Lemon Coconut Pixies

Lemon Coconut Pixies Recipe

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Janice (Jan) Barlow


Getting ready for the Christmas Cookie marathon, I wanted something besides anise flavor or chocolate and thought this recipe might just work. I save this recipe for special occasions (besides Christmas that is) and it is one of my husbands favorite cookies


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  • 1/4 c
  • 1 c
    granulated sugar
  • 2
  • 1 1/2 tsp
    freshly grated lemon peel
  • 1 1/2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/4 tsp
  • 1 c
    sweetened coconut flakes
  • ·
    powdered sugar

How to Make Lemon Coconut Pixies


  1. Beat butter, granulated sugar, eggs and lemon peel in large bowl until blended. Stir in flour, baking powder and salt and gradually add dry ingredients to lemon mixture until well blended. (Will look sticky-thats ok) Stir in coconut.
  2. Cover and refrigerate dough at least 1 hr or more until its firm enough to handle Preheat oven to 300 degrees and line cookie sheets with parchment paper. Shape into 1" balls and roll into powdered sugar. I prefer using a small "ice cream scoop" so the cookies are even size and also not as messy!
  3. Place cookies 2 inches apart on prepared cookie sheet. Bake 15-18 minutes, until edges are set. Immediately remove from cookie sheet and put on wire racks. Cool completely. Store in tightly covered container in cool dry place. Makes apx. 53 cookies

Printable Recipe Card

About Lemon Coconut Pixies

Course/Dish: Cookies
Main Ingredient: Non-Edible or Other
Regional Style: Italian

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