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- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 teaspoons Mexican vanilla paste or vanilla
- 1/4 teaspoon coconut extract
- 3 1/2 cups all-purpose flour
- 1 cup flaked coconut, toasted
- 1/4 cup finely chopped candied pineapple
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon finely shredded lime peel
- 1 teaspoon finely shredded orange peel
- Lemon Glaze
- Toasted flaked coconut
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs, vanilla paste, and coconut extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 1 cup coconut, candied pineapple, and the citrus peels.
2. Divide dough into thirds. Shape each portion of dough into a 12-inch-long roll. Wrap rolls in plastic wrap or waxed paper and chill for 4 hours or until firm enough to slice.
3. Preheat oven to 350 degrees F. Cut rolls into 1/2-inch-thick-slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 9 to 10 minutes or just until centers are set. Transfer cookies to a wire rack; let cool. Drizzle tops of cookies with Lemon Glaze and sprinkle with additional toasted coconut. Let stand until glaze is set. Makes about 60 cookies.
- Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- 2 cups powdered sugar
- 2 - 4 tablespoons lemon juice
1. In a medium bowl, stir together powdered sugar and enough lemon juice to make an icing of drizzling consistency.