1 cup unsalted butter, room temperature
½ cup granulated sugar
1 large egg
1 tablespoon grated lemon zest
1 cup Extra White gold all purpose gluten-free flour
1½ cups coconut flakes
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the butter and sugar. Add the egg and lemon zest.
- Gradually mix in the flour, coconut flakes until a dough forms. Turn out the dough onto a clean surface.
- Use a teaspoon, shape the dough into cookies and flatten them with your fingers. Arrange the cookies on the baking sheets and bake for about 15 minutes, until golden. Transfer the cookies to a wire rack to cool. May be stored in an airtight container at room temperature up to 3 days.