 | | Directions |
- Preheat the oven to 375 degrees F. Spray cookie sheets lightly with cooking spray.
- Cream the yogurt, butter, sugar, and brown sugar together until smooth.
- Add the egg and lemon extract; beat until well mixed.
- Add the dry ingredients; beat until well mixed.
- Add the blueberries, coconut, and white chocolate chips; stir by hand until mixed into the dough evenly.
- Drop a round tablespoon of dough (a small scoop works well) onto the sprayed cookie sheet. Space a couple of inches apart.
- Bake for approximately 12 minutes or until golden brown. Do not under bake. Allow the cookies to cool for 3 to 4 minutes before removing from the cookie sheet.
- Place on a wire rack to cool completely.
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Prep Time: 1 hour
Cook Time: 48 minutes
Container: Cookie sheets
Servings: 48
|  | | Ingredients | | - | | 1/4 cup lemon Greek yogurt |
| - | | 5 tablespoons butter - softened |
| - | | 1/2 cup sugar |
| - | | 1/3 cup brown sugar |
| - | | 1 egg |
| - | | 1 teaspoon lemon extract |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon baking soda |
| - | | 1 1/3 cups flour |
| - | | 1 cup blueberries - fresh |
| - | | 1 cup coconut |
| - | | 1/2 cup white chocolate chips |
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