Lemon Coconut Balls are a charming and nostalgic treat often found in vintage American kitchens. This recipe, handwritten on a note from the mid-20th century, reflects a classic baking tradition that blends citrus brightness with tropical coconut sweetness. Originating from a time when home baking was central to gatherings and holidays, these cookies showcase simple pantry ingredients, brought together with care and precision. Their delicate texture and subtle tartness make them a favorite for tea parties, holidays, or just a comforting homemade dessert. With roots in traditional American home baking, they offer a timeless combination of flavor and texture.
Ingredients
- ½ cup butter
- ⅔ cup sugar
- 1 egg
- 1¾ cups all-purpose flour (sifted )
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- ½ tsp salt
- ¼ tsp lemon juice
- ½ tsp vanilla
- 3½ oz coconut flakes (coconut flakes)
Instructions
Step 1: Cream Butter and Sugar
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Step 2: Add Egg
- Beat in the egg until fully incorporated.
Step 3: Combine Dry Ingredients
- In a separate bowl, sift together the flour, baking soda, cream of tartar, and salt.
Step 4: Mix Wet and Dry Ingredients
- Add the sifted dry ingredients to the creamed mixture alternately with lemon juice and vanilla, mixing until smooth.
Step 5: Chill the Dough
- Cover the dough and chill in the refrigerator until firm enough to handle, about 1 hour.
Step 6: Shape and Coat
- Form chilled dough into 1-inch balls.
- Roll each ball in coconut flakes until fully coated.
Step 7: Bake
- Place the coconut-covered balls on an ungreased cookie sheet.
- Bake at 350°F (175°C) for 12–15 minutes, or until delicately browned.
Tips
- For extra lemon flavor, add a bit of lemon zest to the dough.
- If you prefer toasted coconut, toast it slightly before rolling the dough.
- Try adding a pinch of nutmeg or cinnamon for a spiced variation.
- Substitute lime juice for a tropical twist.
Transcription of the Original Recipe
Read or copy the transcription
S. D. MINER 3221 Biltmore PEORIA, ILL. Phone: 688-1715 Lemon Coconut Balls ½ cup butter ⅔ Cup sugar 1 egg 1¾ Cups sifted all purpose flour ¼ teaspoon each baking soda and cream of tartar ½ teaspoon salt ¼ Cup lemon juice ½ teaspoon vanilla 1 can 3½ ounces Coconut flakes Cream butter and sugar until light and fluffy. Add egg and beat thoroly. Add sifted dry ingredients alternately with lemon juice and vanilla QUALITY MERCHANT TRADE STEEL AND WIRE PRODUCTS BY KEYSTONE STEEL & WIRE COMPANY, PEORIA, ILLINOIS beat until smooth. Chill dough until firm enough to handle. Form into balls about 1 inch in diameter Roll in coconut and bake on ungreased cooky sheets at 350 degrees for about 12 to 15 minutes or until delicately browned. Rachel Main
From Transcription to Instructions
Hi , we’re the folks at Salvaged Recipes and we rescued this little original transcription for you. The original transcription is brief about combining ingredients and simply says to “chill dough until firm enough to handle,” so the instructions break those bits into clearer steps: sift the dry ingredients first, add them alternately with the lemon and vanilla, and the instructions offer an approximate chill time (about an hour) so the dough’s easy to roll. We also call out shaping into 1‑inch balls, rolling in coconut, and baking on an ungreased sheet so you can see exactly when each step happens.
Nutrition
Calories: 120kcalCarbohydrates: 14gProtein: 1.3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.2gCholesterol: 20mgSodium: 45mgPotassium: 25mgFiber: 1gSugar: 8gVitamin A: 90IUVitamin C: 1mgCalcium: 6mgIron: 0.3mg
