About
These soft and chewy coconut cookies have a hint of zesty lime and are dusted with shredded coconut during baking.
These are a great snack option or treat in between meals.
Ingredients
- 2 cup, ground almonds, raw
- 2 medium raw egg
- 1 teaspoon vanilla extract
- 1 teaspoon lime juice, fresh
- ⅔ cup coconut, dried, shredded or flaked, unsweetened
- ½ cup 100% pure erythritol by now
- ½ teaspoon baking soda
- ⅓ cup coconut oil
- ¼ teaspoon salt, sea salt
- 1 Zest of 1 small lime lime zest
Instructions
- Add the ground almonds, 1/2 a cup of the desiccated coconut, baking soda, lime zest, erythritol and salt to a food processor. Blend to combine.
- Add the lime juice, vanilla extract and coconut oil and blend again until well combined.
- Add the eggs and blend to form a slightly tacky cookie dough.
- Transfer the cookie dough to a bowl, cover and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line a large shallow oven tray with baking paper.
- Divide the dough into 15 even portions and press into cookie shapes across the lined oven tray, roughly 1/3 of an inch thick.
- Bake for 5 minutes, remove and sprinkle over the remaining desiccated coconut.
- Transfer back to the oven for a further 10 minutes or until firm and lightly golden on top and cooked through. Set aside to cool and firm further.
Nutrition Facts
- Servings: 15
- Calories: 153.2kcal/641.1kJ (per serving)
- Fat: 14.0g (per serving)
- Carbs: 10.1g (per serving)
- Protein: 3.7g (per serving)
