Lemon Coconut Teacakes
Lemon Coconut Teacake
My grandmother and the inaugural church ladies that were assigned to feeding the parishioners would be proud of this impeccable teacake recipe without a question or doubt. The toasted coconut adds the ideal level of sweet yet nutty flavor to these old-fashioned cookies.
The only question that remains is, is it a cake or a cookie?
These light, fluffy, buttery teacakes with a taste of lemon and coconut will warm your heart.
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Ingredients
- 3 c. all-purpose flour, plus more for work surface
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ¼ tsp. ground nutmeg
- 1 stick (½ c.) salted butter, room temperature
- 1 c, granulated sugar
- 1 tsp. lemon extract
- 2 large eggs, room temperature
- ¼ c. buttermilk, room temperature
- ½ c. shredded coconut, toasted optional
Instructions
Whisk together dry ingredients into a large mixing bowl.
In the bowl of a stand mixer, cream butter, sugar, and lemon extract together.
Add eggs one at a time, beating well after each addition.
Spoon in flour alternately with buttermilk, adding enough liquid to moisten the dry ingredients.
Fold in the toasted coconut.
Allow dough to chill in the refrigerator for at least 3 hours, preferably overnight.
Preheat oven to 375°
Divide dough in half. On a lightly floured surface, roll the dough out to 1/4" thickness. Cut out cookies using a biscuit cutter.
Place cut-out cookies on a non-stick cookie sheet or greased baking sheet.
Gather the dough scraps together, re-roll the dough, and cut out more cookies until all the dough is used.
Bake for 8-10 minutes.
Allow cookies to slightly cool before transferring to a wire rack to cool completely.
Photos by Audrie Dollins Photography
