No Bake Lemon Cookies
These No Bake Lemon Cookies are perfect for a quick treat with just three ingredients. You won’t need flour, eggs, or butter, making them a simple and convenient option. The cookies have a delightful sweet and tangy flavor, perfect for lemon lovers. You can prepare them ahead of time, and they store well, so you’ll always have a tasty snack on hand. Ideal for when you want something sweet without the hassle of baking, these lemon cookies are sure to become a favorite.
Enjoy the refreshing taste of lemon in a simple, no-fuss recipe.🍪
No Bake Lemon Cookies
“These no-bake lemon cookies need just three ingredients and are made without flour, eggs, or butter.🍪”
but my previous Hershey Chocolate Chip Cookie Recipe with a few ingredients is also very delicious.
Ingredients No Bake Lemon Cookies
- White chocolate chips
- Lemon
- Unsweetened shredded coconut
White Chocolate Chips: The base of the cookies. When melted and mixed with lemon juice, the white chocolate remains soft due to the acidity of the lemon.
Lemon: Fresh lemon juice and zest give the cookies a zesty flavor.
Unsweetened Shredded Coconut: Acts as a binding agent, adding texture. Unsweetened coconut is recommended as it is finer and the cookies are already sweet from the white chocolate.
Instructions No Bake Lemon Cookies
- Prepare the Cookie Sheet: Line a large baking sheet with parchment paper to prevent sticking.
- Melt the White Chocolate Chips: Place the white chocolate chips in a large microwave-safe bowl. Heat in 15-30 second intervals, stirring each time until the chocolate is fully melted and smooth. Alternatively, melt the chocolate using a double boiler on the stove.
- Incorporate Lemon Juice: Add the fresh lemon juice to the melted chocolate. Whisk until the juice is fully mixed in, and the mixture is smooth and uniform in color. The chocolate may initially break up but will become smooth again with continued whisking.
- Mix in Lemon Zest and Coconut: Stir in the lemon zest and shredded coconut until evenly distributed. The batter should thicken and resemble a thick, wet dough. It should hold its shape when scooped.
- Form the Cookies: Using a 1-tablespoon cookie scoop, portion out the batter onto the prepared baking sheet, spacing each scoop about 2 inches apart. Flatten each scoop with the back of a spoon to form thick, round disks (about 1/4 inch thick). Smooth the edges and top as needed, as the cookies will not spread during chilling.
- Garnish (Optional): Sprinkle additional lemon zest on top of each cookie for extra flavor and a decorative touch.
- Chill to Set: Place the baking sheet in the refrigerator for about one hour, or until the cookies are firm and can be easily removed from the parchment paper.
- Serve: Enjoy the cookies straight from the fridge for a firmer texture, or let them sit at room temperature for about 15 minutes for a softer bite. Store any uneaten cookies in the refrigerator.
These No Bake Lemon Cookies are quick, easy, and perfect for a refreshing treat.🍪
What does no bake mean?
No-bake refers to desserts like cakes or cookies that don’t need to be baked in an oven. Instead, these treats are typically prepared by mixing ingredients and allowing them to set or chill until they reach the desired texture.
No Bake Lemon Cookies
No Bake Lemon Cookies Texture
These cookies have a firm exterior with a soft, truffle-like interior due to the lemon juice mixed with the chocolate. The shredded coconut adds a pleasant chewiness, making each bite satisfying and delicious.
No Bake Lemon Cookies
Notes No Bake Lemon Cookies
- Lemon Quantity: You’ll need approximately one large lemon, but you might not use it all. Fresh lemon juice and zest work best.
- Strain the Lemon Juice: Strain the juice to get 2 full tablespoons without any pulp.
- Coconut Type: Use unsweetened, finely shredded coconut. While most unsweetened coconut is finely shredded, check the label to be sure. I used Let’s Do Organic Unsweetened Shredded Coconut.
- Avoid Sweetened Coconut: Sweetened shredded coconut will make the cookies too sweet and typically comes in larger shreds that don’t bind as well.
- Cookie Size: You can make the cookies larger, but keeping them small is preferable since they are quite sweet.
No Bake Lemon Cookies
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I hope this recipe brings as much joy to your home as it does to mine🍪.
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happy baking🍪
3 Ingredient No Bake Lemon Cookies Recipe (No Flour, Eggs or Butter)
Ingredients
White chocolate chips
Lemon
Unsweetened shredded coconut
- White Chocolate Chips: The base of the cookies. When melted and mixed with lemon juice the white chocolate remains soft due to the acidity of the lemon.
- Lemon: Fresh lemon juice and zest give the cookies a zesty flavor.
- Unsweetened Shredded Coconut: Acts as a binding agent adding texture. Unsweetened coconut is recommended as it is finer and the cookies are already sweet from the white chocolate.
Instructions
- Prepare the Cookie Sheet: Line a large baking sheet with parchment paper to prevent sticking.
- Melt the White Chocolate Chips: Place the white chocolate chips in a large microwave-safe bowl. Heat in 15-30 second intervals, stirring each time until the chocolate is fully melted and smooth. Alternatively, melt the chocolate using a double boiler on the stove.
- Incorporate Lemon Juice: Add the fresh lemon juice to the melted chocolate. Whisk until the juice is fully mixed in, and the mixture is smooth and uniform in color. The chocolate may initially break up but will become smooth again with continued whisking.
- Mix in Lemon Zest and Coconut: Stir in the lemon zest and shredded coconut until evenly distributed. The batter should thicken and resemble a thick, wet dough. It should hold its shape when scooped.
- Form the Cookies: Using a 1-tablespoon cookie scoop, portion out the batter onto the prepared baking sheet, spacing each scoop about 2 inches apart. Flatten each scoop with the back of a spoon to form thick, round disks (about 1/4 inch thick). Smooth the edges and top as needed, as the cookies will not spread during chilling.
- Garnish (Optional): Sprinkle additional lemon zest on top of each cookie for extra flavor and a decorative touch.
- Chill to Set: Place the baking sheet in the refrigerator for about one hour, or until the cookies are firm and can be easily removed from the parchment paper.
- Serve: Enjoy the cookies straight from the fridge for a firmer texture, or let them sit at room temperature for about 15 minutes for a softer bite. Store any uneaten cookies in the refrigerator.
