White Chocolate Lemon Cookies with Toasted Coconut

a goodLife {eats} creation

1 c white sugar
1/2 c brown sugar
3/4 c butter, softened
1 egg
1/4 tsp vanilla
juice of 1/2 a lemon
2 1/4 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
zest of 2 lemons
1 c shredded coconut
6 - 1 oz. white baking chocolate squares, coarsely chopped
1/2 c shredded coconut, in a bowl
Preheat oven to 350 degrees F. Spread coconut out on a baking sheet and toast in the oven for 3-5 minutes. Keep an eye on it; it toasts quickly. Set toasted coconut aside. Coarsely chop the white chocolate; set aside.

Beat butter with sugars until thoroughly combined and fluffy, scraping the sides with a spatula as necessary. Beat in the eggs, lemon juice, and vanilla until combined. Combine flour through salt. Stir. Add dry ingredients to butter mixture beating at low speed until just combined, again scrapping the sides as necessary. Stir in the lemon zest, coconut, and white chocolate.

Roll cookies (about 2 Tbs dough per cookie). Dip each formed ball in coconut. Place prepared balls on a parchment paper lined cookie sheet. Bake at 350 degrees F for 10-13 minutes. Let cool 2 minutes on cookie sheet before transferring to a wire cooling rack.