1 1/4 cups white sugar
2 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 cup milk
1 egg, lightly beaten
1 cup milk
1 cup butter
3 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup shredded coconut
In a saucepan, combine sugar, butter, and vanilla extract. Boil until sugar is dissolved.
Stir lemon zest, milk, egg and milk into mixture. Bring mixture to a slow boil, stirring constantly. Boil for 2 minutes and pour into a glass serving bowl. Chill in refrigerator for 2 hours.
Remove foil from dish. Place butter, flour, baking soda and vanilla extract in small bowl. Stir milk mixture into cookie. Cover and refrigerate overnight.
In the morning, slice into 1/2 circular pieces. Place 1/2 inches apart on serving tray. Serve within hours of opening.
⭐ ⭐ ⭐ ⭐ ⭐