Yields 40 cookies (serving size: 1 cookie)
Cost per Serving:
1. Toast coconut in a small, dry skillet over medium heat, stirring, until light golden, about 8 minutes. Transfer to a plate and let cool.
2. Whisk together flour, baking powder and salt. In another bowl, using an electric mixer on medium-high, beat butter, sugar and zest until light, about 3 minutes. Beat in vanilla and coconut. Stir in flour mixture a little at a time. Divide dough and roll into two 7-inch-long logs. Wrap in plastic; chill for 3 hours.
3. Preheat oven to 350ºF. Line 2 baking sheets with parchment. Slice each log into 20 1/4-inch-thick pieces. Place on sheets; bake until edges turn golden, about 15 minutes, rotating pans halfway through. Let cool on sheets on wire racks for 5 minutes. Transfer to wire racks to cool.