Lemon Coconut Cookies

1 cup soft butter
1 cup brown sugar
1 cup granulated sugar
1 egg + 1 egg yolk
2 teaspoons lemon extract
Zest of 1 lemon
2 ¾ cups all-purpose flour 
1 teaspoon baking soda
1 teaspoon salt
2 cups white chocolate pieces
1 ½ cups flaked coconut

Cream butter and sugars with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs, lemon extract and lemon zest; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Gently stir in white chocolate and coconut. Scoop out approximately 20+ 2” balls of dough. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 12+ min. 
Let set. Share!