Lemon Blueberry Coconut Cookies

Why This Recipe Works:
These cookies offer a delightful combination of tangy lemon, sweet blueberries, and tropical coconut, creating a flavor explosion in every bite. The coconut adds a subtle nuttiness and texture, complementing the bright flavors of lemon and blueberry.

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup shredded coconut
• 1/2 cup fresh or frozen blueberries

How to Make This Recipe:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg, vanilla extract, and lemon zest until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the shredded coconut until evenly distributed throughout the dough.
7. Gently fold in the blueberries, being careful not to crush them.
8. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips:

• If using frozen blueberries, toss them in a little flour before folding into the dough to prevent them from bleeding too much color.
• Toasting the shredded coconut before adding it to the dough can enhance its flavor and texture.

How to Store This Recipe:
Store the cooled cookies in an airtight container at room temperature for up to 3 days. Enjoy these Lemon Blueberry Coconut Cookies as a delightful tropical treat!