Dolly Parton Coconut Cookies with Lemon Glaze are soft, sweet, and bursting with tropical flavor, finished with a bright citrus glaze that makes them truly irresistible. Inspired by classic Southern baking, these cookies combine the richness of coconut with the freshness of lemon, creating a dessert that feels both comforting and refreshing.
This recipe is perfect for busy bakers who want homemade results without complicated steps. Using a coconut-flavored base gives the cookies a tender texture, while the lemon glaze adds a light, tangy contrast that balances the sweetness beautifully.
Why You’ll Love These Cookies
- Soft and chewy texture with crisp edges
- Rich coconut flavor in every bite
- Fresh lemon glaze that cuts through the sweetness
- Quick and easy to prepare
- Ideal for parties, holidays, or afternoon treats
These cookies look elegant enough for special occasions but are simple enough to make any day of the week.
Ingredients
For the Cookies
- 1 box coconut-flavored cake mix
- 2 large eggs
- ½ cup butter, softened or slightly melted
- 1 cup sweetened shredded coconut
For the Lemon Glaze
- 1½ cups powdered sugar
- Zest of 1 lemon
- Fresh lemon juice (about 2–3 tablespoons, as needed)
For Topping
- ¼ cup sweetened shredded coconut (toasted)
Step-by-Step Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Make the Cookie Dough
In a large mixing bowl, combine the coconut cake mix, eggs, and butter. Mix until a smooth, thick dough forms. Fold in the shredded coconut until evenly distributed.
3. Shape the Cookies
Scoop the dough into evenly sized balls and place them on the prepared baking sheets, leaving space between each cookie to allow for spreading.
4. Bake
Bake for 10–12 minutes, or until the edges are set and the centers are just soft. Avoid overbaking to keep the cookies tender.
5. Cool
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
How to Make the Lemon Glaze
In a bowl, whisk together powdered sugar, lemon zest, and lemon juice. Add the lemon juice gradually until the glaze reaches a smooth, pourable consistency that lightly coats the back of a spoon.
Toasting the Coconut
Place shredded coconut in a dry skillet over medium heat. Stir constantly for 2–3 minutes until lightly golden and fragrant. Remove immediately to prevent burning.
Assemble the Cookies
Once the cookies are completely cool:
- Dip the tops of the cookies into the lemon glaze or drizzle it over the surface.
- Sprinkle toasted coconut on top while the glaze is still wet.
- Let the glaze set at room temperature before serving.
Tips for Perfect Results
- Use fresh lemon juice for the brightest flavor
- Do not overmix the dough to keep cookies soft
- Toast coconut just until golden for the best aroma
- Allow cookies to cool fully before glazing
Storage and Serving
- Store cookies in an airtight container at room temperature for up to 4 days
- For longer storage, freeze unglazed cookies for up to 2 months
- Serve with tea, coffee, or as part of a dessert platter
Final Thoughts
Dolly Parton Coconut Cookies with Lemon Glaze are a delightful blend of Southern sweetness and citrus freshness. With their soft texture, tropical coconut flavor, and glossy lemon finish, these cookies are guaranteed to become a favorite in your recipe collection. Whether you’re baking for guests or treating yourself, this recipe delivers comfort, flavor, and simplicity in every bite.