1 cup butter, softened
1 3/4 cups powdered sugar
1 cup packed light brown sugar
2 eggs, lightly beaten
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups coconut
1 cup all-purpose flour
6 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
In a medium mixing bowl, cream together the butter, brown sugar, light brown sugar and eggs until smooth. Stir in the lemon juice, lemon juice and vanilla until well blended. Mix in the flour, baking powder, baking soda and coconut.
Divide the batter evenly among the paper liners. Spoon 1/2 cup of the batter into the prepared muffin cups. Place the remaining batter in the bottom of the prepared muffin pan. Press the bottom crust into the bottom of each cup.
Bake for 10 to 12 minutes in the preheated oven. Remove from pan and let cool.