These were the type of cookies where I just sort of threw them together and hoped for the best. What I got was sweet, tender and completely delectable. There is a lovely lemon flavor compliments of the juice and the zest, and a chewy moistness that came from the coconut.

But the texture really gets its tenderness from the cream of tartar. The crispy sugary coating on these doesn’t hurt either!

They really reminded me more of a sweet biscuit. So when my children and I gobbled them almost all up with big mugs of tea on a snowy afternoon a few weeks ago- I didn’t feel an ounce of guilt! Cause they were biscuits, which is totally appropriate to have several of with tea in the afternoon. Right?

Lemon Coconut Biscuits, makes 18 cookies
½ cup butter
¾ cup brown sugar
1 egg
1 1/3 cups flour
1 tsp cream of tartar
½ tsp baking soda
½ tsp salt
2/3 cup shredded sweetened coconut
1 lemons zest
1 Tbs lemon juice

½ cup sugar

Preheat the oven to 350 degrees.

In the bowl of a food processor, pulse the coconut until it is a very fine shred.

Cream together the butter and the sugar in the bowl of a standing mixer.

Beat in the egg.

In a separate bowl, combine the flour, tartar, baking soda and salt.

Add the dry ingredients to the batter and partially combine.

Add the coconut, zest and lemon juice and combine until you have a thick dough.

Use a cookie scoop to scoop the cookie dough out and put them in a bowl with the ½ cup of sugar. Roll the dough in the sugar and cover the dough completely.

Place the cookie dough on the sheet pan and bake at 350 degrees for 8-10 minutes.
Let cool on a rack and Enjoy!