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- For the Lemon Cookies:
- 2 1/4 cups all-purpose Gold Medal flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1 cup unsalted butter, at room temperature
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon juice
- For the Toasted Coconut Frosting:
- 1/2 cup unsalted butter, at room temperature
- 2 cups confectioners' sugar
- 1 teaspoon coconut extract
- 1 tablespoon coconut milk (or regular milk)
- 1 cup toasted coconut, for sprinkling on cookies
View Full Recipe at Two Peas and Their Pod
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