Exotic coconut lime thumbprint cookies are made dairy and refined sugar free with coconut oil and honey for a slightly healthier option. Zesty lime curd pairs well with sweet coconut thumbprints here.
Course Dessert
Cuisine Vegetarian
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
Servings 15cookies
Ingredients
¼cupcoconut oil
¼cuphoney
1teaspoonpure vanilla extract
2cupsshredded unsweetened coconut
¾cupalmond meal
⅛teaspoonsalta little pinch
2egg whites
Lime Curd
¼cuphoney
3egg yolks
⅓cuplime juice*
1tablespoonlime zest
¼cupcoconut oil*
Instructions
Preheat the oven to 350F/180C and line a baking sheet with parchment paper.
In a medium saucepan, melt the coconut oil over low heat. Add the honey, vanilla, coconut, almond meal, and salt. Stir well and remove from the heat. Add the egg whites, stirring until fully combined. It'll be pretty sticky.
Use your hands to form small (about 4 cm across) patties and place them on the prepared baking sheet. Using your thumb or pointer finger, make little indentations in the centre of each cookie, gently pushing the sides together if they crack a little bit.
Bake at 350F for 12-14 minutes, rotating the pan halfway through if you remember to. They'll be lightly golden when done.
Place the pan on a cooling rack for five minutes, and then gently remove the cookies and let them cool on the rack. They'll firm up as they cool. Once they're done, bop a little lime curd in the middle of each.
Lime Curd
Whisk the honey and egg yolks in a small saucepan for about a minute, or until fully combined and slightly lighter in colour. Add the lime juice and zest. Cook over low heat, stirring constantly, until it starts to thicken. This will take about five minutes.
Add the coconut oil and continue stirring for about a minute, or until it's fully incorporated and has thickened a little more. You can strain it now if you want to, but I never do.
Cool completely before adding to the cookies. You only need about half the recipe for the cookies, and the other half will keep in the fridge for about a week. Eat it on ice cream, in yogurt, with bread, on a spoon, whatever.
Notes
1. I reduced the lime juice down from the 1/2 cup lemon juice used in the original recipe because it was much sourer.
2. Coconut oil has been substituted for butter because the coconut taste works well with this recipe, but you can use unsalted butter instead if you'd like.