Cookie dough: To a large bowl or a food mixer, add the oil, sugar, vanilla and lemon zest. Mix until well combined.
Add the eggs one at a time, mixing in-between each addition until smooth and shiny.
Add the sieved flour, grated coconut, baking powder, turmeric if using and salt and stir until combined.
Resting the dough: Chill the dough for 2 hours or longer, even overnight if possible. (see notes)
Preheat the oven 170°C fan / 375°F / Gas 5
Line a baking tray with parchment paper or a silicone mat and set it aside.
Shaping: Place the icing sugar in a bowl. Divide the cookie dough into 16 balls. If you find the dough is a little sticky, I usually wet my hands with a little water, which makes it easier to roll. and then gently roll in the bowl of icing sugar to coat.
Place the coated cookie balls on the prepared baking tray. (You may not be able to bake all the cookies at once as they need space around them as they bake to spread. I use a silicone mat (30 x 40cm) on my baking tray and this allows me to bake a maximum of 20 cookies at one time). I tend to bake in 2 batches.
Baking: Bake for 7-8 minutes or until the edges are set. (See notes)
Allow the cookies to cool for 2-3 minutes on the baking tray to continue setting, then transfer to a wire rack to cool.