Lemon Coconut Cookies

I am proud to say that these are my prettiest, most delicate cookies I have ever made. They can be served to any kind of guests for afternoon tea, be it your neighbor, friend, in-laws or some statesmen (or women) that happens to stop by.
These tiny biscuits are not much bigger than a big coin and full of genuine flavor. Lemon and coconut are the delicious and brilliantly matching ingredients. They are perfectly fine with just a little added agave. They work well with whole wheat flour. The coconut and the lemon flavors are predominant over the flour taste. With only 2 oz of butter they are not overtly fatty either. That way I made them as healthy as possible. I promise you that at the same time flavor does not fall behind.


(Print Recipe)

1/8 cup (50g/2oz) butter, softened
1 egg
1/4 cup 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

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 cherry-sized balls. Roll in coconut flakes until fully coated and place on the baking sheet. Bake for about 18 minutes. Cookies will flatten a bit during the baking process. Remove the cookies from the baking sheet immediately to a wire rack. Let cool completely before storing them in airtight container.