Preheat your oven to 350 degrees.
2 cups Unsweetened coconut
1 can Sweetened condensed milk
1 tsp. Vanilla
Grated zest of 1 lg. lemon
Juice of 1/2 lemon
2 packets True Lemon
Drop, in tablespoon-sized lumps, onto a parchment-lined baking sheet. Sprinkle with extra coconut. Bake for 12 minutes or until they start to brown.
Remove cookies to a rack immediately after baking.
For the finishing touch, and a note of bitter chocolate, I coated the underside of each cookie then drizzled the tops. For this you will need both chocolate chips and unsweetened baker's chocolate or you can substitute a bitter chocolate bar in the range of 70% cacao.
Combine 1.5 oz. each (I measured the chocolate by weight. To measure by volume 1.5 oz. is about 3 Tbsp.) of the chocolate chips and the unsweetened chocolate in a small, flat-bottomed bowl. Microwave at short intervals (30 sec.) stirring between until the chocolate is melted.
Place a sheet of wax paper on a cookie sheet. Dip the underside of each cookie in the melted chocolate. You only want a thin layer so if your chocolate is thick use an icing spatula to sweep away excess. Place the dipped cookie on the wax paper.
Melt .5 oz. of each chocolate and place in a plastic bag. Snip the point off the corner of the bag to create a tiny hole. Gently squeeze the bag to create a thin stream of chocolate as you travel to and fro over the cookies. Refrigerate to harden the chocolate.
These were a hit and immediately deemed "blog worthy" by my tasters. Enjoy!