Lemon and coconut cookies by Amy Meegan

Line two bakes tray with grease proof paper. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
In a large bowl, cream together the butter, sugar and lemon zest until light and fluffy.
Beat in the lemon zest and egg.
Mix in the flour and coconut until combined.
Roll the dough into 11-12 balls, place on the bake trays and bake in the preheated over for 10-12 minutes.
Allow to cool slightly and harden before transferring to a wire rack to cool completely.

Per serving: 128kcals, 5.3g fat (3.5g saturated), 18.6g carbs, 8.7g sugars, 1.9g protein, 0.7g fibre, 0.033g sodium

By AMY MEGAN