Mouthfuls of flavour, these Coconut Lime Cookies are easy to make and easy to eat.
1 cup almond meal
3/4 cup shredded coconut
1/2 teaspoon baking powder
1 lime, finely grated zest
1/4 cup coconut oil
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 cup gf icing sugar
1 lime, finely grated zest and juice
Preheat oven to moderate 180C (160C fan forced). Line 2 oven trays with baking paper.
In a large bowl, combine almond meal, coconut, baking powder and zest.
In a bowl, using an electric mixer, beat egg until very pale and doubled in volume. Beat in oil, honey and vanilla. Carefully fold in dry ingredients. Chill in fridge for 30 minutes. (I needed at least 1 hour or maybe add a little more almond meal to mixture)
Roll teaspoons dough into balls and arrange on trays 5 cm apart. Flatten balls slightly.
Bake for 12 – 15 minutes or until golden. Cool on trays before transferring to wire rack.
In a small bowl, combine icing sugar and enough lime juice to make a thin icing. Drizzle of cold cookies and sprinkle with zest.
(from a Woman’s Day in my dentist’s waiting room)