Lemon-Coconut Cookies

Lemon-Coconut Cookies

Lemon-Coconut Cookies
These lemon-coconut cookies, which are crisp on the outside and chewy on the inside, resemble lemon snickerdoodles.

Preheat the oven to 400 degrees F (200 degrees C).

Combine butter and sugar in a bowl and beat with an electric mixer until creamy.

Add eggs one at a time and beat well after each addition.

Mix in lemon juice.

Mix flour coconut cream of tartar baking soda lemon zest and salt in a separate bowl.

Add to butter mixture and beat on low speed until everything is well mixed about 2 minutes.

Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets.

Bake in the preheated oven until edges are lightly browned 7 to 10 minutes.

Repeat with remaining batter.