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1/2 stick butter or margarine, softened
1 cup granulated sugar
2 eggs
1 1/2 tsp. freshly grated lemon peel *(see note)
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup MOUNDS Sweetened Coconut flakes
Powdered Sugar
Heat oven to 300°.
Beat butter, granulated sugar, eggs and lemon peel in larger bowl until well blended. Stir together flour, baking powder, and salt; gradually add to lemon mixture.. Stir in coconut. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet.
Bake 15 to 18 minutes or until edges are set. Immediately remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container in cool, dry place
1 cup granulated sugar
2 eggs
1 1/2 tsp. freshly grated lemon peel *(see note)
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup MOUNDS Sweetened Coconut flakes
Powdered Sugar
Heat oven to 300°.
Beat butter, granulated sugar, eggs and lemon peel in larger bowl until well blended. Stir together flour, baking powder, and salt; gradually add to lemon mixture.. Stir in coconut. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet.
Bake 15 to 18 minutes or until edges are set. Immediately remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container in cool, dry place
