Wednesday, March 22, 2017


~ i heart eating

2 c. flour
1 T. cornstarch
1/2 t. baking soda
1/2 t. kosher salt
1 c. sugar
1 egg
1 egg yolk
1/3 cup melted coconut oil
1/2 t. vanilla
1/4 c. lemon juice
2 t. lemon zest
1/2 c. shredded coconut
1/4 c. powdered sugar

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mats.

In a medium bowl, whisk flour, cornstarch, baking soda, and salt; set aside. In a large bowl, beat sugar, egg, and egg yolks until combined. Stir in melted coconut oil and vanilla. Mix in lemon juice and zest. Stir in flour mixture until just incorporated. Add coconut and stir until just combined.

Use a 1 1/2 tablespoon cookie scoop to measure dough, then roll dough balls in powdered sugar. Place coated dough balls two inches apart on prepared cookie sheet. Bake 8-10 minutes or until middle is set and edges are very light brown.

Makes about 18 cookies.

Notes: I estimate cookie size and end up with about two dozen. I don't think I make them too small because they take close to 12 minutes to finish baking. 

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