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Lemon Coconut Cookies

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Ingredients for 60 servings:

  • 200 g sugar
  • 1 pinch of salt
  • 2 lemons
  • 150 g butter
  • 2 eggs
  • 325 g flour
  • 1 tsp baking powder
  • 75 g desiccated coconut
  • 5 tbsp desiccated coconut for sprinkling

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Cream together sugar, salt, grated lemon zest, and softened butter. Stir in the eggs. Knead in the flour, baking powder, and desiccated coconut. Form a roll about 5 cm in diameter. Wrap in foil and refrigerate for a few hours (or overnight). Cut the roll into thin slices and place them on a baking sheet lined with baking paper. Brush with water and sprinkle with desiccated coconut. Bake in a preheated oven at 160-180 degrees Celsius for 8-10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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