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