Saturday, 11 March 2017
LEMON COCONUT COOKIES
125 grams butter, softened
3/4 cup sugar
finely grated rind small lemon
1/2 cup dessicated coconut
1 1/2 cups self raising flour
extra 1/2 cup dessicated coconut for rolling
lemon curd (optional)*
preheat oven to 190 c. line 2 baking trays with baking paper.
using an electric mixer, cream the butter and sugar.
add the egg and beat till well combined.
add the rind.
stir in the coconut and flour until well combined.
roll dough into walnut sized balls and roll in the extra
place on trays and cook for approx.12 - 15 minutes or until golden on top.
(mine took the 15 minutes). cool on trays before removing to a wire rack.
* if you would like to add lemon curd, cook the biscuits for 10 minutes
or until just starting to brown.
press an indent into the centre of each biscuits and fill the indent
with lemon curd. I use a melon baller to make the indent but a teaspoon will work.
place trays back in oven and cook for another 5 minutes or until golden on top.
cool on trays before removing to a wire rack.