Glazed lemon coconut cookie with a special matcha cream take a cookie to a cool tasting and plant looking extreme.
Lemon cookies are light but they don’t have to be boring, and as delicate and cute as a button like these are:
This glazed lemon coconut cookie is glazed with honey at the end and it can be hard to eye glaze over 😉…
The honey glaze is the zhugh on top of the coconut matcha cream layer that gives a perfect delicate bite.
You’ll see how this comes together and satisfies a sweet tooth. 😋
You can be easily fooled and think you’re having a donut… but these little healthy lemon coconut cookie puffs are coconut cream goodness tied together with the lemon coconut cookie using sweet, natural sugars!
Green matcha isn’t just for tea. It’s a healthy plant-based food way to bring subtle color to your food.
A fine powdery form will do the trick for food coloring. 🌱
Green matcha is a highly concentrated type of green tea. It can be about half the amount of caffeine as caffeinated coffee in case you’re wondering if it’ll help boost your daily energy.
Green tea comes from the same plant as matcha, and is also caffeine filled with anti-inflammatory goodness for longevity.
And if you want to know why you should heat your green tea leaves to hot, but not to boiling and how to best handle, you can get a tea expert answer from my interview in the contributing Well+Good health article.
For this unusually good matcha cream recipe, you’ll find that the natural bitter taste characteristics of matcha melt into the sweet coconut ingredients.
So whatcha waiting for… ready to bake?
Start with the cookies that are gluten-free and have no butter. And the matcha cream is below.
You may have found that different brands of coconut cream have varying amounts of solids, but you will use the liquid portion of the coconut cream for the cookies and the cream, so no worries!
For the solid coconut flesh pieces, you can use for frozen dairy-free novelty dessert favorites, ice cream, and sorbet, like: Spumoni ice cream , Neapolitan, or watermelon sorbet.
Low-Sugar Coconut Lemon Cookies (Gluten-Free)
Ingredients
- 1 cup coconut flour (gluten-free)
- 2 lemon slices (1/4 inch thick)
- 1 tsp lemon zest
- 2 Tbsp cream of coconut liquid + more
- 2 teaspoon coconut oil
- 1 egg
- 1 tsp
Instructions
- To flour, add your zest. Tip: do not zest in advance as fresh zest works best and you'll enjoy the lemon scent.
- Squeeze the the lemon slices juice in. Finely mince in the lemon pith and remaining parts of lemon slices . Tip: Instead of a knife, use a pair of kitchen scissors to more easily cut the pith lemon parts into smaller pieces. That's the scrapbooker tip in me 😉
- Add cream of coconut. When you shake up a can, some solid parts will flow with the liquid parts that is good to keep in the recipe. You just want to avoid the solid pieces that don't liquid flow. Save that for coconut cream for another dessert or ice cream recipe.
- Add coconut oil and egg. Alternatively, if you do not want to use or do not have coconut oil, you can substitute with a light to medium extra virgin olive oil.
And for the cream, you can opt to bring in lime zest for more citrusy flavor vibes with the lemon cookie, or let the coconut flavors be the star with saffron tang as a special bite surprise. ⭐️
Coconut Matcha Cream
Ingredients
- coconut cream (clear liquid part) for glaze
- fine matcha tea powder
- saffron
- shredded coconut
- lime zest (optional)
- honey
Instructions
- Use remaining liquid coconut cream (with some white liquid coconut cream) for the matcha cream. Let the liquid coconut cream thicken in the refrigerator. Best done over a few days.Then add a few saffron spice threads for any extra tangy sweet spice. Melt the clear coconut in a pot on the stovetop. It will turn back into a thinner liquid. Stir in zest and matcha powder as it cools and thickens into to a soft cream.
- Drizzle with honey for zhugh.