Lemon Coconut Cookies

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper, set aside.

Step 2

In a medium sized bowl, whisk together unsweetened coconut milk, vanilla, powdered stevia and lemon juice, set aside. In another medium sized bowl, add blanched almond meal, unsweetened shredded coconut, chia seeds, lemon zest and a pinch of salt, stir to combine. Pour liquid ingredients into bowl with dry ingredients, mix well.

Step 3

Scoop dough by the tablespoon and roll into balls. Place dough balls two inches apart on parchment lined baking sheet. Flatten dough balls to about 1/2-inch thickness (the flat bottom of a measuring cup works great).

Step 4

Bake cookies about 15 minutes, remove from oven, then sprinkle with Sweetened Coconut Dust. Cool cookies before serving.

Step 5

In the bowl of a food processor or a high speed blender, add 1/4 cup unsweetened shredded coconut and 1/2 teaspoon powdered stevia. Pulse for 10 to 15 seconds or just until a fine powder is created (pulsing the mixture to long will create a paste).