Lemon Coconut Sugar Cookies

 1 cup cold butter

1 ½ cups granulated sugar

1 egg

1 teaspoon vanilla

finely grated zest from two medium-sized lemons

1 tablespoon fresh lemon juice

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

3 cups flour

1 cup sweetened shredded coconut

 

1/2 cup coarse sugar, Turbinado or raw sugar for rolling

 

Directions:

Preheat oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup. Pour ½ cups Demerara or Turbinado sugar in a shallow bowl. You can use regular granulated sugar if you cannot find Demerara or Turbinado.

 

Place butter in a microwave-safe medium-large bowl and microwave on high power until partially melted, about 45 seconds. Remove from microwave and add the 1 ½ cups sugar. Stir until well blended then add egg, lemon zest, lemon juice, and vanilla. Stir again until the egg is completely incorporated.

Sprinkle baking soda, baking powder, and salt onto wet ingredients and give the batter a stir and then add in the flour, and coconut to the mixture and stir just until all the flour is incorporated. Be sure to check the bottom of the bowl to make sure all flour is mixed in. Scoop up the dough (I use a small cookie scoop) making 2 tablespoon balls and roll them in the Turbinado sugar. Place sugared balls on the prepared baking sheet, spacing approximately 2 inches apart. Bake for 13-15 minutes or until just barely golden at the edges. Do not overbake if you like chewy cookies. Bake a little longer if you want crispy cookies.  Allow cooling on the pan for 2-3 minutes then transfer to a wire rack to cool completely. Store in an airtight container.