These coconut and lemon kisses are tasty and simple to make, and with their flavor, they are truly delicious!
They came out a bit misshapen because, excuse me, I didn’t have time to weigh each piece of dough to make them uniform, although during baking, they might get slightly deformed (but ‘deformed’ seems excessive—they’re still cookies, after all).
Lemon and coconut sweets are also perfect for summer: they are easy to prepare and very refreshing to serve even after lunch!
If you like the coconut and lemon duo, don’t miss the IMPOSSIBLE PIE CAKE recipe
On the blog, there are several easy and delicious recipes for a dessert with many ingredients we always have at home, including:
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups flour
- 2/3 cup sugar
- 1/2 cup butter (soft)
- 2 eggs
- 1 tsp baking powder
- 1 tbsp lemon zest (grated)
- 1 pinch salt
- 3/4 cup apricot jam
- 5 tbsp limoncello
- as needed shredded coconut
Tools
#ADV
- Bowls
- Baking Trays
- Saucepans
- Spoons
Instructions
1) In a bowl, place the soft butter (just take it out of the refrigerator at least 1 hour earlier) and the sugar, and mix well with a spatula to obtain a soft and smooth cream.
2) Now, add the room temperature eggs and whisk them into the mixture until it becomes lighter.
3) Grate the zest of the organic or untreated lemon and add it to the dough.
4) Sift the flour with the instant baking powder and add them to the already made mixture, also adding a pinch of salt.
5) Mix very well with a spatula or marisa and make small balls the size of a cherry (as you can see, mine are a cherry and also a Vignola large cherry) and as you form them, place them on a baking sheet lined with parchment paper.
6) Now I just need to bake them in a preheated oven at 350°F for 8-10 minutes, or according to your appliance’s characteristics.
7) Follow the baking process because they color quickly, so as soon as you see the edges colored, they’re ready, and you need to let them cool.
8) While the coconut and lemon flavored kisses cool, melt the apricot jam in a saucepan and then, off the heat, add the limoncello and mix well to have a sweet and fragrant cream.
9) Dip each half kiss and pair them with each other, then roll them in the shredded coconut to coat them well and cover them with coconut flakes.
10) Continue until you’ve used up all the mixture, and the coconut and lemon kisses are ready for tasting!
Enjoy!
Annalisa
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Annalisa says…
To flavor the coconut and lemon kisses, we can use, in addition to limoncello or limoncino, orange blossom water, a spiced orange liqueur, and instead of apricot jam, we can use lemon or citrus marmalade… Either way, they are delicious and great as a dessert or snack!
