Coconut-Lime Cookies

I’ve never understood how so many people can despise coconut. It seems to me, that it’s a “love it, or hate it” ingredient. It’s polarizing. You don’t meet many individuals who are like, “Oh coconut? I could take it or leave it. I have no opinion on it whatsoever.” Me? I’m obviously a coconut-lover :]. The taste and smell always seem to transport me to some tropical beach with crystal-clear blue water and sugary sand.

I love the combination of coconut and lime together (Have you ever tried that Coconut-Lime-Verbena scent from Bath & Body Works? It’s amazing.). The coconut brings the rich, creamy, fattiness, and the lime adds and refreshing zing.

These cookies are like little, flattened macaroons. They are super chewy, AND they are gluten-free!

With these cookies, I would recommend eating them the same day that you make them, because they tend to dry out after a few days. You really shouldn’t have any trouble finishing these though, as long as you have a few friends around :]. Otherwise, make sure you keep them stored in a sealed tupperware.

I may or may not have snuck them into the Hunger Games, on Friday night, to share with Mikey and our friends as theater snacks throughout the movie ;]. (By the way, the movie was great, but the book is far better, as pretty much always is the case with books turned into films.)

Coconut-Lime Cookies

recipe from here

ingredients:

• 1 cup shredded coconut
• 1 tbsp coconut oil
• 2/3 cup granulated sugar
• zest of 2 whole limes
• 2 large eggs
• 3 tbsp coconut flour

1. Preheat oven to 350 degrees, and line a couple baking sheets with silicone baking mats, or parchment paper; set aside.
2. In a food processor, process the coconut and coconut oil together until very fine.
3. In a medium bowl, whisk together the eggs. Stir in the coconut mixture, sugar, zest, and coconut flour. Mix until combined (the dough should be a bit crumbly).
4. Scoop the dough onto the baking sheets by the teaspoon. Using the bottom of a glass dipped in granulated sugar, lightly press down on each of the dough balls.
5. Bake the cookies for about 12-15 minutes, or until the sides and bottoms are golden. Allow the cookies to cool on the baking sheets for a couple minutes before transferring to a plate or wire rack to cool further.