When before Easter I planned what to cook, I realised that the holidays should last at least a week. I couldn't do everything and we would not be able to eat it all. I don't even like to think about wasting food. Therefore, some of my ideas would have to wait their turn.

One such idea was light lemon cookies with a hint of coconut for the spring. I found the recipe on www.candycompany.pl. The cookies are bright, crispy on top and fluffy inside. Apparently, you can store them in a hermetically sealed box, but we didn't have time to check this, because the cookies disappeared too fast.

Ingredients:
130g of flour
1 teaspoon of baking powder
90g of butter
a pinch of salt
100g of sugar
lemon peel grated from one lemon
1 egg
1 teaspoon of lemon essence
1 teaspoon of lemon juice
40g of desiccated coconut
caster sugar

Mix the flour with the salt and baking powder. Blend the butter in a second bowl. Add the sugar and lemon peel and mix it in. Add the egg, lemon essence, lemon juice and mix them in. Add the flour and stir until the ingredients bind. Leave the dough in the fridge for an hour. Heat the oven up to 150C. Cover a baking sheet with baking paper. Make little balls from the mixture, around the size of walnuts and sprinkle with the caster sugar. Put them on a baking sheet. Keep the cookies separate (around 2.5 cm apart). Bake for 20 minutes.

Enjoy your meal!