LEMON & COCONUT COOKIES

PREP + COOK TIME 35 MINUTES (+ REFRIGERATION & COOLING) MAKES 22

Following the Basic Cookie Dough (recipe on page 51), omit vanilla extract and replace with 2 teaspoons finely grated lemon zest. Stir ½ cup (40g) desiccated coconut into the dough. Cover; refrigerate for 1 hour. Roll and bake dough according to recipe. Cool on tray. Sift ¾ cup

(120g) gluten-free icing sugar into a small bowl; stir in 1 tablespoon lemon juice until smooth, adding more if required to achieve desired consistency. Drizzle icing over cookies; place on a wire rack for icing to set.