Lime and Coconut Cookies

Lime and Coconut CookiesLime and Coconut cookies may not sound like the average biscuit you find in your local supermarket but they are delicious. My husband, son and cousin had a great time eating them when my relatives came to visit. So I thought it was about time I put the recipe up on my blog. The basic recipe is the same as the Ginger Nut biscuit recipe but without the ginger part.

Firstly, I would like to say that limes are an amazing fruit that not only go well with a tequila but are great in food too. Limes house an astounding amount of antioxidants which help to keep your arteries healthy. Healthy arteries are essential for carrying blood from your heart to the organs of your body.

Similar to other citrus fruits, limes offer a plethora of vitamins and minerals. The health benefits of limes include weight loss, skin care, improved digestion, relief from constipation, eye care and treatment of scurvy, respiratory disorders, gout and gums, etc. Limes are consumed throughout the world in a variety of products and the oil extracted from the skin is also used in many different items. They are a fantastic fruit that in this recipe makes them taste great.

The second ingredient I want to talk about are coconuts which are highly nutritious and rich in fibre, vitamins and minerals. For me, as I have written about before in my blogs, coconut is a new found favourite of mine. Coconut contains significant amounts of medium chain saturated fatty acids (MCFAs). In particular, one called lauric acid which when converted in the body becomes a highly beneficial compound. The compound is called monolaurin which is antiviral and antibacterial and can help to destroy a wide variety of disease-causing organisms. It is therefore now thought that consumption of coconut may help to protect the body from infections and viruses.

MCFAs are rapidly metabolised into energy in the liver and it is thought that unlike other saturated fats. The MCFAs are used up more quickly by the body and are less likely to be stored as disease. They are still a fat but they have a different effect than saturated fat. With these ingredients and more, the cookies taste fantastic and below is everything you need to get started.

Equipment needed

  • Mixing bowl
  • Scales
  • Mixing spoon
  • Saucepan
  • Tablespoon
  • Teaspoon
  • Baking tray
  • Cooling rack
  • Cookie cutter (any shape you like)

Ingredients

Dry Ingredients

  • Gluten free oats x 200g
  • Desiccated coconut x 100g
  • Brown rice flour x 100g, plus extra for dusting.
  • Baking powder x 1 tsp

Wet Ingredients

  • Maple syrup x 150mls
  • Cashew nut butter x 150 g
  • Coconut oil x 100g
  • Lime x 1 zest and juice

Method

  • Start by mixing all the dry ingredients in the bowl.
  • Next put the wet ingredients into the saucepan.
  • Put on a medium heat and stir until they are combined.
  • It should take around 5 – 10 mins.
  • Once the ingredients are combined together, leave to cool.
  • Then finally add the wet ingredients to the dry ones.
  • Form a large ball and use your hands to do so if you need to.
  • Place the ball in cling film and wrap up.
  • Put the dough in the fridge for at least an hour.
  • Preheat the oven to 180ºC.
  • Then remove the dough from the fridge.
  • Using the extra brown rice flour roll out the dough.
  • Roll out the dough to about a half centimetre thickness.
  • Use the cutter and make your biscuits.
  • Place on the baking tray and bake for around 12 – 15 minutes or until golden brown.
  • Finally place on a cooling rack and leave to cool.

These are also great as a gift for friends or just for you with a cup of tea. I love these as they are quick, easy and simple to make and prepare. They take no time at all and are delicious. We hope you enjoy making, preparing and eating them as much as we do. Enjoy!