Lemon Meltaways

By coffeycake

Ingredients

• 1-1/4 cups almond flour or ground almonds, cashews, or sunflower seeds
• 1 cup unsweetened shredded coconut (plus extra for rolling)
• 2 tablespoons coconut flour
• 1/4 teaspoon sea salt
• 3 tablespoons honey, coconut nectar, or Grade B maple syrup
• 2 tablespoons virgin coconut oil, gently melted (not hot)
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract (or the seeds of 1 vanilla bean)

Details

Servings 24
Adapted from balancedplatter.com

Preparation

Step 1

*Makes about 24 cookies*

1.In a food processor fitted with the steel blade, process the almond flour, 1 cup shredded coconut, coconut flour, and sea salt until finely ground. Add the honey, coconut oil, lemon juice, lemon zest, and vanilla. Process until a rough dough forms.
2.Form the dough into 1-inch balls. Roll in shredded coconut if desired.
3.For a no-bake treat, simply refrigerate until firm and enjoy!
4.For a more traditional meltaway cookie texture, place the balls on a parchment-lined baking sheet. Bake at 250ºF for 20 minutes, rotating the pan halfway through. Cool completely. Store cookies in an airtight container in the refrigerator.