Easy Lemon Drop Cookies

2 cups all purpose flour (260 grams)
1/2 cup + 1 1/2 tablespoons granulated sugar (120 grams)
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt*
zest of 1 lemon
2 large eggs (room temperature)
1/2 cup butter (soft)* (105 grams)
1 tablespoon fresh lemon juice
1/4-1/3 cup shredded or flaked unsweetened (desiccated) coconut (I used 1/4 cup) (25-33 grams)

Pre-heat oven to 350F (180C). Line two cookie sheets with parchment paper.
In the mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and zest.
Add the eggs, butter and lemon juice, beat to combine (do not over beat). Fold in the shredded coconut (or any extra such as nuts, raisins or chocolate chips) if using.
Drop by spoonfuls and sprinkle with more coconut or pearl sugar if desired. Bake for approximately 15-18 minutes or until golden (lightly browned around the edges) let cool on cookie sheet then move to a wire rack. Dust with powdered sugar before serving if desired. Enjoy!

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