1 3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick of unsalted butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
zest from one lemon
2 Tablespoons lemon juice
1 1/2 cups sweetened coconut flakes (toasted)
4 ounces white chocolate bar, (I use Ghirardelli)

Preheat oven to 350 degrees. On a baking sheet spread out the coconut flakes in a thin layer. Toast for 5-8 minutes. Stirring frequently. Watch carefully so they don't burn. Once they are golden remove from the oven and set aside.

Zest the lemon...

Chop the chocolate...

In a medium bowl sift together flour, baking soda and salt.
In another bowl, cream together butter and sugars. Add egg, vanilla, lemon zest and lemon juice. Mix until incorporated. Add flour mixture and blend. Stir in toasted coconut flakes and white chocolate pieces.

Line baking sheet with parchment paper. Drop cookie dough onto baking sheet. I use a Pampered Chef medium scoop, approximately 2 tablespoons per cookie.

Bake for 10-12 minutes. Do not over bake. You want them to be soft in the middle and just firm enough to hold their shape when transferring to a cooling rack.

Allow to cool on a cooling rack for 10 minutes.