• Preheat oven to 190c
• In a large bowl, blend together all the wet ingredients, the butter (or oil if using), mashed carrot and yogurt. It will not form a smooth mixture so don't worry, just make sure it's as amalgamated as you can.
• Sift in the flour, salt and baking powder. Add the bits of wholemeal left in the sieve to the mixture too.
• Gently fold in until thoroughly mixed and then fold in the coconut.
• Using a spoon or medium cookie scoop, drop spoonfuls of the mixture on your prepared baking sheets, leaving 2" between each cookie.
• Bake for 8-10 minutes until the top is no longer wet.
• Leave to cool for a minute on the baking sheet, then remove to cool completely on a cooling rack.

To make the Icing

• Whisk the icing sugar, lemon juice, zest and maple syrup together. Icing needs to be thick enough that it doesn't drop off a spoon. Add a little more juice or icing sugar to achieve the right consistency.
• Using a teaspoon, smear the icing over the cookies. Grate a little extra orange zest on the icing whilst still sticky, then leave to set.