Easy Sourdough Lemon Coconut Balls
These bright, zesty, and delightfully easy sourdough lemon coconut balls are pure bliss! They are a perfect way to use up some extra sourdough starter.
Equipment
- stand mixer and paddle attachment or hand mixer with a medium bowl
- measuring cup and spoons
Ingredients
- 2 sticks of salted or unsalted softened butter room temperature
- 3 cups organic unbleached bread flour (or all-purpose)
- lemon zest of 1 lemon
- ½ cup powdered sugar
- 2 tablespoons lemon juice from fresh lemons or any fresh lemon juice on hand
- ½ cup sourdough starter discard
- 2 teaspoons sea salt
- 2 teaspoons vanilla extract
- ½ cup of powdered sugar for coating – lemony glaze
- 4 tablespoons lemon juice for coating – lemony glaze
Instructions
Prepare your Cookies
- Preheat the oven to 350℉ degrees
- In the bowl of a stand mixer, cream butter, sourdough discard, powdered sugar, lemon zest, lemon juice, and vanilla extract on low/medium speed until light and fluffy.
- In a separate bowl, whisk together the flour and salt, then add to your wet ingredients
- Mix on low speed until just combined. If needed, use a rubber spatula to scrape the sides of the bowl to incorporate all the dry ingredients.
- Your dough will be a bit crumbly after using a mixer, but begin to bring it all together with your hands once mixed, and you will no longer have crumbly dough.
Shape your Lemon Balls
- Use a cookie scoop or tablespoon measuring spoon to scoop the lemon cookie dough and roll it into a dough ball with your hands
Bake Time
- Line a cookie sheet with parchment paper.
- Place dough balls on the prepared baking sheet and place in a heated oven.
- Bake cookies at 350℉ for 20-22 minutes.
Coat with Classic Lemon Glaze Sugar Mixture
- Set your lemon bliss balls on a cooling rack to cool down.
- Once cooled, gently roll your balls in your lemony glaze, then into your shredded coconut. Allow your glaze to set before eating.