In a small bowl whisk the gluten free flour blend, baking powder and salt.
In a stand mixer beat the vegan “butter until creamy.
Gradually add the icing sugar and beat until smooth.
Add vanilla, lemon extract and lemon zest.
Add the flour mixture to the wet ingredients and beat on low speed until blended.
Add the coconut and macadamia nuts. Stir to combine.
Shape dough into a long log and wrap in saran wrap.
Place in refrigerator for 3-4 hours or overnight.
Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
Slice cookie log into 1/2 inch slices.
Place slices on cookie sheet and bake for 10-12 minutes.
Remove from oven and cool.