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Olá! Tudo bem?
Ah, Brazil, a land of warmer weather and Rio Carnival
(which sounds much better than the cold we’re experiencing here in the Northern Americas!). Brazil’s warm climate creates a wonderful environment for tropical fruits that cannot grow in the US, one of which is coconut
. Coconut has become quite the hot commodity here in the US these days because of its versatile uses: coconut water for natural electrolytes and energy, coconut oil for healthy cooking, and coconut milk for a great dairy-free alternative.
The recipe below is an adapted version from Addicted to Veggies
, and is a great way to satisfy your sweet tooth. It includes coconuts, as well as another treasure of Brazil: lemons
. Luckily for us, lemons can be grown in the US, and they’re in season in the winter – so stock up!
Coconut Lemon Meltaway Cookies
- 1.5 cups almond flour
- 1.5 cups shredded unsweetened coconut
- 1/3 cup coconut flour
- 2 pinches of salt
- 6 Tablespoons agave or maple syrup
- 4 Tablespoons lemon juice
- 2 teaspoons vanilla
- 1 Tablespoon lemon zest
- 1/4 cup + 1 Tablespoon melted coconut
- In one bowl, combine almond flour, coconut, coconut flour and salt (dry ingredients).
- In a separate bowl, combine maple syrup, lemon juice, vanilla and lemon zest (wet ingredients).
- With a mixer on low speed, slowly stream the wet ingredients into the dry ingredients until incorporated. Then stream in your coconut oil.
- Form the cookies into balls.
- These are usually cooked raw, so they can be baked in a 200 degree oven for an hour with the door cracked for a crispier cookie. Or, let cool in the fridge for an hour for a moister cookie.