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1
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
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2
Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally.
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3
Beat in eggs, vanilla paste, and coconut extract until combined.
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4
Beat in as much of the flour as you can with the mixer, using a wooden spoon, stir in any remaining flour.
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5
Stir in the 1 cup coconut, candied pineapple, and the citrus peels.
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6
Divide dough into thirds and shape each portion of dough into a 12-inch-long roll.
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7
Wrap rolls in plastic wrap or waxed paper and chill for 4 hours or until firm enough to slice.
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8
Preheat oven to 350 degrees F.
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9
Cut rolls into 1/2-inch-thick-slices.
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10
Place slices 1 inch apart on an ungreased cookie sheet, bake in the preheated oven for 9 to 10 minutes or just until centers are set.
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11
Transfer cookies to a wire rack; let cool.
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12
Drizzle tops of cookies with Lemon Glaze and sprinkle with additional toasted coconut.
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13
Let stand until glaze is set. Makes about 60 cookies.
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14
LEMON GLAZE:
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15
In a medium bowl, stir together powdered sugar and enough lemon juice to make an icing of drizzling consistency.
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16
STORAGE:
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17
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
