Lemon Coconut Bites
3/4 cup sugar
zest from 2 lemons
2 1/2 cups flour
1/2 tsp. salt
1 cup butter, cut into chunks
1 tsp. vanilla
3 tablespoons cream cheese
2 tablespoons lemon juice, possibly more
2 cups powdered sugar
1 cup shredded coconut
Preheat oven to 350 degrees.
In a bowl of a food processor fitted with a metal blade, add the sugar and zest from 1 lemon. Process until well combined. Add the flour and salt; pulse to combine. With motor running add the butter and process until crumbly. Add the cream cheese and vanilla and process until in forms a dough. Using a small ice cream scoop. Scoop out about 36 dough balls. Roll in hand to smooth out ball. Place on parchment lined baking sheet 1 inch apart. Slightly press down each of the cookies. Bake for about 14-16 minutes or until edges just begin to turn brown. Remove from oven and allow to cool completely. Meanwhile make the icing. In a small bowl whisk together the powdered sugar, and lemon zest from remaining lemon, and lemon juice. Whisk until thick like a thick glue and well combined. Dip each cookie in the icing and then into the shredded coconut. Place back on baking sheets and allow the icing to set up
