Phenomenal Phoods

Lemon Cookies with Coconut and White Chocolate

Ingredients:

• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup butter, softened to room temperature
• 2 cups self rising flour
• Zest and juice of 1 lemon
• 1/2 cup shredded coconut
• 1/2 cup white chocolate chunks
• 1/2 cup sugar
• Zest of 1 lemon

Instructions:

1. Preheat oven to 350 degrees F and line baking sheets with parchment paper.
2. Use a mixer to beat the butter and sweetened condensed milk together until light and fluffy, about 5 minutes.
3. Add the lemon zest and juice and mix to combine.
4. Mix in the flour on low just until combined.
5. Fold in the coconut and white chocolate.
6. Combine the sugar and lemon zest in a shallow dish.
7. Scoop cookie dough into 1 inch balls and roll in the sugar and lemon zest mixture.
8. Place about 2 inches apart on prepared baking sheets. Bake at 350 degrees F. for 10 minutes.