Ingredients
Scale
- 1 C butter, room temperature
- 1 C sugar
- 1 C light brown sugar
- 2 eggs
- 1 Tb grated lemon zest
- 2 Tb fresh lemon juice
- 3 1/2 C flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 C toasted coconut
Instructions
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Beat butter and both sugars on high until light and fluffy. Add eggs, one at a time and beat well after each addition. Scrape down the bowl. Add the lemon rind and juice and beat.
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Add the flour, baking soda, coconut and salt. Beat just until combined.
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Divide dough into 3 equal portions and roll into a wax paper log about 12 inches long. Chill for 8 hours.
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Preheat oven to 350 degrees. Cut each log into 1/2 inch slices and place on cookie sheet. Bake for 11 minutes. Cool on wire racks.
Nutrition
- Serving Size: 2 cookies
- Calories: 231
- Sugar: 16g
- Sodium: 106mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 29mg