Foodie Friday: A Taste of Brazil

Posted on 2/20/15 by Jackie Dilworth

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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.
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