For months I’ve waited for the cold weather to end… longed for the days of eating lunch outside…and suffocated with my windows firmly shut ward off winters chill. I was patient… I was bundled… I was blue [literally… my hands were blue].
Spring… you have finally sprung! No more hearty soups and nights huddled over a cup of hot chocolate. See you later root vegetables. Lets talk again in the fall pumpkin. It’s time for brighter, lighter days. Fresh spring herbs and exciting new produce! Nice to see you again Mr. Asparagus! It’s been too long Spicy Radish, Sweet Berries.
It’s hard to eat coconut and not be instantly transported to a beach chair, sipping a drink dressed with a paper umbrella. It’s practically the official flavor of all things tropical… including the unmistakable scent of suntan lotion. It begs you to put on your shades, kick off your shoes, and run your fingers through the sand.
So what happens when you combine the influences of the tropics with the zingy brightness of a citrus? You get Spring in a cookie. These cookies are a triple-double dose of delicious, happy, warm weather eats. Triple coconut – coconut oil and flakes on inside, then more coconut flakes on the outside, and a double dose of lemon lovin – zest and juice – make these Coconut Lemon Melt – Aways the ideal cookie of spring.
I know you’re thinking, ‘But Sarah, I don’t want to stay inside and bake when the weather gets warm. I want to be out there getting tan lines… putting lemon juice in my hair!’ So I did you a favor. I saved you a seat on the no-bake train. It takes 5 minutes to mix and roll your way to the station, and then you can load your cookie cargo into the fridge and head to the park. That’s right – no muss, no fuss, no preheat and no timer. Just happy little round treats waiting for you when you get home.
This was one cookie worth sticking it out for.
Coconut-Lemon Melt Aways
Adapted from Addicted to Veggies
1.5 + 2 T. c. oat flour [I used gluten-free]
1.5 + 2 T. c. unsweetened coconut, + extra for rolling
½ t. salt
1 T. lemon zest
4 T. lemon juice
5 T. agave
2 t. vanilla
¼ c. coconut oil, melted
Combine the oat flour, unsweetened coconut, salt, and zest in a bowl.
Whisk together the agave, lemon juice, and vanilla. Add the dry ingredients.
Melt the coconut oil and fold into the rest of the ingredients.
Pinch off about 1 T. of dough and roll it between your palms to form into 1-inch. Roll in extra coconut for an triple dose of coconut.
Line cookies on a parchment lined baking sheet and refrigerate for about an hour, or until cookies harden.
Allow the cookies to come back to room temperature before eating. [This will give them that ‘melt in your mouth’ texture].
It’s a beautiful day for a cookie!