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In a large bowl, with a stand or hand mixer, whip butter and Splenda Stevia Sweetener until light and fluffy. Add egg and vanilla and mix until smooth. Mix in salt, baking powder, lemon zest and flour until a dough forms. If dough is too dry, add milk gradually until dough comes together. Transfer dough to a piece of plastic wrap. Press the dough into a disc and wrap tightly. Chill for 30 minutes.
Preheat oven to 350°F and line baking sheet with parchment paper. Roll chilled dough out onto parchment creating a 12” circle. Bake for 12 to 14 minutes, or until cookie is a very light golden color and no longer looks shiny on top. Remove and let cool completely.
Place chocolate chips in a microwave safe bowl and cook in 30 second bursts, stirring after each interval, until melted.
To assemble, spread frozen whipped topping generously over cookie crust. Arrange fruit on top, drizzle with melted chocolate and sprinkle with toasted coconut flakes. Serve immediately.