Coconut Lime Sugar Cookies (Edit recipe)

These cookies are super versatile in that they’re pretty easy to throw together when you’re craving those tropical flavor combination. Coconut and lime just play so well together and these soft little cookies are the perfect bite when you need a little something. Also perfect to take to any gathering you may find yourself needing a lovely treat. Be sure to try my Lemon Raspberry Sugar Cookies, a very similar cookie in ingredients with an equally enjoyable flavor combo!

15 minutes

8 minutes to 10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	85
Fat:	5 g
Carbohydrates:	12 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	54 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 32

Ingredients

cookie

1 cup Otto’s Naturals Non-GMO Cassava Flour
.5 cup Coconut, shaved, toasted - can sub shredded coconut if desired
.5 tsp Redmond Real Salt
.5 tsp Baking Soda
.25 tsp Baking Powder
.5 cup Coconut Manna (coconut butter), melted
.75 cup Maple Sugar
1 whole Egg, room temperature
1 whole Lime Zest
.25 cup Lime Juice, fresh
6 pinch Lime, drops lime essential oil (opt)

coating

.25 cup Maple Sugar
.25 cup Coconut, shaved, toasted (opt)
.25 cup Coconut Manna (coconut butter), melted, for drizzle (opt)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Toast coconut in a cast iron pan over medium heat, stirring consistently. Once toasted, remove to a plate to cool.
Preheat oven to 350° and line two baking sheets with parchment paper or a silpat mats.
In a small bowl, add cassava flour, salt, baking soda and baking powder. Fluff together with a fork and set aside.
In a medium sized bowl, add coconut manna and maple sugar. Mix with a hand mixer until combined and fluffy. Add egg, lime zest and lime juice and mix to combine.
Add dry ingredients to egg/manna mixture and mix until all ingredients are well combined. Stir in ½ cup of the toasted coconut.
Coat: add remaining ¼ cup maple sugar to a bowl. Using a small cookie scoop, (I use a 4cm ice cream scoop) scoop dough and roll into a 1½” ball, roll dough ball in maple sugar (if you don’t coat them, when you flatten them, they will stick to the glass) and place on baking sheet. Repeat with remaining dough placing dough balls approximately 1½” apart. Once baking sheet is full (typically 18 on each sheet) use a flat bottom glass to flatten cookie. If you don’t flatten, they will stay more round. Sprinkle with more toasted coconut (if using) and bake for 8-10 minutes or until edges are slightly golden.
Remove from oven and let cool completely on baking sheet before using a thin spatula to remove. Drizzle with coconut manna after they are completely cooled. Makes approximately 36 cookies.