1. Preheat oven to 350°F. 2. Stir together the flour, baking powder and salt in large bowl. 3. Set the bowl aside for now. 4. Cut up the butter into small chunks and put in a medium-sized microwave safe bowl. 5. Microwave for 30 seconds on high. 6. Remove bowl from microwave and stir in sugar until creamy and smooth. 7. Add eggs into mixture one at a time, until fluffy. 8. Add shredded coconut to wet mixture and stir until evenly dispersed. 9. Add vanilla and lemon extract to mixture. 10. Pour in green food dye and mix until the mixture is an even shade of green. 11. Mix wet mixture into the dry mix bowl about a quarter at a time until empty. 12. Knead with your hands about 5 minutes until dough is smooth and roll into ball. 13. Put in bowl and cover with plastic wrap. 14. Refrigerate for 1 hour. 15. Roll dough into small balls of about 2 tablespoons of dough. 16. Take three of the dough balls and gently push together into a shamrock shape. 17. Place on a greased cookie sheet about half an inch apart. 18. Bake for 10-13 minutes. 19. Allow to cool for 5 minutes before eating. ---------------------------------------------------------------------------
Nutrition
Ingredients
