GF Lime Coconut Refrigerator Cookies
ThToday we’re putting the lime in the coconut and mixing them both up into cool tropical treats! These gluten-free refrigerated cookies are a personal favorite, partly because of how easy they are to make. Almond flour and coconut give these cookies a crumbly texture – like a chewy macaroon-meets-shortbread – while the lime zest adds a bright and citrusy dimension. These are not sweet or buttery like most cookies, but are sure to satisfy your tastebuds all the same.
Preheat the oven to 300˚
In a large bowl, combine the almond flour, coconut, baking powder and sea salt. Add the maple syrup, lime juice and lime zest. Mix well. Divide the dough in half and roll into logs. Wrap with plastic wrap and freeze for 30-45 minutes.
Line a 10″ x 15″ rimmed baking pan with parchment paper. Cut the dough with a serrated knife into thin slices and place on the tray. Bake the cookies for about 21-24 minutes or until they are lightly browned. Let cool completely before serving.
Note: For crispier cookies, reduce the over temperature to 170˚ and bake for another hour, rotating the pan halfway through baking time. Let cool to room temperature.
makes about 32
LIME COCONUT COOKIES
- 2 cups almond flour
- 1 cups sweetened coconut flakes
- ½ tsp sea salt
- 2 tbsp agave
- 2 tbsp fresh lime juice
- freshly grated zest from one large lime