These delicious Lemon Meyer cookies are made even more special with the addition of coconut, molasses, and macadamia nuts. The taste is a subtle one, but the sweetness of the molasses is offset by the zest of the lemon. A drizzle of white chocolate tops of this cookie. This is a great addition for any cookie swap! The recipe makes a great gift for the loved one that just left the nest or is getting married. Not your regular old standby cookie, when you bring this one to a get together or party or bake sale you are sure to get asked for the recipe. For more cookie recipes see Ultimate Cookie Bloopers
These delicious Lemon Meyer cookies are made even more special with the addition of coconut, molasses, and macadamia nuts.
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon molasses
- zest of 1 meyer lemon
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup coarsely chopped macadamia nuts
- 1/2 cup white chocolate melted for drizzling
In a medium bowl, whisk together flour, salt and baking soda. Set aside.
Start by browning 1/2 cup (1 stick) butter.
In a medium skillet, melt butter over medium heat. Once the butter has melted completely, it will begin to foam and froth as it cooks. The butter will also crackle and pop. That’s the water cooking out of the butter. Swirl the pan occasionally, and keep an eye on the melted butter. The butter will become very fragrant and brown bits will begin to form at the bottom of the pan. Once the bits are an amber brown, immediately remove pan from the heat and pour browned butter (bits and all) into a small bowl. Leaving the butter in the pan will burn it. Allow butter to cool for 20 minutes.
In the bowl of a stand mixer fitted with a paddle attachment, cream remaining 1/2 cup of butter with brown sugar. Cream on medium speed until light and fluffy, about 3 to 5 minutes. Add the vanilla extract, molasses and zest and beat until incorporated.
Once the brown butter has cooled slightly, pour the butter (brown bits and all) into the creamed butter and sugar mixture. Add the granulated sugar and cream for 2 minutes, until well incorporated. Add the egg and egg yolk and beat for 1 minute more.
Stop the mixer and scrape the bottom of the bowl to ensure that everything is evenly mixed. Add the flour coconut mixture, all at once to the butter mixture and beat on low-speed until the flour is just incorporated. Remove the bowl from the stand mixer and use a spatula to fold in nuts.
Spoon batter onto a piece or parchment paper or plastic wrap and wrap into a disk or cylinder and seal at both ends. Allow to rest in the fridge for at least 30 minutes.
Place racks in the center and upper third of the oven and preheat oven to 350 degrees f. Line two baking sheets with parchment paper. Scoop dough by the two tablespoonful onto prepared sheets. Sprinkle with sea salt. Be sure to leave about 2-inches of space between each cookie.
Bake for 12 to 14 minutes of until cookies are golden brown. Remove from the oven and allow to rest on the baking sheet for 15 minutes. Melt white chocolate in a heat proof bowl (I heat it in the microwave in 30 sec intervals and stir between each till smooth). Drizzle chocolate and allow to cool till chocolate sets.
You can also freeze preformed dough balls in the freezer in a freezer bag and bake as needed.