Lemon Coconut Cream Cookies

  • 1 cup butter, oil or margarine 
  • 1 ½ cups sugar 
  • 2 large eggs 
  • ¼ cup water 
  • 1 tsp vanilla extract 
  • 1 tsp lemon extract 
  • 1 ½ tsp baking powder 
  • 1 cup coconut flakes (shredded coconut) 
  • 3 ¼ cups Mehl's Flour Company Gluten-Free Flour
  1. Preheat oven to 350°. 
  2. Mix butter, oil or shortening with sugar until smooth and well mixed. 
  3. Add eggs, vanilla and lemon extract, mix until smooth and creamy. 
  4. Add Mehl's Flour, coconut and baking powder. Mix until entire mixture is  nice and sticky. 
  5. Use a spoon or scoop to make 1 ½ inch balls, drop onto cookie sheet with 2  inches between each ball. 
  6. Bake for 12 to 16 minutes. 
  7. Take out of oven and let cool for five minutes.  Enjoy!

 

Lemon Coconut Cream Cookies

Lemon Coconut Cream Cookies