Lemon Coconut Cookie

Allison Johnston | 20 August, 2020


For the Cookie

1 egg

zest of 1 lemon

1/3 cup butter

½ cup sugar

1Tbsp White Lemon Balsamic

1 tsp baking soda

2 Tbsp milk

¾ cup flour

pinch of salt

For the Creamy Filling

The cream from 1 can of coconut milk*

¼ cup sugar

2 tsp fresh lemon juice

zest of ½ a lemon



  • Preheat the oven to 350º
  • In a bowl stir the vinegar into the baking soda (it WILL bubble up).
  • With an electric mixer cream the butter, sugar, and lemon zest.
  • Then add the egg and the vinegar mixture on low speed.
  • Blend until well combined.
  • Cover a baking tray with parchment paper and pipe the mixture in small rounds ( 25 cents).
  • Bake for 10-12 minutes until golden brown and let cool.
  • Mix together everything for the creamy filling until it forms stiff peaks.
  • Put the mixture in a pastry bag.
  • Only fill the cookies when you are ready to serve. Fill one cookie with cream and top it with another cookie!


*To separate the cream from the coconut milk, you must place the can in the fridge for minimum 8 hrs.