Coconut and Lemon Cookies (gluten and dairy free!)
Joana
- Serves
- 14 cookies
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.
Ingredients
- 4 tablespoon coconut oil
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoon lemon zest
- 2 tablespoon lemon juice
- 1/2 cup rice flour
- 1/2 cup tapioca
- 1/2 teaspoon salt
- 1/2 cup shredded dried coconut
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Directions
- Step 1
Preheat the oven to 180ºC/350ºF and line a small baking sheet with parchment paper.
- Step 2
Beat the coconut oil and sugar for about 5 minutes.
- Step 3
Add the egg, vanilla extract, lemon zest and juice.
- Step 4
Weigh the flour, tapioca and salt into another bowl, add it to the mixture and blend thoroughly.
- Step 5
Add the shredded coconut and stir until evenly moistened.
- Step 6
Spoon the dough into a piping bag fitted with a piping tip. Pipe the cookies, evenly spacing them onto the baking sheet.
- Step 7
Bake until golden, 15-20 minutes.
- Step 8
Let the cookies cool on the tray for 10 minutes before eating or storing in an airtight container.