Glaze:

1/2 cup powdered sugar

1 tsp lemon juice

1-2 tsp milk

a bit of almond flavor

To make the icing, place all ingredients in a plastic bag and mix until it comes together.

If it is too dry: add more milk a bit at a time.

If it is too runny: add a bit of powdered sugar to bring it to the right consistency.

You don't want it to be too runny. You want the icing to stay on the cookie.

ALTERNATELY, You can also melt some chocolate and drizzle over the cookies for a more dramatic look:)....

Directions for cookies:

Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Make sure the butter is softened. You can help it along by pounding it with a mallet. You want to beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated.Add the ricotta cheese, lemon juice, and orange zest. Beat to combine.

Stir in the dry ingredients. Lastly, add the coconut and stir just till combined.Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. I used an ice cream scoop that was half filled.I noticed it was a breeze using it. Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes( I sometimes don't have the patience...and remove them after about 5 minutes).Drizzle icing.