Coconut Lemon Meltaways

Name: Coconut Lemon Meltaways
Prep time: 12 min
Cook time: 1 h
Total time: 1 h 12 min
Yield: 1 Batch
Ingredients: 354.88 ml almond flour (you can make this, or buy it, however most store bought Almond flour is not raw); 354.88 ml dried shredded unsweetened coconut (I used medium shred, but fine shred would also work well); 78.78 ml coconut flour; 2 big pinch salt; 88.74 ml Agave (Maple Syrup or Honey will work); 59.16 ml lemon juice; 9.85 ml vanilla; 14.79 ml lemon zest; 59.14 ml and 1 tbs coconut oil, melted; powdered sugar, to dust

Submitted by Ambervim

"These melt in your mouth cookies will please everyone. They can either be baked and dry on the outside or refrigerated and moist through and through."

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Ready In:: 1hr 12mins
Ingredients:: 10
Yields:: 1 Batch

ingredients

Dry Ingredients
354.88 ml almond flour (you can make this, or buy it, however most store bought Almond flour is not raw)
354.88 ml dried shredded unsweetened coconut (I used medium shred, but fine shred would also work well)
78.78 ml coconut flour
2 big pinch salt
Wet Ingredients
In a small mixing bowl combine the following
88.74 ml Agave (Maple Syrup or Honey will work)
59.16 ml lemon juice
9.85 ml vanilla
14.79 ml lemon zest
Other
59.14 ml and 1 tbs coconut oil, melted
powdered sugar, to dust

directions

Preheat oven to 200°F.
Mix dry ingredients in electric mixer.
Mix wet ingredients in bowl or cup with a spout.
With mixer on low, slowly stream wet into dry.
Stream coconut oil into the mix.
Form into small balls.
Option 1.
Place in oven until they crack open. This should be about an hour, maybe more.
When done, they will be dry on the outside and melt in your mouth moist on the inside.
Option 2.
Just refrigerate for at least 1 hour. These will be soft and moist.
Dust with powered sugar.