In the bowl of the stand mixer, cream the butter with the sugar until a light and fluffy texture is obtained.
Add the eggs, mixing between each addition. Incorporate the lemon zest, juice, and extract, then add the flour, coconut, and food coloring.
Mix well until homogeneous.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours.

Preheat the oven to 325 F (160 C).
Line two baking sheets with parchment paper and set aside.
Prepare a bowl by filling it with confectioner’s sugar.

Using a soup spoon, take a small amount of dough and shape it into a ball the size of a golf ball, then roll it in the confectioner’s sugar to coat well.
Repeat the operation with the rest of the dough. Refrigerate the dough between each batch of biscuits.
Place the balls of dough, without flattening them, on the prepared baking sheets and bake for 17 minutes.
Even if the biscuits seem soft when they come out of the oven, let them cool on a rack, they will harden as they cool.
Store in an airtight container.