Lemon Coconut Cookies

• 1/4 cups Butter, Softened
• 1 cup Sugar
• 2 whole Eggs
• 2 teaspoons Freshly Grated Lemon Zest
• 1-1/2 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 cup Shredded Coconut
• 1/2 cups Powdered Sugar, For Rolling

1. Preheat your oven to 300u0b0F.
2. Beat the butter and sugar together until fluffy. Add the eggs and lemon zest, and beat until well mixed.
3. In a separate bowl, stir together the flour, baking powder, and salt. Gradually add the flour mixture to the butter/sugar mixture, beating until well blended. Stir in the coconut. Cover and refrigerate the dough for at least 1 hour (or overnight), until the dough is firm enough to handle.
4. Roll the dough into 1 1/2-inch balls, roll in the powdered sugar, and place 2 inches apart on a lined baking sheet. Bake for 16-18 minutes until the edges are set. Move the cookies to a wire rack and allow to cool completely.
5. Recipe adapted from Hershey's Kitchens, Lemon Coconut Pixies.

ubc, sugar, eggs, freshly grated lemon, allpurpose, baking powder, ubc, coconut, powdered sugar

Taken from tastykitchen.com/recipes/desserts/lemon-coconut-cookies/ (may not work)