Ingredients
2/3 cups Shredded Sweetened Coconut
1/2 cups Butter
3/4 cups Brown Sugar
1 whole Egg
1-1/3 cup Flour
1 teaspoon Cream Of Tartar
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 Tablespoon Lemon Juice
1 whole Lemon, Zested
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Preheat the oven to 350°F. In the bowl of a food processor, pulse the coconut until it is a very fine shred. Cream together the butter and brown sugar in the bowl of a standing mixer. Beat in the egg. In a separate bowl, combine the flour, tartar, baking soda and salt. Add the dry ingredients to the batter and partially combine. Add the coconut, zest and lemon juice and combine until you have a thick dough. Use a cookie scoop to scoop the cookie dough out and put them in a bowl with the granulated sugar. Roll the dough in the sugar and cover the dough completely. Place the cookie dough on the sheet pan and bake at 350°F for 8-10 minutes. Let cool on a rack and enjoy!
RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Graduated round cutters — biscuits, donuts, scones, cookies
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Concentrated lemon — cakes, frostings, glazes, curds
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Graduated round cutters — biscuits, donuts, scones, cookies
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Concentrated lemon — cakes, frostings, glazes, curds