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.