Coconut Lemon Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1/2 teaspoon salt
02 - 1/2 teaspoon baking powder
03 - 1 teaspoon baking soda
04 - 3 cups all-purpose flour

→ Wet Ingredients

05 - 1 tablespoon fresh lemon juice
06 - 1/2 cups granulated sugar (1 and a half)
07 - 2 tablespoons lemon zest (around 2 big lemons)
08 - 1 large egg
09 - 1 cup unsalted butter, softened
10 - 1 teaspoon vanilla extract

→ Add-Ins and Coating

11 - 1/2 to 3/4 cup chunky sugar (like sanding or turbinado)
12 - 1 cup shredded coconut

# Instructions:

01 - Turn your oven to 350°F to heat up. Set up 2 baking trays with parchment.
02 - Toss together salt, baking powder, soda, and flour in a medium bowl. Mix everything well.
03 - With a stand mixer and the paddle, whip butter and sugar on medium for 4 minutes until it's fluffy and airy.
04 - On a low setting, blend in egg, fresh lemon juice, vanilla, zest, and coconut. Scrape the sides as needed.
05 - Add dry mix to the wet and keep it on low until just mixed. Scoop 2 tablespoons of dough, shape into balls, and roll them in sugar. Lay them 2 inches apart on the trays.
06 - Cook for 14 to 18 minutes till they brown slightly on the edges. Cool on the tray for 5 minutes, then move to a rack.

# Notes:

01 - For the best results, make sure the butter isn't cold.
02 - Rolling the dough in chunky sugar makes a crisp coating.
03 - Fresh lemon zest really amps up the flavor, don't skip it.