Blue Ribbon Group Lemon Coconut Balls
Blue Ribbon Winning Citrus Cookies
Lemon Coconut Balls: a blue ribbon winning recipe at the 2023 Minnesota State Fair.
These are another must bake cookie. Delightfully easy and deliciously perfect. You can make these lemon coconut balls with or without macadamia nuts.
Recipe contest goes to Heather Pfeiffer, pictured here with Blue Ribbon Group founder, Cyndi Harles.
Heather has won numerous ribbons at the fair. We invited her to showcase these cookies at our demo day event at the state fair. They were a huge hit!
Find all the recipes we featured in the Creative Activities Building, Cambria Kitchen, here.
Lemon Coconut Balls
3/4 cup unsalted butter (1 1/2 sticks)
1/2 cup white sugar
1 whisked egg
1 teaspoon lemon extract
1 cup flaked sweetened coconut
2 cups flour
1/2 teaspoon cream of tartar
Macadamia nuts, optional…
Frosting:
1/4 cup butter (1/2 stick), melted
1 tablespoon lemon peel
Dash of salt
2 cups powdered sugar
2 tablespoons lemon juice (add more if needed)
Preheat oven to 350° F. For the cookies, cream the butter and sugar. Mix in the egg, lemon extract and coconut. In a separate bowl whisk together the flour and cream of tartar. Add flour mixture to other ingredients and mix. Make small balls; I use a 1 tablespoon scoop. Put on ungreased non-stick cookie sheet or cookie sheet w/ parchment paper. Bake 10-14 mins; bottoms should be golden brown, but not dark brown, and tops should just be starting to take on a bit of color. Allow to cool before frosting.
For the frosting, mix together all frosting ingredients. Use a knife to spread on cookies most of the way down the sides of the cookie balls. These are fine to leave out for a day or two, but then best to refrigerate. Good cold, or allow to come to room temp.
