Chewy Lemon Coconut Cookies with Lemon Icing

Chewy Lemon Coconut Cookies with Lemon Icing

Recipe reprinted with permission from The Inspired Vegan

Chewy Lemon Coconut Cookies with Lemon Icing | http://saltandwind.com With a cup of hot herbal tea, these lemony cookies brighten up dreary afternoons. Eaten plain they are flavorful, but topped with lemon icing they are next l...
Skill
Course
Cuisine
Ingredients
12
Hands-On Time
30 minutes
Total Time
2 hours
Yield
2 dozen (2 1/2-inch) cookies
Servings
-
Chewy Lemon Coconut Cookies with Lemon Icing | http://saltandwind.com
Skill
Beginner
Course
Dessert
Cuisine
American
Ingredients
12
Hands-On Time
30 minutes
Total Time
2 hours
Yield
2 dozen (2 1/2-inch) cookies
Servings
-
Diet
Vegan, Vegetarian
Chewy Lemon Coconut Cookies with Lemon Icing | http://saltandwind.com

With a cup of hot herbal tea, these lemony cookies brighten up dreary afternoons. Eaten plain they are flavorful, but topped with lemon icing they are next level.

Ingredients

  • 2 cups powdered sugar
  • 6 tablespoons freshly squeezed lemon juice

    divided

  • 4 teaspoons grated lemon zest

    divided

  • 4 tablespoons cold water

    divided

  • 1 tablespoon ground raw flax seeds

     (whole flaxseeds will not do)

  • 1/2 cup extra virgin coconut oil

    solidified

  • 3/4 cup unrefined cane sugar
  • 1/2 cup plus 3 tablespoons all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 cup unsweetened shredded coconut
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Sea salt

Instructions

For the icing: In a medium-sized bowl, stir together the sugar, 3 tablespoons of the lemon juice, 1 tablespoon of the water, and 1 teaspoon of the lemon zest until smooth.

For the cookies: In an upright blender, combine the flaxseed powder and water and blend until creamy. Pour the mixture into a large bowl and add the solidified coconut oil, sugar, the remaining lemon zest and lemon juice. Beat with a spoon until well blended and set aside.

In a medium size bowl, whisk together the flours, 1/2 cup of the coconut, the baking soda and salt. Combine the dry mixture with the wet mixture and stir just until well combined and smooth in texture. Cover and refrigerate the batter for at least 30 minutes before baking.

Preheat oven to 350°F. Drop the dough by tablespoons, about 2 inches apart, onto two parchment-lined or well-greased baking sheets. Bake until the edges are starting to turn golden, 10 to 12 minutes, rotating the sheets halfway through the baking time. Let cool for 2 minutes on the sheets, then transfer the cookies to a wire rack to let cool completely.

Spread the cookies with lemon icing. Sprinkle each cookie with 1/2 to 1 teaspoon of the remaining coconut and let set for about 1 hour.

Notes

Recipe photo by Jennifer Martine

http://saltandwind.com/recipes/295-chewy-lemon-coconut-cookies-lemon-icing-recipe

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