bakingglutenfreememories I chose to create these lemon coconut cookies for a friend that needs to be grain free, so coconut flour is one of her few options. The result was very satisfactory! There is a burst of lemon coming through on these with a more subtle coconut flavor. Coconut can easily become the star of the show, so I like when a flavor outshines it at times.
Coconut flour is tricky to work with because of the amount of moisture it usually requires. I have even discovered that the density of the flour can vary depending on the brand, which adds another element of fun. I wanted to make these lemon coconut cookies with a more shortbread type texture, nothing too moist or dry. These cookies are lightly sweetened and remind me of a lemon bar in cookie form. They are also paleo friendly!
How to make lemon coconut cookies…
First preheat the oven to 350 degrees Fahrenheit. Then measure out the coconut flour and coconut sugar in a small mixing bowl. Using a large spoon or wire whisk, mix the flour and sugar, breaking up any clumps.
Next, add in the egg, lemon juice, maple syrup, and palm oil shortening. Mix the dough until all of the ingredients are well combined and the dough becomes a little sticky.
Let the dough sit for about 5 minutes to allow the coconut flour to absorb the moisture.
Line a baking sheet with parchment paper and use a cookie scoop or a tablespoon to drop rounds of dough on the sheet. Use your fingers to flatten the tops of each cookie.
Sprinkle the tops of each cookie with a little lemon zest, if desired.
Bake the cookies on the middle rack for 13-15 minutes, or until lightly browned. Let cookies cool for a few minutes before transferring them to a cooling rack.
Lemon Coconut Cookies
Ingredients
- ½ cup coconut flour (55g)
- 1 tablespoon coconut sugar
- 2 tablespoons organic palm oil shortening (I used Nutiva)
- ⅛ cup maple syrup (30ml)
- 1 tablespoon lemon juice
- 1 egg
- 1 teaspoon lemon zest, optional
Instructions
- Preheat the oven to 350°F.
- Take a small mixing bowl and add the coconut flour and coconut sugar. Use a large spoon or a wire whisk to mix the sugar and flour together, breaking up any clumps.
- Then add in the egg, lemon juice, maple syrup, and palm oil shortening. Mix the dough with a spoon until all of the ingredients are well incorporated and the dough becomes a little sticky.
- Let the dough sit for about 5 minutes, allowing the coconut flour to absorb the liquid.
- Line a baking sheet with parchment paper and use a cookie scoop (or a tablespoon) to drop rounds of dough on the sheet. Use your fingers to flatten the tops of each cookie.
- Sprinkle the tops of each cookie with a little lemon zest, if desired.
- Bake the cookies on the middle rack for 13-15 minutes, or until lightly browned. Let them cool for a few minutes before transferring them to a cooling rack.
Easy to make and perfect for summer! My husband called them refreshing, with just the right balance of lemon and sweet. Great idea Melanie!
Thank you so much, Courtney! I’m very glad you both enjoyed them!