1 3/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. butter, at room temperature
1 c. granulated sugar
1 lg. egg
1 tbsp. lemon juice
1 1/2 tsp. vanilla
2 c. (6 oz.) flaked coconut
3/4 c. (3 oz.) finely chopped toasted nuts, such as macadamias or pecans, or 1/4 c. red sugar crystals

Mix flour, salt and baking soda. Beat butter and sugar in a large bowl with electric mixer until light and fluffy. Beat in egg, lemon juice and vanilla. Gradually beat in flour mixture until well blended. Stir in coconut.

Divide dough in half. If dough is too soft, chill about 30 minutes. Shape each half into a 1 1/2-inch-diameter log. Roll each in nuts or colored sugar. Wrap and freeze or chill about 2 hours until firm enough to slice.

Heat oven to 375 degrees. Lightly grease cookie sheets. Cut dough into 1/4-inch-thick slices. Place 1 1/2 inches apart on prepared cookie sheets. Bake 9-12 minutes until lightly browned. Cool on sheets 1 to 2 minutes; remove to racks to cool completely.

Makes 64.