125g unsalted butter, chopped, at room temperature
¾ cup caster sugar
1 tablespoon finely grated lemon rind
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 cup shredded coconut
1 cup plain flour
1 teaspoon baking powder
Grease and line two large oven trays with baking paper.
Beat butter, sugar, rind and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in juice until just combined. Add coconut and combined sifted flour and powder. Beat on low speed until combined.
Roll 2 level tablespoons of mixture into balls. Place about 8cm apart on prepared oven trays.
Cook in moderately slow oven (160C), swapping trays halfway, for about 20 minutes, or until edges are golden. Remove.
Stand biscuits on trays for 10 minutes before transferring to a wire rack to cool completely.