Ingredients

The following ingredients have 8 Servings
  • 1 cup softened butter
  • 1 ½ cups granulated sugar
  • 1 large egg
  • Zest from 1 lemon
  • ¼ cup fresh squeezed lemon juice (from 1 large lemon)
  • Optional: ¼ teaspoon lemon oil and a few drops of yellow food colouring
  • 2 ½ cups all-purpose flour
  • ⅔ cup fine coconut (plus a little extra for garnish)
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup powdered sugar
  • ¼ cup fresh squeezed lemon juice

Instruction

  • Preheat your oven to 350 degrees. Line 2 (or 4 if you have them) 11x13 inch baking sheets with parchment paper.
  • In a large bowl, beat the butter and sugar until light and creamy, about 2 minutes. Add the egg, lemon zest, lemon juice and, if using, the lemon oil and food coloring and beat to combine.
  • Add the flour, coconut, baking powder and sea salt and beat until just combined.
  • Scoop cookie dough using a ¼ cup measuring cup or cookie scoop and roll into a ball. Press down the tops so you have 3-inch rounds. Bake the cookies, 2 sheets at a time, for 12-14 minutes, or until lightly browned at the edges. Remove from the oven and let cool completely.
  • While the cookies are cooling, prepare the glaze. In a small bowl, mix together the powdered sugar and lemon juice. Once the cookies have cooled completely, pour the glaze over top and sprinkle with a little coconut.