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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
Makes 14 cookies
- 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
- Preheat the oven to 180ºC/350ºF and line a small baking sheet with parchment paper.
- Beat the coconut oil and sugar for about 5 minutes.
- Add the egg, vanilla extract, lemon zest and juice.
- Weigh the flour, tapioca and salt into another bowl, add it to the mixture and blend thoroughly.
- Add the shredded coconut and stir until evenly moistened.
- Spoon the dough into a piping bag fitted with a piping tip. Pipe the cookies, evenly spacing them onto the baking sheet.
- Bake until golden, 15-20 minutes.
- Let the cookies cool on the tray for 10 minutes before eating or storing in an airtight container.
- This recipe was entered in the contest for Your Best Breakfast Baked Good