I love lemon. I love coconut. I love cookies. I love these no-bake coconut lemon cookies.
If you look through my archives, I have a recipe for a no-bake peanut butter bite that we really love. We love it so much, that I’ve made it so many times, that I’m honestly getting a little tired of it. I wanted something a little brighter, spring-ier and coconut-ier. These fit the bill perfectly.
They are a little high in fat, due to the coconut, but don’t let that scare you. Coconut is a very a healthy fat and our diets require fat in order for our body to function properly. (A quick Google search can provide you any further information you need.) They are mildly sweet, but not overly so. If I wanted to serve them as a dessert, I might sprinkle with a little powdered sugar to replicate a lemon bar. They’re perfect on their own though and I just eat 1 or 2 for breakfast or as a snack.
No-Bake Coconut Lemon Cookies
8 oz shredded, unsweetened coconut
Zest and juice from 2 lemons
1/2 cup honey or maple syrup
Tiny pinch of salt
2 tablespoons melted coconut oil
2 cups old-fashioned oats
Blend the shredded coconut until it is practically a powder — at least 3-4 minutes
Add the zest, lemon juice, honey and salt to the blender and blend until as smooth as possible, stopping to scrape down the sides periodically — another 3-4 minutes
Add the melted coconut oil and blend another 2-3 minutes, scraping the sides as needed
Combine the oats with the blended ingredients in a large bowl
From into small cookies about 1/2″ thick and 1″ diameter
If sprinkling with powdered sugar, do so before refrigerating to help it to stick
Refrigerate 30 minutes minimum prior to serving
This allows the oats to soak up all of the ingredients and for the coconut to solidify. Resulting in a much better texture.
Store in a air tight container in the refrigerator up to 5-7 days.