Ingredients

1 cup- unsalted butter (room temperature)
1 ¼ cups - sugar
¾ cup brown sugar (light brown packed)
2 - Large eggs
3 drops- lemon oil
6 drops- lime oil
3 drops- orange oil
2 tablespoons- candied orange peel
2 tablespoons- candied lemon peel
4 tablespoons -crushed pineapple (drain)
1-tablespoons lemon zest
2-tablespoon- lime zest
1-tablespoon -3 1/2 cups -flour
1-teaspoon baking powder
¼ teaspoon salt
2-cup powder sugar
1-teaspoon vanilla extract
2 - 3 tablespoons coconut milk
2 cup toasted coconut

Instructions

Cream together butter, sugars eggs one at a time cream slow. Add oils, peels, pineapple and zests mix well but only 2-3 minutes. Sifted together flour, baking powder and salt then add to creamed mixture. Pre heat oven to 350 Scoop ( 1 oz ice cream scooper) cookie mixtures onto a cookie sheet, which need to be cover with parchment paper Bake for 12- 15 minutes Icing- Place powder sugar into a bowl stir in the extract and milk beat unto it smooth. Toast coconut, cool cookies iced with icing then add coconut.

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