Lemon-Coconut Cookies

Ingredients

• 1 teaspoon baking soda 
• 1 cup firmly brown sugar light packed
• 1 cup butter softened
• 1 cup coconut or toasted
• 2 large eggs 
• 3.5 cups flour all-purpose
• 1 cup granulated sugar 
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 0.5 teaspoon salt 

Equipment

• baking sheet
• oven
• hand mixer
• wax paper

Directions

1. Beat butter and sugars at medium speed with an electric mixer until fluffy.
2. Add eggs, 1 at a time, beating well after each addition.
3. Add grated lemon rind and lemon juice, beating until blended.
4. Combine flour, baking soda, coconut, and salt; gradually add to butter mixture, beating just until blended.
5. Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours.
6. Cut each log into 1/2 inch slices (about 28 slices), and place on lightly greased baking sheets.
7. Bake at 350 for 12 to 14 minutes or until edges are lightly browned.
8. Remove to wire racks to cool. Store cookies in an airtight container, or freeze, if desired.