Description
Dolly Parton Coconut Cookies bring Tennessee sweetness right to your kitchen counter with zero fuss. Grab some coconut flakes and get ready to bake these simple, country-inspired treats that taste exactly like something the queen of country would whip up at home.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups all-purpose flour
- 1 ¼ cups sweetened shredded coconut
- ½ cup unsalted butter
- ½ cup granulated sugar
Supporting Ingredients:
- ½ cup sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Heat your oven to 350°F and line two baking sheets with parchment paper, preparing a perfect baking surface.
- Cream ½ cup softened butter and ½ cup granulated sugar until the mixture becomes light and fluffy in texture.
- Pour ½ cup sweetened condensed milk, crack 1 large egg, and add 1 teaspoon vanilla extract into the butter mixture. Blend until completely smooth.
- Combine 1 ½ cups flour, 1 teaspoon baking powder, and ½ teaspoon salt in a separate bowl, then gradually incorporate into the wet ingredients.
- Gently fold 1 ¼ cups shredded coconut through the dough, ensuring even distribution of coconut throughout.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing each cookie 2 inches apart.
- Bake cookies at 350°F for 10-12 minutes, watching for golden edges while keeping centers soft and tender.
- Allow cookies to rest on baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
- Whisk 1 cup powdered sugar with 2 tablespoons fresh lemon juice and optional 1 teaspoon lemon zest until glaze becomes silky smooth.
- Drizzle lemon glaze over completely cooled cookies and let set for 10-15 minutes before serving.
Notes
- Coconut quality matters, so use fresh, high-quality shredded coconut for the best flavor and texture.
- When creaming butter and sugar, take your time to achieve a light, fluffy consistency that helps create a tender cookie.
- For even baking, rotate your baking sheets halfway through the cooking time to ensure golden edges and soft centers.
- The lemon glaze adds a bright, tangy finish, but feel free to skip it if you prefer a more classic coconut cookie flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 188 kcal
- Sugar: 15 g
- Sodium: 89 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg