I’m not one known for having a sweet tooth…and as much as I LOVE to cook, I do not enjoy baking. So when I found the recipe for Coconut Lemon Meltaway Cookies (gluten and dairy free} and found they were NO bake I had to give them a try!
The cookies are the easiest cookies I have ever made…and very good!
Coconut-Lemon Meltaway Cookies
Makes roughly 22 to 24 Cookies
1 1/2 cups Almond Flour
1 1/2 cups dried Shredded Unsweetened Coconut (fine or medium shred)
1/3 cup Coconut Flour
2 big pinches of Salt
6 Tbsp. of Honey/Maple /syrup or Agave
4 Tbsp Lemon Juice
2 tsp. Vanilla
1 Tbsp Lemon Zest (its easier to grate if you do before juicing)
1/4 cup plus 1 Tbsp of melted coconut oil
In a separate bowl mix the dry ingredients (almond flour thru salt). Next mix the wet (honey thru lemon zest) ingredient together in separate small bowl
Using your mixer mix on a LOW setting, mix the wet ingredients slowly with the dry ingredients. Continue mixing and slowly pour in the melted coconut oil.
With your palms, roll the cookies in to balls and place on cookie sheet of your choice.
You can finish your cookies in two different ways
Option 1 (This is what I did)
Place the cookie sheet in oven on it’s LOWEST setting, LEAVE the door cracked open and let the cookies warm them for 1 hour. The cookies will be dry on outside and moist in the inside.
Place your cookies in the fridge to set/chill for 1 hour. The cookies will be soft and moist inside and out.
Partying with these lovely ladies: