Lemon Coconut Cookies

1/8 cup (50g) butter, softened
1 egg
1/4 agave syrup
1 lemon, peel of

3/4 cup whole wheat pastry flour
1/8 teaspoon salt
1 teaspoon baking powder

1/2 cup unsweetened coconut flakes + more for coating

Yields 20-25
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Combine butter, agave, egg, and lemon peel in a large bowl and mix well.

In another bowl combine flour baking powder and salt. Stir in the dry ingredients into the lemon peel mixture until well blended. Stir in the coconut flakes. Cover and keep the dough in the fridge for about 30 minutes or until stiff enough to handle.

Preheat oven to 150C. Line a baking sheet with parchment paper.

Shape dough into 1-inch balls. Roll in coconut flakes until fully coated and place on the baking sheet. Bake for about 18 minutes. Remove the cookies from the baking sheet immediately to a wire rack. Let cool completely before storing them in airtight container.

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