Ricotta Coconut Lemon Cookies are that sunny bake you reach for when life feels a bit cluttered and you want a bright, soft cookie that fixes everything. Maybe you’ve got half a tub of ricotta left from dinner. Maybe you’re craving a citrusy cookie that’s not too sweet, not too fussy, and definitely not dry. These cookies are pillowy in the middle, lightly crisp on the edges, and smell like a beach vacation walked into your kitchen. They taste like lemonade met a coconut macaroon and brought ricotta along to keep things tender. If you like easy wins with big flavor, you’re in the right spot. 
Why You’ll Love This Recipe
If you’ve ever bitten into a cookie that looked great but turned out bland, I feel you. These Ricotta Coconut Lemon Cookies are truly different. Ricotta makes the dough creamy and soft, shredded coconut adds tiny chewy bits, and fresh lemon zest wakes everything up. The cookies finish with a light lemon glaze that sets into a glossy, delicate shell. It’s a simple recipe with a bakery feel, and it gives you a generous batch for sharing or freezing.
What I love most is how forgiving this dough is. You don’t need fancy techniques. If the butter is slightly softer than ideal, or your zest isn’t perfectly micro-planed, the cookies still come out lovely. They hold their shape, they don’t spread like pancakes, and they taste even better the next day. If you’re into lemon desserts, you might also love these bright and soft favorites, like my citrusy inspiration here: lemon ricotta cookies.
Short on baking time but still want a weekend treat? These are fast. Scoop, bake, glaze, done. And if you’re a breakfast-for-dessert person, try them with coffee or tea. They feel special without being rich or heavy.
Bonus tip for flavor variety. Swap lemon for a little lime or orange if you want a twist. Keep the method the same and adjust zest to taste. I sometimes make a half batch of lemon and a half batch of lime for a two-tone cookie tray.
For a cozy Sunday brunch pairing, I love serving a plate of these alongside warm, tender lemon ricotta pancakes. So good together.
Ingredients You’ll Need
- Ricotta. Whole milk ricotta is best for flavor and tender texture. If it looks very wet, blot with paper towels.
- Unsalted butter. Softened so it creams easily with sugar.
- Granulated sugar. Sweetens and helps the cookies get a light edge.
- Egg. Binds the dough and adds richness.
- All-purpose flour. Spoon and level it to avoid packing too much in.
- Baking powder. Gives lift and keeps the crumb delicate.
- Salt. Just a pinch to balance sweet and bright lemon.
- Lemon zest and juice. Zest in the dough, juice in the glaze. Fresh is key.
- Vanilla extract. Adds warmth that rounds out the citrus.
- Shredded coconut. Unsweetened works best for balance. Lightly toast if you want more coconut aroma.
- Powdered sugar. For the lemon glaze.
- Optional coconut extract. A drop or two for a stronger coconut note.
If you’re a coconut fan and enjoy a crispier bite, check out these crunchy favorites too: crispy almond coconut cookies. They’re a fun contrast to the soft texture here.
Tips for Success
Here’s what I’ve learned from many rounds of testing and sharing these with friends and neighbors. A few simple habits make these Ricotta Coconut Lemon Cookies turn out perfectly every time.
- Dry the ricotta slightly. If your ricotta is watery, the cookies can spread more and bake up pale. Blot with paper towels for 1 to 2 minutes.
- Use fresh zest. Zest the lemon right into the sugar and rub it in with your fingers. This releases the oils and gives the cookies more lemon flavor.
- Keep the coconut small. If your shreds are long, chop them a bit so the cookies scoop cleanly.
- Measure flour lightly. Spoon it into the cup and level with a knife. Packed flour makes dry cookies.
- Chill if your kitchen is warm. Ten to fifteen minutes in the fridge helps the dough set so your cookies bake up puffy.
- Use a small scoop. A 1 tablespoon scoop gives cute, bakery-style rounds that bake evenly.
- Don’t overbake. Pull them when the edges look set and the tops are dry and pale. They should be soft in the center.
- Glaze while slightly warm. The glaze clings better and sets smooth, not chalky.
My family absolutely loved these. I made a double batch and froze half. The texture was soft and dreamy and the lemon glaze disappeared so fast. This is a new regular in our house.
How to Make
Mix the dough
Preheat the oven to 350 degrees F. Line two baking sheets with parchment. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla and mix just until smooth. Stir in the ricotta until it’s blended through. In a separate bowl whisk flour, baking powder, and salt. Add the dry ingredients to the wet mixture and stir gently until most of the flour is mixed in. Fold in lemon zest and shredded coconut. The dough will be soft and a bit sticky. If it feels very loose, chill it for 10 minutes.
Shape, bake, and glaze
Use a small cookie scoop or spoons to drop rounded tablespoons onto the baking sheets, leaving a couple inches between cookies. Bake 10 to 13 minutes, depending on your oven. The edges should look set and the bottoms lightly golden. Cool on the sheet for a few minutes, then transfer to a rack.
Make the glaze by whisking powdered sugar with lemon juice until you have a thick drizzle. If it’s too thin, add a bit more sugar. If it’s too thick, add a tiny splash of water. Spoon the glaze over warm cookies or dip the tops for a smooth finish. Let it set for about 20 minutes.
Want more lemony snack inspo for your cookie jar? These little lemon ricotta biscotti bites are crisp and perfect with espresso. If you prefer a softer, nutty twist, save this for later too: soft lemon ricotta cookies that melt in your mouth.
How to Store
Let the glaze set fully before storing. Once it’s dry to the touch, you can stack cookies with parchment between layers.
Room temperature is fine for 2 to 3 days in an airtight container. If your kitchen is hot, store them in the fridge. They stay soft and fresh for about 5 days chilled. For longer storage, freeze in a sealed container for up to 2 months. Thaw at room temp for about 20 minutes and the texture bounces right back.
Glazed cookies freeze better than you’d think. For the neatest finish, freeze them on a tray first until solid, then transfer to a container. If you love having an assortment on hand, bake a tray of these and a tray of crispies like crispy coconut almond cookies and stash a few of each.
Common Questions
Can I use part skim ricotta? Yes, but whole milk ricotta gives the softest texture and richer flavor. If you use part skim, blot well to remove excess moisture.
Do I need to toast the coconut? Not required. Toasting adds a deeper coconut aroma, but it’s optional. If you toast, let it cool before folding into the dough.
Can I make the dough ahead? Absolutely. Cover and refrigerate up to 24 hours. Scoop cold dough right onto the baking sheet and add a minute to the bake time.
What if my glaze is too runny? Add more powdered sugar a tablespoon at a time. If it’s too thick, loosen with a few drops of water or extra lemon juice.
How do I keep them soft? Don’t overbake, and store in an airtight container. A small piece of bread in the container can help maintain softness.
A sweet send off for cookie lovers
I hope these Ricotta Coconut Lemon Cookies find a permanent spot in your baking rotation. They’re simple, bright, and wonderfully soft every time. If you’re curious about coconut with a fresh citrus twist, you might also enjoy exploring this take on lime and ricotta from another baker’s angle with Coconut Lime Ricotta Cookies, and then circling back to your new favorite lemon version here. Make a batch, share with friends, and keep a few in the freezer for those moments when you need a quick little sunshine cookie. Happy baking and enjoy every soft, zesty bite.
Ricotta Coconut Lemon Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Bright, soft cookies with a tender texture, combining ricotta, shredded coconut, and fresh lemon zest, finished with a light lemon glaze.
Ingredients
- 1 cup whole milk ricotta
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice (for glaze)
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, unsweetened
- 1 cup powdered sugar (for glaze)
- Optional: coconut extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract, mixing until smooth.
- Stir in the ricotta until well blended.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture, stirring gently until combined.
- Fold in the lemon zest and shredded coconut. Chill the dough for 10 minutes if it feels very soft.
- Use a small scoop or spoons to drop rounded tablespoons of dough onto the baking sheets, leaving space between them.
- Bake for 10 to 13 minutes until the edges look set and the bottoms are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
- To make the glaze, whisk together powdered sugar and lemon juice until smooth, adjusting consistency as needed.
- Spoon or dip the glaze over warm cookies and let it set for about 20 minutes before serving.
Notes
Reduce spread by blotting excess moisture from the ricotta and chilling the dough if your kitchen is warm. Ensure not to overbake for soft cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American