Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (room temperature)
  • 3/4 cup confectioner's sugar
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 cup shredded unsweetened coconut
  • 1/2 cup confectioner's sugar (for rolling)

Instruction

  • In a bowl, cream together butter and sugar. Add lemon zest, vanilla extract, and lemon juice and stir to combine. 
  • Add flour and salt to butter mixture and mix until combined. Last, stir in shredded coconut.
  • Cover bowl and refrigerate for 30 minutes. Meanwhile, preheat oven to 375 degrees, line a baking sheet with parchment paper and set aside. 
  • Remove dough from refrigerator. Form dough into 1 inch balls and place 1 inch apart onto lined baking sheet.
  • Bake for 10-12 minutes or until edges begin to lightly brown. Allow cookies to rest on baking sheet for 5 minutes before transferring to a cooling rack.
  • Once cookies have cooled (or are barely warm), gently roll in confectioner's sugar to coat.