Lemon Coconut Crinkle Cookies

Lemon Coconut Crinkle Cookies Recipe

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Annamaria Settanni McDonald


Lemony Cookies that can be made with coconut or without. Both ways are delicious. I always package these up as gifts in some cellophane bags with tags.


★★★★★ 1 vote

3 dozen
20 Min
10 Min


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  • 1 box
    super moist lemon cake mix
  • 2
  • 1/3 c
    vegetable oil
  • 2 Tbsp
    lemon zest
  • 2 Tbsp
    lemon juice
  • 1 tsp
    lemon extract
  • 1 c
    sweetened coconut flakes (optional)
  • ·
    white sugar for coating
  • ·
    confectioners’ sugar for coating

How to Make Lemon Coconut Crinkle Cookies


  1. Preheat oven to 375 degrees F.
  2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract, zest and juice until well blended, stir in coconut (optional). Drop cookie scoops of dough into a bowl of regular ‘ol white sugar (this will help the confectioners sugar stick). Toss the sugar over the ball of dough until coated. Move the ball into the bowl of confectioners sugar, toss ‘em around more. Once sugared, put them on an non-stick (or lined with parchment) cookie sheet.
  3. Bake for 6 to 9 minutes in the preheated oven or until the edges are lightly browned.

Printable Recipe Card

About Lemon Coconut Crinkle Cookies

Course/Dish: Cookies

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