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Coconut and lemon sandwich cookies
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Prep Time:
270 minutes
Cook Time:
15 minutes
Total Time:
285 minutes
Gluten-free coconut and lemon cookies: a delightful treat for morning or afternoon tea.
Ingredients:
  • 105g (1 1/4 cups) desiccated coconut
  • 100g (1 cup) almond meal
  • 50g (1/4 cup) coconut sugar
  • 4.00 tsp finely grated lemon rind
  • 2.00 gm gluten-free baking powder
  • Large pinch sea salt
  • 60ml (1/4 cup) honey
  • 60g (1/4 cup) solidified coconut oil
  • 40.00 gm almond butter
  • 10.60 gm fresh lemon juice
  • 270ml can coconut milk (do not shake)
  • 12.80 gm coconut sugar
  • 1/4 tsp vanilla bean paste
  • 2.65 gm fresh lemon juice
Instructions:
  • Chill the can of coconut milk in the fridge for a minimum of 4 hours or overnight until it becomes firm for the coconut cream filling.
  • Preheat your oven to 180C/160C fan forced and line 2 large baking trays with baking paper.
  • In a large bowl, mix coconut, almond meal, sugar, citrus rind, baking powder, and salt. Create a well in the center. In a microwave-safe jug, combine honey, oil, almond butter, and citrus juice. Microwave for 1 minute on high, stirring halfway, until melted. Pour the honey mixture and egg into the well. Stir until a sticky dough forms.
  • Roll tablespoonfuls of the mixture into balls using damp hands. Place them on the prepared trays, making sure to leave room for spreading, then flatten them slightly. Bake for 14-15 minutes or until golden brown, swapping trays halfway through the cooking time. Allow them to cool on the trays.
  • In a mortar, combine sugar and rind and crush with a pestle until finely ground. Scoop out solidified coconut from chilled coconut milk, leaving the liquid for later use. In a glass bowl, mix the coconut, sugar mixture, and vanilla until thickened. Finally, gently whisk in lemon juice.
  • Store the sandwich biscuits with filling in an airtight container in the fridge.

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