1/2 cup (1 stick/4 oz/113g) butter
200 ml (3/4 cup) packed brown sugar
1 small egg
1/2 teaspoon vanilla extract
Zest of 1 large lemon
1 teaspoon fresh lemon juice
200 ml (3/4 cup) all-purpose flour
1/2 teaspoon baking powder
1 1/2 cups coconut flakes
100 ml (about 1/2 cup) chopped almonds (chopped small but not grounded)
Preheat oven to 350°F (180°C).
Beat together butter and brown sugar until creamy. Add egg, mixing well. Then add vanilla extract, lemon zest, and lemon juice; blend well. Add combined flour and baking powder, mixing well. Stir in coconut flakes and chopped almonds. Drop by rounded teaspoonfuls onto cookie sheet lined with baking paper. Bake 10 to 12 minutes or until edges are golden brown. Cool 1 minute on cookie sheet; remove to wire rack to cool completely.
Makes 2 dozen cookies.
Submitted By: Jenue
Date: March 12, 2005