Lemon Coconut Heaven Cookies Irresistible Treats

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- 1 cup shredded coconut (unsweetened) - 1/2 cup all-purpose flour - 1/4 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1 egg - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - 1 cup powdered sugar (for icing) - 1-2 tablespoons lemon juice (for icing) When I make Lemon Coconut Heaven Cookies, I carefully select fresh ingredients. The coconut must be unsweetened. This choice keeps the cookies from being too sweet. I use all-purpose flour for the right texture. Baking powder helps them rise just right. Salt is a small but key ingredient. It enhances all the flavors. I use unsalted butter for a creamy base. Granulated sugar provides sweetness and helps the cookies spread. The egg binds the dough and creates a soft cookie. Fresh lemon juice and zest add bright flavor. The vanilla extract rounds out the taste, making each bite irresistible. If you want to change things up, consider these options. Instead of shredded coconut, try finely chopped nuts for crunch. For a gluten-free version, use almond flour or coconut flour. Both will work but change the texture a bit. Choosing fresh lemons is important for the best taste. Look for lemons that are firm and heavy for their size. This means they have more juice. For coconut, use the unsweetened kind from a bag. Look for large shreds for better texture. Avoid stale coconut, as it can ruin the cookies. First, gather your dry ingredients. In a small bowl, mix together: - 1 cup shredded coconut (unsweetened) - 1/2 cup all-purpose flour - 1/4 teaspoon baking powder - 1/4 teaspoon salt Whisk these together until they are well combined. This step creates a solid base for your cookies. Next, cream the butter and sugar. In a large mixing bowl, take: - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar Beat these together until they look light and fluffy, which takes about 3-4 minutes. This is where your cookies start to gain that rich, sweet flavor. Now, add the egg, lemon zest, fresh lemon juice, and vanilla extract. Mix until everything is well blended. Then, slowly add the dry coconut mixture to the wet mix. Stir until just combined. You want the dough to be slightly sticky, which helps keep the cookies moist. Now it's time to shape the cookies. With wet hands, scoop out tablespoon-sized portions of the dough. Roll them into balls. Place the balls on a prepared baking sheet, making sure they are spaced about 2 inches apart. This space is key for even baking. Next, slightly flatten each ball with your palm. Bake them in the oven at 350°F (175°C) for about 10-12 minutes. Look for the edges to turn a light golden hue. While the cookies bake, you can prepare the lemon icing. In a bowl, combine: - 1 cup powdered sugar (for icing) - 1-2 tablespoons lemon juice (for icing) Mix until the icing is smooth and drizzly. If it’s too thick, add more lemon juice. If it’s too runny, add more powdered sugar. Once the cookies are out of the oven and have cooled for five minutes, drizzle the icing on top of each cookie. This adds a sweet and tangy layer that makes these cookies truly heavenly. To make Lemon Coconut Heaven Cookies truly special, measure your ingredients carefully. Use dry measuring cups for flour and coconut. Fill the cup, then level it off with a knife. This keeps your cookies from becoming too dry or crumbly. Next, avoid overmixing the dough. When you combine the wet and dry ingredients, mix just until you see no flour. This helps keep the cookies soft and chewy. Overmixing can lead to tough cookies, which we definitely don’t want! These cookies pair perfectly with tea or coffee. The bright lemon flavor shines through alongside a warm drink. Serve them at a gathering or as a sweet afternoon treat. For a touch of flair, consider garnishing. A sprinkle of shredded coconut on top adds a nice visual. You can also place thin lemon slices on the serving plate for a pop of color. One common mistake is overbaking. Keep an eye on the cookies as they bake. They should be lightly golden around the edges but still soft in the center. If you leave them too long, they will become hard. Another mistake is not using fresh ingredients. Always choose fresh lemons for zest and juice. The flavor of fresh ingredients makes all the difference in your cookies. For the best results, use unsweetened coconut for a rich, authentic taste. {{image_2}} You can boost the taste of Lemon Coconut Heaven Cookies in fun ways. Adding chocolate chips brings a rich twist. I suggest using semi-sweet or dark chocolate chips for a balance of flavors. Just fold them into the dough before baking. Incorporating nuts can add a great crunch. Chopped almonds or macadamia nuts work well here. Mix about 1/2 cup of nuts into the dough. This adds texture and depth to each bite. Switching up the shape can make baking even more exciting. You can shape these cookies as drop cookies. Just scoop the dough and bake as usual. For cut-out cookies, chill the dough first. Then roll it out and use cookie cutters for fun shapes. This makes them great for any occasion. Kids love the fun shapes, and it adds a personal touch. If you want a vegan version, swap the egg for flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This mixture works well to bind the dough. For low-sugar alternatives, try using a sugar substitute. Options like stevia or monk fruit sweetener can keep the sweetness without the calories. Just adjust the amounts based on the product you choose. Experiment with these variations to find your favorite twist on the Lemon Coconut Heaven Cookies. Check out the Full Recipe for more details! To keep your Lemon Coconut Heaven Cookies fresh, store them at room temperature. Place them in an airtight container. This prevents them from drying out. You can also layer parchment paper between the cookies. If you want to keep them longer, freeze them. Wrap each cookie in plastic wrap and then place them in a freezer bag. They stay fresh for up to three months in the freezer. Lemon Coconut Heaven Cookies last about one week at room temperature. If stored properly in the freezer, they can last up to three months. Check for signs of spoilage before eating. Look for any off smells or visible mold. If the cookies feel hard or stale, it's time to toss them. To reheat your cookies, use the oven for the best results. Preheat it to 300°F (150°C). Place the cookies on a baking sheet for about 5-10 minutes. This warms them up without making them dry. You can also use a microwave, but be careful. Heat them for just a few seconds to keep them soft. Enjoy them warm, and they will taste as good as when you first baked them. Yes, you can make these cookies ahead of time. Prepare the dough and chill it in the fridge for up to 24 hours. This helps the flavors blend and keeps the cookies from spreading too much when you bake them. When you’re ready, scoop and bake as usual. You can also bake the cookies and store them in an airtight container for up to a week. If your cookies spread too much while baking, try these tips: - Chill the dough: Put the dough in the fridge for about 30 minutes before baking. - Use less butter: Reduce the butter slightly to help them hold shape. - Add more flour: Mix in a bit more flour to firm up the dough. These steps can help you achieve firmer cookies that maintain their shape. To enhance the lemon flavor in your cookies, consider these ideas: - Use more zest: Add extra lemon zest for a stronger taste. - Increase lemon juice: Add a bit more lemon juice in the dough. - Use lemon extract: A few drops of lemon extract can boost the citrus flavor. Experiment with these options to find your perfect lemony balance. This blog post covered how to make Lemon Coconut Heaven Cookies. We explored ingredients, step-by-step instructions, and helpful tips. Knowing the right dough prep and icing techniques is key. Remember to avoid common mistakes and try variations for more fun. These cookies are tasty treats for any occasion. Enjoy making them fresh, and share them with friends or family! Happy baking!

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Welcome to the delightful world of Lemon Coconut Heaven Cookies! These irresistible treats burst with zesty lemon and sweet coconut flavors. I’ll share simple steps to create cookies that are soft, chewy, and perfect for any occasion. Whether you’re a baking novice or a seasoned pro, you’ll find tips, tricks, and variations to make these cookies uniquely yours. Let’s dive in and create your new favorite dessert!

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Ingredients

Complete List of Ingredients

– 1 cup shredded coconut (unsweetened)

– 1/2 cup all-purpose flour

– 1/4 teaspoon baking powder

– 1/4 teaspoon salt

– 1/2 cup unsalted butter, softened

– 1/2 cup granulated sugar

– 1 egg

– Zest of 1 lemon

– 2 tablespoons fresh lemon juice

– 1 teaspoon vanilla extract

– 1 cup powdered sugar (for icing)

– 1-2 tablespoons lemon juice (for icing)

When I make Lemon Coconut Heaven Cookies, I carefully select fresh ingredients. The coconut must be unsweetened. This choice keeps the cookies from being too sweet. I use all-purpose flour for the right texture. Baking powder helps them rise just right. Salt is a small but key ingredient. It enhances all the flavors.

I use unsalted butter for a creamy base. Granulated sugar provides sweetness and helps the cookies spread. The egg binds the dough and creates a soft cookie. Fresh lemon juice and zest add bright flavor. The vanilla extract rounds out the taste, making each bite irresistible.

Ingredient Substitutions

If you want to change things up, consider these options. Instead of shredded coconut, try finely chopped nuts for crunch. For a gluten-free version, use almond flour or coconut flour. Both will work but change the texture a bit.

Freshness Tips

Choosing fresh lemons is important for the best taste. Look for lemons that are firm and heavy for their size. This means they have more juice. For coconut, use the unsweetened kind from a bag. Look for large shreds for better texture. Avoid stale coconut, as it can ruin the cookies.

Step-by-Step Instructions

Preparing the Dough

First, gather your dry ingredients. In a small bowl, mix together:

– 1 cup shredded coconut (unsweetened)

– 1/2 cup all-purpose flour

– 1/4 teaspoon baking powder

– 1/4 teaspoon salt

Whisk these together until they are well combined. This step creates a solid base for your cookies.

Next, cream the butter and sugar. In a large mixing bowl, take:

– 1/2 cup unsalted butter, softened

– 1/2 cup granulated sugar

Beat these together until they look light and fluffy, which takes about 3-4 minutes. This is where your cookies start to gain that rich, sweet flavor.

Now, add the egg, lemon zest, fresh lemon juice, and vanilla extract. Mix until everything is well blended.

Then, slowly add the dry coconut mixture to the wet mix. Stir until just combined. You want the dough to be slightly sticky, which helps keep the cookies moist.

Shaping and Baking

Now it’s time to shape the cookies. With wet hands, scoop out tablespoon-sized portions of the dough. Roll them into balls.

Place the balls on a prepared baking sheet, making sure they are spaced about 2 inches apart. This space is key for even baking.

Next, slightly flatten each ball with your palm. Bake them in the oven at 350°F (175°C) for about 10-12 minutes. Look for the edges to turn a light golden hue.

Icing Preparation

While the cookies bake, you can prepare the lemon icing. In a bowl, combine:

– 1 cup powdered sugar (for icing)

– 1-2 tablespoons lemon juice (for icing)

Mix until the icing is smooth and drizzly. If it’s too thick, add more lemon juice. If it’s too runny, add more powdered sugar.

Once the cookies are out of the oven and have cooled for five minutes, drizzle the icing on top of each cookie.

This adds a sweet and tangy layer that makes these cookies truly heavenly.

Tips & Tricks

Perfecting Texture and Taste

To make Lemon Coconut Heaven Cookies truly special, measure your ingredients carefully. Use dry measuring cups for flour and coconut. Fill the cup, then level it off with a knife. This keeps your cookies from becoming too dry or crumbly.

Next, avoid overmixing the dough. When you combine the wet and dry ingredients, mix just until you see no flour. This helps keep the cookies soft and chewy. Overmixing can lead to tough cookies, which we definitely don’t want!

Serving Suggestions

These cookies pair perfectly with tea or coffee. The bright lemon flavor shines through alongside a warm drink. Serve them at a gathering or as a sweet afternoon treat.

For a touch of flair, consider garnishing. A sprinkle of shredded coconut on top adds a nice visual. You can also place thin lemon slices on the serving plate for a pop of color.

Common Mistakes to Avoid

One common mistake is overbaking. Keep an eye on the cookies as they bake. They should be lightly golden around the edges but still soft in the center. If you leave them too long, they will become hard.

Another mistake is not using fresh ingredients. Always choose fresh lemons for zest and juice. The flavor of fresh ingredients makes all the difference in your cookies. For the best results, use unsweetened coconut for a rich, authentic taste.

Variations

Flavor Enhancements

You can boost the taste of Lemon Coconut Heaven Cookies in fun ways. Adding chocolate chips brings a rich twist. I suggest using semi-sweet or dark chocolate chips for a balance of flavors. Just fold them into the dough before baking.

Incorporating nuts can add a great crunch. Chopped almonds or macadamia nuts work well here. Mix about 1/2 cup of nuts into the dough. This adds texture and depth to each bite.

Alternative Cookie Shapes

Switching up the shape can make baking even more exciting. You can shape these cookies as drop cookies. Just scoop the dough and bake as usual. For cut-out cookies, chill the dough first. Then roll it out and use cookie cutters for fun shapes.

This makes them great for any occasion. Kids love the fun shapes, and it adds a personal touch.

Dietary Adjustments

If you want a vegan version, swap the egg for flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This mixture works well to bind the dough.

For low-sugar alternatives, try using a sugar substitute. Options like stevia or monk fruit sweetener can keep the sweetness without the calories. Just adjust the amounts based on the product you choose.

Experiment with these variations to find your favorite twist on the Lemon Coconut Heaven Cookies. Check out the Full Recipe for more details!

Storage Info

How to Store Cookies

To keep your Lemon Coconut Heaven Cookies fresh, store them at room temperature. Place them in an airtight container. This prevents them from drying out. You can also layer parchment paper between the cookies. If you want to keep them longer, freeze them. Wrap each cookie in plastic wrap and then place them in a freezer bag. They stay fresh for up to three months in the freezer.

Shelf Life

Lemon Coconut Heaven Cookies last about one week at room temperature. If stored properly in the freezer, they can last up to three months. Check for signs of spoilage before eating. Look for any off smells or visible mold. If the cookies feel hard or stale, it’s time to toss them.

Reheating Instructions

To reheat your cookies, use the oven for the best results. Preheat it to 300°F (150°C). Place the cookies on a baking sheet for about 5-10 minutes. This warms them up without making them dry. You can also use a microwave, but be careful. Heat them for just a few seconds to keep them soft. Enjoy them warm, and they will taste as good as when you first baked them.

FAQs

Can I make Lemon Coconut Heaven Cookies ahead of time?

Yes, you can make these cookies ahead of time. Prepare the dough and chill it in the fridge for up to 24 hours. This helps the flavors blend and keeps the cookies from spreading too much when you bake them. When you’re ready, scoop and bake as usual. You can also bake the cookies and store them in an airtight container for up to a week.

What can I do if my cookies spread too much?

If your cookies spread too much while baking, try these tips:

– Chill the dough: Put the dough in the fridge for about 30 minutes before baking.

– Use less butter: Reduce the butter slightly to help them hold shape.

– Add more flour: Mix in a bit more flour to firm up the dough.

These steps can help you achieve firmer cookies that maintain their shape.

How do I add more lemon flavor?

To enhance the lemon flavor in your cookies, consider these ideas:

– Use more zest: Add extra lemon zest for a stronger taste.

– Increase lemon juice: Add a bit more lemon juice in the dough.

– Use lemon extract: A few drops of lemon extract can boost the citrus flavor.

Experiment with these options to find your perfect lemony balance.

This blog post covered how to make Lemon Coconut Heaven Cookies. We explored ingredients, step-by-step instructions, and helpful tips. Knowing the right dough prep and icing techniques is key. Remember to avoid common mistakes and try variations for more fun.

These cookies are tasty treats for any occasion. Enjoy making them fresh, and share them with friends or family! Happy baking!

- 1 cup shredded coconut (unsweetened) - 1/2 cup all-purpose flour - 1/4 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1 egg - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - 1 cup powdered sugar (for icing) - 1-2 tablespoons lemon juice (for icing) When I make Lemon Coconut Heaven Cookies, I carefully select fresh ingredients. The coconut must be unsweetened. This choice keeps the cookies from being too sweet. I use all-purpose flour for the right texture. Baking powder helps them rise just right. Salt is a small but key ingredient. It enhances all the flavors. I use unsalted butter for a creamy base. Granulated sugar provides sweetness and helps the cookies spread. The egg binds the dough and creates a soft cookie. Fresh lemon juice and zest add bright flavor. The vanilla extract rounds out the taste, making each bite irresistible. If you want to change things up, consider these options. Instead of shredded coconut, try finely chopped nuts for crunch. For a gluten-free version, use almond flour or coconut flour. Both will work but change the texture a bit. Choosing fresh lemons is important for the best taste. Look for lemons that are firm and heavy for their size. This means they have more juice. For coconut, use the unsweetened kind from a bag. Look for large shreds for better texture. Avoid stale coconut, as it can ruin the cookies. First, gather your dry ingredients. In a small bowl, mix together: - 1 cup shredded coconut (unsweetened) - 1/2 cup all-purpose flour - 1/4 teaspoon baking powder - 1/4 teaspoon salt Whisk these together until they are well combined. This step creates a solid base for your cookies. Next, cream the butter and sugar. In a large mixing bowl, take: - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar Beat these together until they look light and fluffy, which takes about 3-4 minutes. This is where your cookies start to gain that rich, sweet flavor. Now, add the egg, lemon zest, fresh lemon juice, and vanilla extract. Mix until everything is well blended. Then, slowly add the dry coconut mixture to the wet mix. Stir until just combined. You want the dough to be slightly sticky, which helps keep the cookies moist. Now it's time to shape the cookies. With wet hands, scoop out tablespoon-sized portions of the dough. Roll them into balls. Place the balls on a prepared baking sheet, making sure they are spaced about 2 inches apart. This space is key for even baking. Next, slightly flatten each ball with your palm. Bake them in the oven at 350°F (175°C) for about 10-12 minutes. Look for the edges to turn a light golden hue. While the cookies bake, you can prepare the lemon icing. In a bowl, combine: - 1 cup powdered sugar (for icing) - 1-2 tablespoons lemon juice (for icing) Mix until the icing is smooth and drizzly. If it’s too thick, add more lemon juice. If it’s too runny, add more powdered sugar. Once the cookies are out of the oven and have cooled for five minutes, drizzle the icing on top of each cookie. This adds a sweet and tangy layer that makes these cookies truly heavenly. To make Lemon Coconut Heaven Cookies truly special, measure your ingredients carefully. Use dry measuring cups for flour and coconut. Fill the cup, then level it off with a knife. This keeps your cookies from becoming too dry or crumbly. Next, avoid overmixing the dough. When you combine the wet and dry ingredients, mix just until you see no flour. This helps keep the cookies soft and chewy. Overmixing can lead to tough cookies, which we definitely don’t want! These cookies pair perfectly with tea or coffee. The bright lemon flavor shines through alongside a warm drink. Serve them at a gathering or as a sweet afternoon treat. For a touch of flair, consider garnishing. A sprinkle of shredded coconut on top adds a nice visual. You can also place thin lemon slices on the serving plate for a pop of color. One common mistake is overbaking. Keep an eye on the cookies as they bake. They should be lightly golden around the edges but still soft in the center. If you leave them too long, they will become hard. Another mistake is not using fresh ingredients. Always choose fresh lemons for zest and juice. The flavor of fresh ingredients makes all the difference in your cookies. For the best results, use unsweetened coconut for a rich, authentic taste. {{image_2}} You can boost the taste of Lemon Coconut Heaven Cookies in fun ways. Adding chocolate chips brings a rich twist. I suggest using semi-sweet or dark chocolate chips for a balance of flavors. Just fold them into the dough before baking. Incorporating nuts can add a great crunch. Chopped almonds or macadamia nuts work well here. Mix about 1/2 cup of nuts into the dough. This adds texture and depth to each bite. Switching up the shape can make baking even more exciting. You can shape these cookies as drop cookies. Just scoop the dough and bake as usual. For cut-out cookies, chill the dough first. Then roll it out and use cookie cutters for fun shapes. This makes them great for any occasion. Kids love the fun shapes, and it adds a personal touch. If you want a vegan version, swap the egg for flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This mixture works well to bind the dough. For low-sugar alternatives, try using a sugar substitute. Options like stevia or monk fruit sweetener can keep the sweetness without the calories. Just adjust the amounts based on the product you choose. Experiment with these variations to find your favorite twist on the Lemon Coconut Heaven Cookies. Check out the Full Recipe for more details! To keep your Lemon Coconut Heaven Cookies fresh, store them at room temperature. Place them in an airtight container. This prevents them from drying out. You can also layer parchment paper between the cookies. If you want to keep them longer, freeze them. Wrap each cookie in plastic wrap and then place them in a freezer bag. They stay fresh for up to three months in the freezer. Lemon Coconut Heaven Cookies last about one week at room temperature. If stored properly in the freezer, they can last up to three months. Check for signs of spoilage before eating. Look for any off smells or visible mold. If the cookies feel hard or stale, it's time to toss them. To reheat your cookies, use the oven for the best results. Preheat it to 300°F (150°C). Place the cookies on a baking sheet for about 5-10 minutes. This warms them up without making them dry. You can also use a microwave, but be careful. Heat them for just a few seconds to keep them soft. Enjoy them warm, and they will taste as good as when you first baked them. Yes, you can make these cookies ahead of time. Prepare the dough and chill it in the fridge for up to 24 hours. This helps the flavors blend and keeps the cookies from spreading too much when you bake them. When you’re ready, scoop and bake as usual. You can also bake the cookies and store them in an airtight container for up to a week. If your cookies spread too much while baking, try these tips: - Chill the dough: Put the dough in the fridge for about 30 minutes before baking. - Use less butter: Reduce the butter slightly to help them hold shape. - Add more flour: Mix in a bit more flour to firm up the dough. These steps can help you achieve firmer cookies that maintain their shape. To enhance the lemon flavor in your cookies, consider these ideas: - Use more zest: Add extra lemon zest for a stronger taste. - Increase lemon juice: Add a bit more lemon juice in the dough. - Use lemon extract: A few drops of lemon extract can boost the citrus flavor. Experiment with these options to find your perfect lemony balance. This blog post covered how to make Lemon Coconut Heaven Cookies. We explored ingredients, step-by-step instructions, and helpful tips. Knowing the right dough prep and icing techniques is key. Remember to avoid common mistakes and try variations for more fun. These cookies are tasty treats for any occasion. Enjoy making them fresh, and share them with friends or family! Happy baking!

Lemon Coconut Heaven Cookies

Satisfy your sweet tooth with these delightful Lemon Coconut Heaven Cookies! With a perfect blend of zesty lemon and fluffy coconut, these easy-to-make treats are sure to impress. Discover how simple ingredients come together to create irresistible cookies topped with a luscious lemon icing. Ready to bake something delicious? Click to explore the full recipe and elevate your dessert game today!
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Ingredients
  

1 cup shredded coconut (unsweetened)

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 egg

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 cup powdered sugar (for icing)

1-2 tablespoons lemon juice (for icing)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a small bowl, combine the shredded coconut, flour, baking powder, and salt. Whisk together and set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Beat in the egg, lemon zest, fresh lemon juice, and vanilla extract until well combined.

          Gradually add the dry coconut mixture to the wet ingredients, mixing until just combined. The dough should be slightly sticky.

            With wet hands, scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spaced 2 inches apart.

              Slightly flatten each cookie ball with the palm of your hand, and then bake for 10-12 minutes, or until the edges are lightly golden.

                While the cookies are baking, prepare the lemon icing by mixing the powdered sugar with lemon juice until smooth and drizzly. Adjust the consistency with more powder or lemon juice as needed.

                  Once the cookies are baked, remove them from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.

                    Once cooled, drizzle the lemon icing on top of each cookie.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies

                        - Presentation Tips: Arrange the cookies on a decorative plate and sprinkle some extra shredded coconut on top for an added visual appeal. You can also garnish with thin lemon slices for elegance. Enjoy your Lemon Coconut Heaven Cookies!

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