- 100 g sugar
- 1 egg
- 15 g soft butter
- Zest from 1 lemon
- 95 g Sweet Nature Wheat Flour T405
- 40 g shredded coconut
- 1 tsp. baking powder
Preheat oven (150° C convection). Line two baking sheets with parchment paper.
Cream together the butter, sugar and lemon zest. Add the egg and mix until smooth. Mix together the flour, shredded coconut and baking powder. Gradually combine with the wet ingredients. Cover the dough and refrigerate for at least 1 hour.
Roll the chilled dough into balls approx. 2cm in size, and roll in powdered sugar. Place cookie dough balls on the baking sheets, leaving a 2cm gap between each cookie. Bake the trays one after another for ca. 15-18 minutes, or until the edges are slightly crispy.
Leave cookies to cool briefly on the baking sheets, before transferring them to a wire rack to cool completely.