soda
1
zest from lemon
230g
plain flour
4 tbsp
desiccated coconut
120g
icing sugar
2tbsp
lemon juice
5.25oz
unsalted butter (melted)
2.8oz
white sugar
4.2oz
light brown sugar
2
egg yolks
1/2 tsp
bicarbonate of soda
1
zest from lemon
8.05oz
plain flour
4 tbsp
desiccated coconut
4.2oz
icing sugar
2tbsp
lemon juice
Step 3 of 7
Roll the cookie dough into even sized balls, place on a tray or plate and put the cookie dough in the fridge for approximately 2 hours.
150g
unsalted butter (melted)
80g
white sugar
120g
light brown sugar
2
egg yolks
1/2 tsp
bicarbonate of soda
1
zest from lemon
230g
plain flour
4 tbsp
desiccated coconut
120g
icing sugar
2tbsp
lemon juice
5.25oz
unsalted butter (melted)
2.8oz
white sugar
4.2oz
light brown sugar
2
egg yolks
1/2 tsp
bicarbonate of soda
1
zest from lemon
8.05oz
plain flour
4 tbsp
desiccated coconut
4.2oz
icing sugar
2tbsp
lemon juice
Step 4 of 7
Set your Ninja Mini Flip oven to bake at 170C degrees (if you are using a regular oven, preheat the oven 10-15 minutes before).
150g
unsalted butter (melted)
80g
white sugar
120g
light brown sugar
2
egg yolks
1/2 tsp
bicarbonate of soda
1
zest from lemon
230g
plain flour
4 tbsp
desiccated coconut
120g
icing sugar
2tbsp
lemon juice
5.25oz
unsalted butter (melted)
2.8oz
white sugar
4.2oz
light brown sugar
2
egg yolks
1/2 tsp
bicarbonate of soda
1
zest from lemon
8.05oz
plain flour
4 tbsp
desiccated coconut
4.2oz
icing sugar
2tbsp
lemon juice
Step 5 of 7
Place the cookies on a baking tray, lined with greaseproof paper, place the cookies on a tray with a good separation between each cookie.
150g
unsalted butter (melted)
80g
white sugar
120g
light brown sugar
2
egg yolks
1/2 tsp
bicarbonate of soda
1
zest from lemon
230g
plain flour
4 tbsp
desiccated coconut
120g
icing sugar
2tbsp
lemon juice
5.25oz
unsalted butter (melted)
2.8oz
white sugar
4.2oz
light brown sugar
2
egg yolks
1/2 tsp
bicarbonate of soda
1
zest from lemon
8.05oz
plain flour
4 tbsp
desiccated coconut
4.2oz
icing sugar
2tbsp
lemon juice
Step 6 of 7
Bake for 12-13 minutes.
150g
unsalted butter (melted)
80g
white sugar
120g
light brown sugar
2
egg yolks
1/2 tsp
bicarbonate of soda
1
zest from lemon
230g
plain flour
4 tbsp
desiccated coconut
120g
icing sugar
2tbsp
lemon juice
5.25oz
unsalted butter (melted)
2.8oz
white sugar
4.2oz
light brown sugar
2
egg yolks
1/2 tsp
bicarbonate of soda
1
zest from lemon
8.05oz
plain flour
4 tbsp
desiccated coconut
4.2oz
icing sugar
2tbsp
lemon juice
Step 7 of 7
Allow the cookies to cool, then prepare the lemon drizzle by mixing the icing sugar with the lemon juice. Drizzle over the cool down cookies, sprinkle with extra desiccated coconut.
