A perfect cookie for teatime, this is an old favourite from Helen Pitura.
Lemon coconut cookies
200 g (7/8 cup) butter, softened
375 ml (1/1/2 cups) white sugar
grated rind and juice of 1 lemon, about 15 ml (1 tbsp) rind and 60 ml (1/4 cup) juice
250 ml (1 cup) sweetened coconut
500 ml (2 cups) all-purpose flour
5 ml (1 tsp) baking soda
In a medium bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and lemon rind and coconut. In a small bowl, whisk together flour, baking soda and salt. Add to butter mixture and mix just until blended. Chill in fridge for 2 hours. Preheat oven to 160 C (325F). Roll dough in small balls, about 2 cm (3/4 in), or drop by teaspoon onto greased cookie sheets, leaving at least 5 cm (2 in) between cookies. Bake for 13-18 minutes or until edges start to crisp and turn light golden.
Tester's notes: This is a very thin, delicate cookie, with a lovely subtle taste and some of the crispy-chewy texture of a coconut macaroon. The 2-hour chilling time is necessary for working with the sticky dough. (If it becomes too soft while you are making cookies, just stick it in the freezer for a minute or two.) And you need to keep the dough balls small and allow lots of room because these cookies really spread.