These lemony confections—which get their rosy hue from crushed freeze-dried berries—are a masterful mash-up of snickerdoodles and coconut macaroons. The recipe yields a half dozen XL cookies, a perfect treat to serve a handful of friends.

Martha Stewart Living, January/February 2022


Credit: David Malosh

Recipe Summary

25 mins
1 hr 20 mins
Makes 6 large cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Whisk together flour, baking soda, salt, and coconut until well combined. In a large bowl, beat together butter, granulated and brown sugars, and zest. Beat in egg yolk and extract until light and creamy; stir in flour mixture until just combined. In a separate bowl, whisk egg white with lemon juice until foamy. Add to flour mixture and stir to combine. Refrigerate dough 30 minutes.

  • Meanwhile, place dried strawberries in a 1-quart resealable freezer bag and crush with a rolling pin or small skillet until finely ground (pass through a sieve, if desired, for finer crumbs). Toss 2 tablespoons ground strawberries with sanding sugar. Scoop dough into 6 equal portions with a 1/4-cup (2-ounce) scoop or measuring cup and roll in sanding-sugar mixture. Place on two parchment- or silicone- mat-lined baking sheets, about 3 inches apart. Lightly press down with palm of your hand to make 3-inch circles, each a scant 1/2 inch thick.

  • Bake, one sheet at a time (keeping second batch in refrigerator while first bakes), banging pans on oven racks a couple of times, until set and slightly darkened in color, 12 to 14 minutes. Let cool on baking sheets 5 minutes, then transfer to a wire rack and let cool about 30 minutes more. Serve, or store in an airtight container at room temperature up to 3 days.

Cook's Notes

The freeze-dried berries add color and tangy fruit flavor, but if you don't have them, no problem: You can just omit them and call them lemon-coconut cookies instead!