Coconut-Lemon Vegan Shortbread Cookies (Zesty) – A Citrus Twist for Holiday Baking
Light, zesty vegan shortbread with coconut and lemon, perfect for Thanksgiving dessert trays. Pair with vegan pumpkin cookies for a complete plant-based cookie collection.
These Coconut-Lemon Vegan Shortbread Cookies are a vibrant, plant-based twist on a classic holiday treat. Combining the tropical sweetness of shredded coconut with the bright, aromatic zest of lemons, these cookies offer a refreshing contrast to traditional buttery shortbread. Perfect for Thanksgiving dessert trays or any occasion where a zesty, dairy-free option is needed. The recipe is designed for beginners, using simple ingredients that create a rich, crumbly texture with a citrus-kissed finish. Pair them with our vegan pumpkin cookies for a cohesive, plant-based cookie spread that’s sure to impress.
Whether you're catering to dietary restrictions or simply exploring vegan baking, these cookies deliver a delightful balance of flavors. The shredded coconut adds a subtle nuttiness and chewy texture, while the lemon zest infuses every bite with a bright, tangy note. The result is a cookie that’s both familiar and unexpectedly fresh—ideal for holiday gifting or last-minute dessert platters.
This recipe is part of a larger strategy to create a complete plant-based dessert menu. By pairing these zesty shortbreads with our vegan pumpkin cookies, you can offer a diverse, flavorful spread that caters to all guests. The combination of tropical and autumnal flavors also makes for a visually appealing display, with the white coconut contrasting against the deep orange of the pumpkin cookies.
The recipe’s simplicity and adaptability make it a perfect candidate for Pinterest’s Complete The Look (CTL) strategy. As an anchor recipe, these cookies can be paired with complementary sides like vegan lemon bars or coconut macaroons for a cohesive holiday dessert menu. The viral potential lies in its alignment with current trends in plant-based baking and citrus-forward flavors.
For best results, use fresh lemon zest and high-quality shredded coconut. The recipe includes tips for achieving the perfect balance of chewiness and crispness, ensuring your cookies meet the high standards of both casual bakers and culinary enthusiasts.
Ingredients
- 1 ½ cups (150g) all-purpose flour
- ½ cup (50g) shredded coconut (unsweetened)
- ¼ cup (24g) fresh lemon zest (about 2-3 lemons)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115g) vegan butter, chilled and cubed
- ½ cup (100g) coconut oil, solid
- ¼ cup (50g) coconut sugar or granulated sugar
- 2-3 tablespoons plant-based milk (as needed)
Instructions
- Step 1: Prepare Ingredients In a large mixing bowl, combine flour, shredded coconut, baking powder, and salt. Add the fresh lemon zest using a microplane for maximum flavor. Set aside.
- Step 2: Cream Fats and Sugar In a separate bowl, use a stand mixer or hand mixer to blend chilled vegan butter and solid coconut oil until light and fluffy. Gradually add coconut sugar, mixing until well combined.
- Step 3: Incorporate Dry Ingredients Gradually add the dry ingredients to the fat mixture, mixing on low speed until a dough forms. If the dough is too dry, add plant-based milk 1 tablespoon at a time.
- Step 4: Chill and Shape Divide dough into two discs, wrap in plastic, and chill for 30 minutes. Preheat oven to 325°F (160°C). Roll dough to ¼-inch thickness and cut into shapes. Place on parchment-lined baking sheets.
- Step 5: Bake and Cool Bake for 12-15 minutes or until edges are lightly golden. Let cool completely before transferring to an airtight container.
Why This Recipe Works
🍋 Zesty Flavor Boost
Fresh lemon zest provides a vibrant, tangy note that cuts through the richness of the coconut and vegan fats.
💰 Budget-Friendly
Uses affordable pantry staples like coconut and flour, making it accessible for everyday baking.
👥 Perfect for Sharing
Ideal for holiday cookie exchanges or gifting in decorative tins with a festive ribbon.
🌟 Vegan-Friendly
No dairy or eggs required, using plant-based substitutes that maintain texture and flavor.
Coconut-Lemon Vegan Shortbread Recipe
A zesty vegan twist on classic shortbread
🛒 Ingredients
- - 1 ½ cups (150g) all-purpose flour
- - ½ cup (50g) shredded coconut
- - ¼ cup (24g) fresh lemon zest
- - ½ teaspoon baking powder
- - ¼ teaspoon salt
- - ½ cup (115g) vegan butter
- - ½ cup (100g) coconut oil
- - ¼ cup (50g) coconut sugar
- - 2-3 tablespoons plant-based milk
👨🍳 Instructions
Prepare Ingredients: In a large mixing bowl, combine flour, shredded coconut, baking powder, and salt. Add the fresh lemon zest using a microplane for maximum flavor. Set aside.
💡 Use a microplane for fine zest, maximizing flavor without bitter pith.
Cream Fats and Sugar: In a separate bowl, use a stand mixer or hand mixer to blend chilled vegan butter and solid coconut oil until light and fluffy. Gradually add coconut sugar, mixing until well combined.
💡 Chill the vegan butter to ensure a crumbly texture in the final cookies.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the fat mixture, mixing on low speed until a dough forms. If the dough is too dry, add plant-based milk 1 tablespoon at a time.
💡 Add milk gradually to avoid over-moisturizing the dough.
Chill and Shape: Divide dough into two discs, wrap in plastic, and chill for 30 minutes. Preheat oven to 325°F (160°C). Roll dough to ¼-inch thickness and cut into shapes. Place on parchment-lined baking sheets.
💡 Chilling the dough prevents spreading during baking.
Bake and Cool: Bake for 12-15 minutes or until edges are lightly golden. Let cool completely before transferring to an airtight container.
💡 Rotate baking sheets halfway for even browning.
Nutrition (per serving):
Ingredient Notes & Substitutions
Shredded Coconut
Adds a subtle tropical sweetness and chewy texture. Use unsweetened for a balanced flavor.
Substitutions: Desiccated coconut or finely chopped macadamia nuts.
Vegan Butter
Provides richness and helps create the shortbread’s signature crumbly texture. Must be chilled for best results.
Substitutions: Earth Balance or Miyoko’s vegan butter.
Coconut Oil
Enhances the tropical flavor and adds moisture. Use solid (not liquid) for proper dough structure.
Substitutions: Solid coconut oil or vegan shortening.
Lemon Zest
Fresh zest is crucial for that bright, aromatic flavor. Avoid using bottled zest.
Substitutions: 1 teaspoon lemon extract (use sparingly).
Pro Tips for Perfect Cookies
🍋 Zesting Technique
Use a microplane to zest lemons—this captures the aromatic oils without the bitter pith. Work quickly to prevent the zest from oxidizing.
🕒 Chilling the Dough
Chill the dough for at least 30 minutes to firm up the fats, which prevents spreading during baking and ensures crisp edges.
❄️ Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked dough discs or baked cookies in a single layer.
🍪 Baking Consistency
Rotate baking sheets halfway through baking to ensure even browning. Look for golden edges and a slightly pale center for optimal texture.
Variations & Customizations
Citrus Medley
Swap lemon zest for orange or grapefruit zest, or combine multiple citrus zests for a layered flavor profile.
Nutty Twist
Add ¼ cup chopped walnuts or pecans to the dough for extra crunch and depth of flavor.
Glazed Version
Brush cooled cookies with a mixture of powdered sugar, plant-based milk, and a splash of lemon juice for a glossy finish.
Spiced Variation
Add ½ teaspoon of cinnamon or pumpkin spice to the dough for a warm, autumnal flavor twist.
Serving Suggestions & Pairings
🍽️ Best Served with:
- **Vegan Pumpkin Cookies** – A complementary flavor and texture contrast.
- **Herbal Tea** – Mint or lemongrgrass tea to enhance the citrus notes.
- **Coconut Milk Latte** – For a tropical beverage pairing.
🍷 Drink Pairings:
Pair with a sparkling citrus soda or a mocktail made with coconut water and fresh lime juice for a refreshing contrast.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare the dough up to 2 days in advance. Chill the rolled-out dough in an airtight container to prevent drying.
Refrigerator Storage
Store baked cookies in an airtight container at room temperature for up to 5 days. Refrigeration is not necessary unless in a humid climate.
Freezer Storage
Freeze unbaked dough discs for up to 2 months. Bake directly from frozen, adding 2-3 minutes to the baking time.
Reheating Instructions
Reheat cookies in a 300°F (150°C) oven for 5-7 minutes to restore crispiness. Avoid microwave use to prevent sogginess.
Troubleshooting & Common Questions
Q: Why did my cookies spread too much?
A: The dough may not have been chilled sufficiently. Ensure the dough is properly chilled and the oven is preheated to the correct temperature.
Q: Can I use sweetened coconut?
A: Yes, but reduce the sugar in the recipe by 2-3 tablespoons to balance the sweetness from the coconut.
Q: How to prevent the lemon zest from overpowering?
A: Use a microplane to zest only the yellow outer layer, avoiding the white pith which can be bitter.
Q: Can I substitute almond flour for all-purpose flour?
A: Almond flour will create a denser texture. For best results, use ½ cup almond flour and ½ cup all-purpose flour.
Final Thoughts
These Coconut-Lemon Vegan Shortbread Cookies are a game-changer for holiday baking. Their zesty, tropical flavor and vegan-friendly ingredients make them a standout addition to any dessert tray. Whether you're catering to dietary restrictions or simply exploring new flavors, this recipe is sure to impress with its balance of simplicity and sophistication.
Pair these cookies with our vegan pumpkin cookies for a complete plant-based dessert menu that’s both visually appealing and delicious. For Pinterest visibility, post this recipe as part of a 5-day holiday cookie series, followed by complementary sides like vegan lemon bars and ending with a coconut macaroon for a festive finale.
