1 3/4 c. flour
1/2 tsp. baking soda
1 c. sugar
1 tbsp. lemon juice
1 c. shredded coconut
3/4 tsp. salt
1/2 c. butter
1 egg
2 tsp. vanilla

Mix together. Roll into two 2 inch diameter rolls. Refrigerate 4 hours. Cut 1/4 inch slices. Place on lightly greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Yield approximately 36 cookies.