If you're a fan of these Coconut Snowball Cookies, or any melt away cookie, listen up because this one is for you! (I'm including myself in that category. No-bake plus fresh lemon coconut flavor in one little melt away bite? I'll take the whole tray, please!) ❤
Lemon cookies also feel extra summery to me, which is exactly what I need right now. It's been extra rainy here, and a five minute cookie break with these on hand make me feel like I'm wearing short shorts and sitting on a lounge chair in a sunny backyard.
If you're actually experiencing some summer-like weather right now, don't fret. This recipe is no-bake, which means that you can keep the kitchen cool! Put them in the fridge for a few minutes to set, and then pop one into your mouth and allow it to melt away.
...Can you tell I have a thing for desserts that melt away? Chocolate. Anything frozen. More chocolate. Mexican Wedding Cookies. If it makes you think, "Mmm, buttery," I'm in. All in.
Now on the to recipe!
Yield: 15 cookies | Total Time:
- 1 cup desiccated coconut (finely shredded)
- 1/2 cup and 2 tablespoons blanched almond flour (see note for AIP-friendly version)
- 1/2 cup coconut butter (manna) (Make this at home by blending 1 cup desiccated coconut on high in a high-power blender for 1 minute, or until buttery and smooth)
- 1/4 cup coconut oil
- Zest of 1 lemon
- 2 tablespoons honey
- 1/4 teaspoon vanilla bean paste or extract
- 1/4 teaspoon salt
- Melt the coconut oil and the coconut manna (in the microwave, on the stove, what ever you prefer). In a small bowl, whisk together the coconut oil, manna, and honey. Stir in the vanilla and lemon zest.
- In a separate mixing bowl, combine the coconut, almond flour, and salt, mixing until evenly distributed. Pour the wet mixture over the dry mixture, and use a spatula to stir until well incorporated.
- The dough should be sticky and stay clumped together when pressed into a ball. Use a round tablespoon or small cookie scoop to form snowballs, packing the mixture into the spoon and then placing the cookies onto a baking sheet. (Tip: scrape your spoon of excess coconut mixture each time for best results) Once you have used all of the batter, place the cookie sheet in the fridge (or outside in cold weather) until the cookies have set. Store in an airtight container in a cool, dry place (in the summer, I store these in the fridge to prevent melting on hot days)
- NOTE: For AIP-Friendly, subbed out the almond flour with extra coconut and skip the vanilla.