• Add the butter and sugar to a large bowl and beat them together for 2 to 3 minutes until creamy. Scrape the bottom and sides of the bowl down as needed. 1 cup unsalted butter, 2/3 cup powdered sugar
  1 cup unsalted butter, 2/3 cup powdered sugar
• Add the lemon zest, and vanilla extract and mix it into the dough until combined. 1 TBS fresh lemon zest, 1 tsp vanilla extract
  1 tsp vanilla extract
• Add the flour, cornstarch, and salt to the dough and mix it together just until combined. Mix with your hands if needed to mix in the last bits of the flour. 1 3/4 cups all purpose flour, 1/4 cup cornstarch , 1/2 tsp salt
  1 3/4 cups all purpose flour
• Pulse the cornstarch in a food processor to make the pieces smaller. Add the coconut and fold it into the dough until evenly mixed. 1 cup sweetened coconut flakes
• Separate the dough into 2 equal portions.
• Shape each section into a log, about 8inches long. The edges of the log can be round, or squared off.
• Wrap the dough tightly in plastic wrap, and place the logs into the fridge for 2 hours, up to overnight.
• Preheat the oven to 350 Fahrenheit. Line two baking sheets with parchment paper.
• Remove one log at a time and cut the dough into slices about 3/8 to 1/2 inch thick.
• Place the cookies onto the prepared baking sheet, at least 2 inches apart.
• Bake the cookies for 10 to 13 minutes, or until the bottoms are lightly browned, and the tops are no longer shiny.
• Remove the cookies from the oven, and let them cool on the cookie sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.

For the Lemon Glaze:

• Whisk the powdered sugar, lemon juice, and milk together in a small bowl. 1 cup powdered sugar, 1 TBS fresh squeezed lemon juice, 1 TBS milk
• Drizzle the icing on top, or spoon it on top of the cookies.
• Garnish the cookies with shredded coconut, or lemon zest if desired. shredded coconut, lemon zest
• Let the cookies set until the icing is set, about 2 hours.