These delightful cookies combine the tangy flavor of lemon with the tropical sweetness of coconut, making them a perfect treat for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg, vanilla extract, and lemon zest to the creamed mixture, and mix until well combined.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add the flour, baking powder, salt, and shredded coconut to the wet mixture, stirring until a dough forms.
Mix just until combined to avoid overworking the dough.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let cool on a cooling rack.
Avoid overbaking to keep the cookies soft and tender.
In a separate bowl, mix the softened butter, powdered sugar, and lemon juice until smooth to make the frosting.
Adjust the consistency by adding more powdered sugar or lemon juice as needed.
Once the cookies are completely cooled, spread a small amount of frosting on each cookie.
Use a piping bag for a decorative touch.
Serve the cookies on a platter and enjoy!
Garnish with a sprinkle of shredded coconut for extra flair.
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