1 1/2 c. butter
1 c. granulated sugar
1 c. brown sugar
2 eggs
2 tbsp. vinegar
1 tsp. vanilla
1 tsp. lemon juice
3 c. sifted all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 (3 1/2 oz.) can coconut

Cream butter and sugar until light and fluffy. Add eggs, vinegar, vanilla and lemon juice. Beat thoroughly. Add sifted dry ingredients and coconut. Beat until blended. Drop from a teaspoon onto ungreased cookie sheets and bake at 375 degrees about 8 to 10 minutes, until delicately browned.