Coconut Drop cookies

Name: Coconut Drop cookies
Yield: 6 dozen, two inches in diameter
Cuisine: null
Ingredients: 1/2 cup butter, (1/4 pound); 1 cup sugar, (1/2 pound); 3 cup flour, (3/4 pound); 2 2/3 tablespoon baking powder, (1 ounce); 1/4 teaspoon salt; 2 eggs, slightly beaten; 1 teaspoon lemon juice; 1 cup evaporated milk; 1 1/4 quart shredded coconut, (10 ounces)

Yield: 6 dozen, two inches in diameter

Ingredients

1/2 cup butter, (1/4 pound)
1 cup sugar, (1/2 pound)
3 cup flour, (3/4 pound)
2 2/3 tablespoon baking powder, (1 ounce)
1/4 teaspoon salt
2 eggs, slightly beaten
1 teaspoon lemon juice
1 cup evaporated milk
1 1/4 quart shredded coconut, (10 ounces)

Directions

Cream butter thoroughly.
Add sugar and com untie creaming until light and fluffy.
Sift flour, then measure.
Resift with baking powder and salt.
Combine eggs, lemon juice mid milk and add alternately with the dry ingredients to the creamed butter and sugar, beginning and ending with dry ingredients.
Add coconut.
Drop by spoonfuls on greased baking sheets.
Sprinkle coconut on top.
Bake in a moderate oven (350f) about 20 minutes.