Combine butter, coconut, 1 cup flour, and 1/4 cup sugar until it resembles coarse meal. A food blender will greatly simplify this process.
Press the meal into a, well buttered, 8x8x2-inch baking pan. Press in firmly, leaving the base too loose will allow the topping to seep down rather than staying on top.
Bake the base at 350 degrees for 15-minutes or until just golden brown around the edges.
Whip together 1/4 cup sugar, salt and eggs until light and fluffy, then add the lemon juice and lemon zest and mix to combine.
Pour the topping over the cooled base and bake at 350 degrees for 25 minutes or until the top is golden and the center just jiggles when the pan is shaken.
Allow to cool. When completely cooled, slice the cookies into 1x1-inch squares. If the cookies are sufficiently cooled, the entire 8-inch square can be removed and the slicing can be done on a cutting board, simplifying the task.
Store the cookies in a lightly covered container, sealing in a tight container will make the cookies soft and sticky.
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