1/2 c. low calorie butter
1 tbsp. liquid sweetener
1 egg
1 tbsp. water
1 tbsp. grated lemon rind
1 tbsp. lemon extract
1/2 c. grated fresh coconut
2 c. sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Cream butter. Add sweetener, egg, water, lemon rind, lemon extract and vanilla; beat well. Add coconut, mixing well. Sift flour, baking powder and salt; add to creamed mixture.

Form dough into roll 2 inches in diameter. Wrap in wax paper and chill until firm. Cut into 54 thin slices. Place on lightly greased nonstick cookie sheet and bake at 375 degrees for 10-12 minutes.