by theUngourmet
1/4 cup softened butter
1/2 cup sugar
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 egg
1 egg white
juice from 1 meyer lemon
1 tsp vanilla
1 tbs lemon zest
2 cups all purpose flour
1 1/2 tbsp poppy seeds
1/2 cup toasted coconut
Preheat oven to 350 degrees. Spread the coconut on a baking sheet and place into the oven to toast. This doesn't take long so be sure to watch it!
With an electric mixer, beat butter until creamy (about 30 seconds or so). Add sugar, baking soda, baking powder and salt. Stir to combine. Add the egg, egg white, lemon juice, vanilla and zest. Stir to combine. Add the flour, poppy seeds and coconut. Hand stir to combine.
Divide the dough in half and shape each into a 8 x 2 inch log. Place onto a lightly greased cookie sheet and bake for 25 minutes or until toothpick inserted comes out clean. Remove from oven and allow to cool for about 10 minutes.
Using a serrated knife cut into 1 inch diagonal slices. Place slices cut side down back onto baking sheet and bake for another 10-12 minutes, turning once, until lightly browned. Allow to cool.
Store in an airtight container.
