Ingredients
125g unsalted butter, chopped, at room temperature
¾ cup caster sugar
1 tablespoon finely grated lemon rind
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 cup shredded coconut
1 cup plain flour
1 teaspoon baking powder
Method
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Grease and line two large oven trays with baking paper.
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Beat butter, sugar, rind and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in juice until just combined. Add coconut and combined sifted flour and powder. Beat on low speed until combined.
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Roll 2 level tablespoons of mixture into balls. Place about 8cm apart on prepared oven trays.
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Cook in moderately slow oven (160C), swapping trays halfway, for about 20 minutes, or until edges are golden. Remove.
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Stand biscuits on trays for 10 minutes before transferring to a wire rack to cool completely.
