Toasty golden brown coconut shreds beautify the exterior of these perfectly lemon-y vegan snickerdoodle cookies. And within, these lemon snickerdoodles have it all, taste and texture both: they're soft without being mushy, sweet without being saccharine, and sour without being mouth-puckeringly so. And better yet? They're incredibly easy to make; in no more than 30 minutes will you be able to whip up a batch. So what are you waiting for? Your lemon-y baked disks of delightful coconut-coated vegan snickerdoodle await you!
Combine vegan butter, coconut oil, sugar, lemon zest and juice, and vanilla extract together in a medium bowl, whisk until combined. Then add the all-purpose and almond flour, baking powder, cream of tartar, and salt, folding it into the wet ingredients until a dough forms. Add slightly more almond flour if need be if the dough is too sticky.
On a small plate, combine together the unsweetened coconut shreds and a couple teaspoons of sugar. Then, form the dough into pingpong-sized balls (about 6 - 7 cookies total), and roll them in the slightly sweetened coconut shreds until they're entirely coated. Place the cookies on a prepared baking sheet, gently press down and indent the cookies with a fork (hashtag or pound key imprint), and bake at 375°F (190°C) for 13 minutes, until lightly golden brown.