Directions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
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In a bowl, combine the shredded coconut, flour, baking powder, and salt. Stir gently to ensure everything is evenly mixed. This will be the dry mixture that provides a tremendous body to your cookies.
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In a separate mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key, as it introduces air into the dough and helps achieve the right texture.
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Add the egg, vanilla extract, lemon zest, and lemon juice to the creamed butter and sugar. Beat well after each addition, ensuring all ingredients are fully incorporated. The citrus notes will make your kitchen smell tremendously inviting!
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Gradually mix in the dry ingredients until fully combined. Be careful not to overmix, as this can affect the cookies’ tenderness.
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Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet. Leave about 2 inches of space between each dough mounding to allow for spreading during baking.
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Bake for 10-12 minutes or until the edges are lightly golden. Your patience will pay off, as the aroma of lemon and coconut fills the air, creating an atmosphere of warmth and comfort.
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Allow cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This step is crucial as it ensures they maintain their tremendous shape.
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