Coconut and Lemon Cookies (gluten and dairy free!)

November  6, 2014
0 Ratings
  • Makes 14 cookies
Author Notes

This coconut and lemon cookie recipe is a cross between a shortbread cookie and a coconut macaroon. Chewy, delicious and bursting with coconut and lemon flavors. —Joana

What You'll Need
  • 4 tablespoons coconut oil
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1/2 cup rice flour
  • 1/2 cup tapioca
  • 1/2 teaspoon salt
  • 1/2 cup shredded dried coconut
  1. Preheat the oven to 180ºC/350ºF and line a small baking sheet with parchment paper.
  2. Beat the coconut oil and sugar for about 5 minutes.
  3. Add the egg, vanilla extract, lemon zest and juice.
  4. Weigh the flour, tapioca and salt into another bowl, add it to the mixture and blend thoroughly.
  5. Add the shredded coconut and stir until evenly moistened.
  6. Spoon the dough into a piping bag fitted with a piping tip. Pipe the cookies, evenly spacing them onto the baking sheet.
  7. Bake until golden, 15-20 minutes.
  8. Let the cookies cool on the tray for 10 minutes before eating or storing in an airtight container.

See what other Food52ers are saying.

0 Reviews