Coconut Cuts with Lemon Glaze – Amazing Recipe!

Here’s a recipe for you who likes coconut! These cookies are a real dream to snack on. Sega and slightly crunchy carbon cuts with coconut and lemon glaze. These coconut slices are a must serve for the fig guests.

The great thing about baking with coconut, besides giving it a very good taste, is that they also add juices. So these coconut slices are really not like any carbon cuts anyway. The texture is wonderful!

If you want to skip the lemon glaze you can absolutely do it. It is there both for decorative purposes but also because a little acidity from lemon never damages a pastry if you ask me but just creates a lovely balance of taste.

The recipe gives two lengths of carbon cuts with 10-12 cookies in of each length.

Coconut Cuts with Lemon Glaze - Amazing Recipe!

Coconut Averaging:

125 g of soft, room-temperature butter

1 dl powdered sugar

2 teaspoons vanilla sugar

2 tablespoons light syrup

2 dl wheat flour

2 cups of coconut flakes

1 teaspoon baking powder

1 krm salt

Lemon Frosting:

0.5 dl icing sugar

1 tablespoon lemon juice

grated peel from 1 lemon to decorate with

Coconut Cuts with Lemon Glaze - Amazing Recipe!

Do this:

Set the oven to 175 degrees (upper and lower heat) and cover a plate with baking sheet paper.
In a bowl, whisk together butter, powdered sugar, vanilla sugar and creamy syrup with electric whisk.
Add the rest of the ingredients to the coconut slices and work together just until it comes together to form a smooth dough.
Divide the dough into two parts and roll each part to a 3 cm thick length. Lay the lengths of the plate and press them lightly with a fork.
Bake the lengths in the middle of the oven for 12-15 minutes or until they melt and get some color on the edges.
Allow the lengths to cool slightly before cutting them into cookies. Allow the cookies to cool completely on the plate before decorating with glaze.
You can easily make the glaze by mixing icing sugar and lemon juice into an even glaze with spoon in a small bowl.
Circle the glaze over the cookies. Decorate with grated lemon zest.
Serve the cookies directly or store them in an airtight jar, dark and cool.


Make the coconut slices vegan by replacing the butter with milk-free margarine and adding an additional 2 krm of salt.
The coconut slices make you easily gluten-free by replacing the wheat flour with 4 dl gluten-free flour mix.

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