Posts Tagged ‘lemon


Lemon Coconut Pixies

Last year I received a Hershey’s Recipe Box as a birthday gift from a friend.  “I hope you don’t already have this,” she said, wringing her hands and furrowing her brow.   She worries too much.  I was delighted to receive a gift; even better when it is food related.  At first I thought that it was just a tin box with old fashioned Hershey’s pictures on it.

I haven't owned a recipe box in years!

On closer inspection, I was delighted to see that it was filled with recipe cards, complete with photos of the finished products.

Lots of yummy ideas in here!

So, fast forward to one and three quarters years into  the future (present time).  I finally made a recipe from the Hershey’s Box!  And guess what?  No chocolate involved!  Don’t get me wrong, I love chocolate!  But I was curious what kind of cookies old Hershey came up with that did not include their signature chocolate.  Since I had coconut and fresh lemon in my kitchen and since we love both of these flavors, I decided on the Lemon Coconut Pixies.

They turned out great!

I brought a few to my friend, Mark, at work the day after I made them.  He went nuts!  “These are so professional!  It’s like something I would get at a fancy bakery!  They melt in your mouth!”  Mark is easy to please.  I will tell you that they are better the following day and the day after that, as the flavors become more distinct.  And paired with a hot cup of tea, delicious!

These would be great for a wedding or a baby or bridal shower.  Really nice for an afternoon tea party.  Or good when you are sitting at your computer, hammering out your latest blog entry, as I am doing right now.  I hope the powdered sugar doesn’t muck up my keyboard too much……


1/4 cup (1/2 stick) butter, softened

1 cup granulated sugar

2 eggs

1 1/2 tsp freshly grated lemon peel

1 1/2 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

1 cup MOUNDS Sweetened Coconut flakes*

Powdered sugar

Beat butter, granulated sugar, eggs and lemon peel in a large bowl until well blended.  Stir together flour, baking powder and salt; gradually add to lemon mixture, beating until blended.  Stir in coconut.  Cover; refrigerate dough about 1 hour or until firm enough to handle.  Shape into 1 inch balls; roll in powdered sugar.  Place 2 inches apart on ungreased cookie sheet.

Bake in a preheated 300 degree oven for 15 to 18 minutes or until edges are set.  Cool completely.  Store in a tightly covered container in a cool, dry place.

*  I did not use MOUNDS coconut.  I used what I had on hand.  I put that in this entry because that is what made it a Hershey’s recipe.  I’m sure my coconut came from a bulk bin at Winco!  But it still did the job and tasted yummy.

Here, take a closer look.



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