1/4-1/3cupshredded or flaked unsweetened (desiccated) coconut (I used 1/4 cup)(25-33 grams)
*If using unsalted butter then use 1/4 teaspoon of salt.
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!