Preheat the oven to 350°F, and line a baking sheet with parchment paper. You may need two cookie sheets to space them out properly. Note that if you are freezing them first, you will want to wait until they dough is ready.
Combine the butter and sugar in a bowl, and beat together until the texture is light and creamy.
Add the eggs one at a time, as you continue to beat thoroughly. The texture should now be somewhat fluffy.
Add the lemon juice to the mixture, and combine well.
In a separate bowl, mesure the flour, lemon zest, ginger, coconut, baking power, baking soda and salt. Sift together to blend well.
Add about half the dry ingredients in with the wet, and mix together.
Then, add the remaining dry ingredients, and mix thoroughly.
Drop the dough in rounded balls onto the cookie sheet at regular intervals of about 1-inch.
At this point, you can freeze them for about 2 hours prior to baking.
When ready, bake them in the oven for 12 to 15 minutes, or until the edges are a golden brown.