These are great tin fillers. Tart, sweet and luscious - all in one delicious mouthful!

Ingredients

• 250 grams butter, softened
• 1½ cups sugar
• grated rind 2 lemons
• 2 eggs
• 1 cup self raising flour
• 1¼ cups flour
• 2 cups desiccated coconut

Method

1. Preheat the oven to 180ºC. Lightly grease 1-2 baking trays or line with baking paper.
2. In a large bowl, beat the butter, sugar and lemon rind together well, until light and creamy. Add the eggs one at a time, beating well after each addition.
3. Sift the flours and add to the creamed mixture with the coconut. Mix gently.
4. Place large teaspoonful lots of the mixture on the prepared trays. Press down with the tines of a floured fork.
5. Bake in the preheated oven for 12-15 minutes until golden brown.
6. Transfer to a cake rack to cool. Once cold store in an airtight container.

Cooks Tips

Keep coconut in the freezer as like other nuts it will go rancid if kept in a warm kitchen cupboard.