RCI-BR.005.0343.001
Hawaiian Tea Cookies
If you are a coconut lover as I am, you're sure to love these cookies! The recipe can be adapted to fit the season, simply by changing the color of the Sugar you use to coat the outside of the rolls!
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyintermediate
Ingredients
- 3 1/2 cups
- 1 1/2 teaspoons
- 1 teaspoon
- 1 cup
- 2 cups
- 2 unit
- 2 tablespoons
- 4 teaspoons
- 2 cups
Method
1
Preheat oven to 350°F (175°C). In a small bowl, whisk together flour, salt, and baking soda; set aside.
2
In a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes.
3
Beat in eggs one at a time, then stir in lemon juice and vanilla until fully incorporated.
4
Gradually fold the flour mixture into the wet ingredients until just combined, being careful not to overmix.
2 minutes
5
Fold in the shredded coconut until evenly distributed throughout the dough.
6
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
7
Bake for 10-12 minutes until the edges are lightly golden and the centers are set.
12 minutes
8
Cool cookies on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.