Coconut and lemon crinkle cookies

Total: 1 hr 43 min. | Active: 30 min.
vegetarian

These coconut and lemon biscuits taste delicious and smell wonderful, too. The intense flavour of the coconut is toned down by the acidity of the lemon, resulting in a wonderfully balanced flavour. These soft biscuits are crispy on the outside and moist on the inside – the perfect combination. You can nibble on them at any time of day but they're particularly irresistible as a dessert or on a plate with other biscuits. They will keep in an airtight container for 7-8 days, so you can also make them in advance.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 18 pieces

Dough
2  eggs
50 g sugar
1 pinch salt
75 g butter, melted
1 piece organic lemon, use grated zest and 1 tbsp of juice
100 g coconut flakes
50 g white flour
75 g fine polenta
1 tsp baking powder
To shape
40 g icing sugar

How it's done

Dough

Using the whisk on a hand mixer, beat the eggs, sugar and salt in a bowl until light and frothy. Mix in the lemon zest, lemon juice, butter and coconut flakes. Combine the flour, semolina and baking powder, mix in to form a compact mass. Cover the dough and chill for approx. 1 hr.

To shape

Empty the icing sugar into a deep dish. Divide the dough into 18 walnut-sized portions. With lightly floured hands, shape the dough into balls and toss them in the icing sugar. Place on a baking tray lined with baking paper, leaving plenty of room between each ball. Make a small depression in each ball with your thumb.

To bake

Approx. 13 mins. in the centre of an oven preheated to 170°C. Remove, allow to cool slightly. Transfer the biscuits to a cooling rack, leave to cool.

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