Lemon Coconut Cookies


These coconut cookies are a quick, easy snack that most children will enjoy. These cookies were cooked at a lower temperature for longer to give a rich brown color. My husband likes these cookies topped with a big slice of butter.

This recipe is a delicious way to get your family to eat more coconut oil, and is safe for someone on the Specific Carbohydrate Diet. This recipe is based on Lemon Mounds found in The Low-Carb Gourmet by Karen Barnaby. I have replaced the artificial sweetener with honey. I like many of the recipes in this cookbook but I replace all the artificial sweeteners with real food. If you have blood sugar issues reduce the honey as much as possible.

In my opinion, it is better to use a small amount of a real sweetener than using these ersatz foods. It is thought that a “sweet taste” in our mouth sends a message to our pancreas to prepare for a load of sugar. This causes a release of insulin, even though we really haven’t eaten anything sweet, as in the case of artificial sweeteners or even stevia. If you have blood sugar issues, it is better to adjust your sweet taste over time, than use these troublesome foods.

2c organic coconut, finely ground
2-3 pastured egg yolks
1 pastured whole egg
2tsp organic lemon peel, freshly grated
2tsp organic lemon juice, freshly squeezed (optional)
2-3T local raw honey
2T organic coconut oil or organic butter
1tsp organic vanilla extract
Preheat the oven to 350F. In a food processor combine the honey, eggs, vanilla extract and coconut oil. When smooth add lemon peel, lemon juice and coconut. Mix well. The batter should be fairly stiff. Add a bit more coconut, if needed. Using a tablespoon, drop the batter on a buttered glass baking tray. Bake for 15 minutes. Cool before serving. If you would like a browner cookie cook at 250F for 45 minutes.