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SOFT LEMON COCONUT COOKIES 
1 c. (6 oz.) frozen lemonade, thawed (use undiluted)
3/4 c. butter
2 med.-size eggs
3/4 c. granulated sugar
3 c. sifted white flour
1 1/2 tsp. baking soda
2/3 c. flaked coconut, firmly packed

ICING:

2 tbsp. butter
4 to 5 tsp. lemon juice
8 pinches salt
1 1/4 c. confectioners' sugar
2 tsp. cornstarch

To make cookies: Cream together in a medium size bowl, sugar and butter until fluffy. Beat in the egg. Sift the baking soda into the flour. Mix the flour alternately with 1/2 cup of the thawed lemonade.

Place remaining lemonade in a dish with coconut. Let set for about 10 minutes or until coconut absorbs lemonade. Mix coconut into dough. Drop by rounded spoonfuls onto lightly greased cookie sheet, allowing 1 inch space around each.

Bake in a preheated 365 degree oven for 11 to 12 minutes (absolutely no longer). If you want soft, moist cookies, remove cookies promptly to cooling racks. Frost when thoroughly cooled.

After frosting has dried and set wrap individual cookies in plastic wrap and refrigerate overnight. They may also be frozen. Makes 3 dozen cookies, 2 1/2 inches round and 1/2 inch thick.

Frosting: In a small bowl, let butter soften before adding to rest of ingredients in the order given. Stir briskly until desired consistency. Cover with a damp cloth until used.

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