1 c. butter
1/2 c. unsifted 4x sugar
1 tsp. grated lemon rind
2 c. sifted flour
1 tbsp. fresh lemon juice
1 c. flaked coconut

Place butter, powdered sugar and lemon rind in mixing bowl and beat well. Beat in 1 cup flour, stir in lemon juice then beat in remaining cup of flour. Stir in coconut. Shape in balls 1 inch in diameter and place fairly close on a cookie sheet. Bake at 325 degrees until light brown on bottom and slightly brown on top. Remove and cool then top with lemon glaze. 1 tbsp. fresh lemon juice 2 tsp. hot water Few drops yellow food color

Mix and brush over top of cookies.