Chewy lemon coconut cookies that will have you reaching for another. At only 2g net carb per cookie you can help yourself!
If you enjoy my cream cheese cookies, you will love these lemon coconut cookies too. They are made in a similar way with the softened cream cheese and butter but this time I used almond flour. I have not tried a version with coconut flour but if you adjust the quantity of the flour it could work.
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These lemon coconut cookies are very delicate when handling so be careful. I found it best to gently flip them over half way through baking to ensure an even colour. Some I had to gently “reshape” with a spoon.
I found the mixture of the soft butter and cream cheese to be moist enough that I did not use an egg. However, ingredients can vary so if your cookie mixture seems too dry for you, then by all means add an egg.
The smell of these cookies baking is just divine. My stomach was rumbling as I took them out of the oven and as soon as they were cool enough to eat I devoured one all under the guise of taste testing. Once the Chief Taster pounced on them, there was talk of rationing as the whole batch could have easily been eaten by us both that day.
I would recommend that once they are cool, and you have shown a degree of self-restraint, you keep these in the fridge. They will harden and be easier to handle. Well, hold as you munch down upon them.
The Chief Taster declared these my best cookie for a while and I tend to agree. I found them utterly addictive and every time I opened the fridge, came eye to eye with them, had to eat one. It got to the point that I was finding any excuse to go to the fridge! I will make another batch of these chewy lemon cookies again for sure!
More low carb cookies
Lemon Coconut Cookies
Ingredients
- 4 oz Cream cheese softened
- ½ cup Butter, unsalted softened
- ½ cup Erythritol or sugar substitute
- ¼ teaspoon Salt
- 1 cup Desiccated coconut unsweetened
- 1 Lemon - juice & rind
- 2 cup Almond flour
Instructions
- Preheat the oven to 180C/350F degrees.
- In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
- Add the lemon juice and rind. Beat until smooth.
- Add the desiccated coconut, almond flour and salt and beat until combined. The mixture will be sticky.
- Line a baking tray with parchment paper.
- Using damp hands make a walnut sized ball from the dough and place on the baking tray. Press down gently with either your hands or the back of the spoon into a cookie shape.
- Bake for 18-20 minutes until golden BUT flip the cookies over gently and carefully halfway through cooking. Reshape if need be as they will be very delicate.
- Cool and store in the fridge to firm.
Notes
Nutrition
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Suzy
Could you sub coconut flour in these for almond flour (& how much)? Thanks!
Angela Coleby
In theory you could but I've not tried them. I'd start with 1/2 cup coconut flour and add any more if the dough was too sticky.
Belinda
SOOO good. Trying to flip was a disaster so the second batch I cooked in round balls and then half way, flipped and then smashed down with a spoon. Held together much better. I also topped with a lemon cream cheese glaze... FANTASTIC!!
Angela Coleby
Love the lemon cream cheese glaze idea!
Kellie
I would like to make these cookies soon, but I don't see the recipe for the glaze on top. Please advise.
Angela Coleby
I blended cream cheese, a touch of ground sweetener with a dash of lemon juice
Molly Slechta
What did you put on top of these Lemon cookies? Is is low carb too? Recipe please!
Angela Coleby
It was a blend of cream cheese, lemon juice and powdered erythritol. I used about a tablespoon of cream cheese, 1 teaspoon of lemon juice and 1 teaspoon of powdered erythritol and blended until smooth. You could substitute the lemon juice with vanilla extract.
Molly Slechta
Thank you so much for getting back to me so fast!!? I am just about to roll the dough!!
Angela Coleby
Hope you enjoy them. They are better the next day I think.
Bobbi Convery
Lemon Coconut Cookies are so so good! My husband and I love them. They are delicate and a bit hard to flip over, but once I got the hang of it they turned out wonderfully. I reduced the baking time in my oven to 16 minutes. Yum, thank you!
Angela Coleby
Huzzah! They are rather delicious aren't they!
Bobbi Convery
Hello! I made this recipe yesterday, oh my, we can't keep our hands off of them, they are so good. They are so easy to make. I had a little experimenting on how long to bake each side, and burned a few on the bottom, and lost some into chunks, but the second batch out of the oven was better. They are dang good, thank you for the recipe!