Categories: Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup quick-cooking or old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 21/2 sticks unsalted butter (10 ounces), at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon lemon extract
- zest from 1 lemon
- juice from 1/2 a lemon
- 2 cups unsweetened shredded or desiccated coconut
- 2 cups sliced almonds
Directions
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Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
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In a medium bowl, mix the flour with the oats, baking powder, baking soda, and salt.
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Beat the butter and both sugars at medium speed until creamy. Add the egg followed by the egg yolk, vanilla extract, lemon extract, and lemon juice, beating well between additions and scraping down the side of the bowl as necessary.
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Beat in the dry ingredients, then add the lemon zest, shredded coconut, and sliced almonds, folding them into the cookie dough mixture
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Using your hands, grab handfuls of cookie dough and shape into balls, about 1 inch in diameter.
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Place cookie dough balls onto the baking sheets, 2 inches apart. Bake 12-15 minutes, until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely