Lemon Coconut Cookies

Lemons, and coconut. I seem to get on kicks, and I am definitely on a coconut kick these days. The cable is gone, our computer is on the fritz, my husband is out of town and I am home with two sick boys. I am not all that crazy about using artificial sweeteners these days, after some articles I read on health issues related to them. However, like everything, moderation is key. Especially since the bulk of these cookies are going to my Uncle, who is diabetic and currently in the hospital. Everyone needs something sweet sometimes, and I am hoping these cheer him up. I think, that the next time I make these I will omit the Splenda and use a little sugar, or more honey. I'll let you know how those turn out.

As it stands, each cookie is 1 Weight Watcher Point, if you make this recipe into 24 cookies.

I should note that my husband, and kids did not like these cookies. I was pretty surprised, as I loved them. I don't think they were sweet enough for them. I love these types of cookies with a cup of tea, so it definitely suits my personal taste. Oh well - sometimes you can't please everyone! More cookies for me!

Ingredients

1 1/4 cup all-purpose flour
1/4 cup unsweetened coconut
1/4 cup sweetened coconut
1/4 cup granulated Splenda.
1 teaspoon of honey
The zest of 2 lemons
1/4 tsp of salt
1/4 cup of cold unsalted butter
The juice of 2 fresh lemons

In a mixer, mix flour, coconut, SPLENDA, lemon zest and salt. 

Break butter into pieces and mix until dough comes together. 

Shape into a disk, wrap in plastic wrap and chill for 4-6 hours.

Preheat oven to 325 degrees and line a baking tray with parchment paper.

On a lightly floured surface, roll dough out to 1/4 inch in thickness and cut out into shapes using small/medium shaped cookie cutters

Bake for 15-18 minutes, just until edges start to turn golden brown.