TIPS: (suggested, I'll do this next time)
Use sweetened coconut.... toast it too, but watch that oven.. I nearly burnt it.
It needs more sugar too!
for a crispy cookie, I would suggest melting the fat prior to adding to the sugar and egg...
Don't over whip the mixture.
Bake longer - Depending on your 'fickle' oven
and don't do what I did... Used Bread Flour.... - Shame on me - wondering why the texture was off...
Toasted the Coconut - a Must
How to Make Lemon Coconut Snickerdoodles:
2 1/2 c flour
1 1/2 c sugar
3/4 c coconut (Tip: Use Sweetened Coconut)
1 c butter, softened (TIP: melt it first, y'all get a crisper cookie)
1 1/2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 Tbsp lemon juice 1/2 tsp grated lemon rind
Combine all ingredients. Beat at low speed until well mixed, 2 to 4 minutes.
Drop by rounded teaspoonfuls of dough onto ungreased cookie sheets.
Bake at 400 degrees for 7 to 10 minutes or until edges are lightly browned.
So what do I think? - They do taste GOOD,, with a hint of Lemon and coconut adds nice texture...
bottom line! they taste good! I was looking for a crispy cookie, on the outside and sweeter.. I think it needs more sugar...... I will work on perfecting, as this cookie has great flavor.