I can’t believe this is my first cookie post! It has somehow taken me almost 3 months to get around to it which is shameful as I have eaten my way through 5 batches of these Coconut and Lime Cookies in the meantime.
Full disclosure, coconut cookies have never really been my thing (at least in my pre SCD days), I mean why would they when compared with the likes of peanut butter chocolate chip, oatmeal or my personal favorite, white chocolate and macadamia.
These Coconut Lime Cookies have completely changed my opinion. They are crisp and chewy in texture and have a freshness in flavor brought on by the addition of lime. Although flipping them half way through baking is a bit more time consuming, it makes a massive difference on the end result. Try not to make the cookies too large, approximately 1 1/2 inches in width will result in maximum chewiness while ensuring they don’t crumble when flipping. If you want to make them more tropical, sprinkle the tops of each cookie with a touch of salt as they come out of the oven. Its not quite the beaches of Barbados but its pretty darn close!
- 1 cups coconut flakes (unsweetened)
- 2 tbsp butter, melted (or melted coconut oil)
- 1½ tbsp coconut flour
- 1 egg
- ¼ cup honey (or maple syrup)
- 1 tbsp lime juice
- 2 tbsp lime zest
- Set the oven to 175 degrees celsius
- In a bowl combine the melted butter, lime juice and coconut flakes, mix so that the coconut is well coated by the liquid.
- In a mixer whip eggs and honey on high until they become frothy
- Add the coconut mixture to the egg and honey. Mix in the lime zest and then stir until well combined
- On a parchment paper lined baking tray spoon out batter in ½ tbsp or so size ( the smaller you make the cookies the chewier they will be). Flatten the cookies with your finger to ensure even cooking.
- Place in the oven and watch closely. After approximately 8-10 minutes they should be a golden colour on top. At this point remove from the oven and using a spatula or fork flip them over and return to the oven for another 5 or so minutes. Optional - sprinkle with seal salt flakes
- Once browned on the other side remove from the oven and let cool on the tray. They take on a chewier texture after they have completely cooled.
- Store in an airtight container. Enjoy!