Lemon Coconut Cookies

These ethereal cookies are crisp and light, and offer an appealingly different combination of flavors. Recipe courtesy of The No-Salt Cookbook by David and Thomas Anderson.

Yields 2 dozen cookies.

SODIUM CONTENT: 4 mg per cookie


1/2 c. shredded unsweetened coconut
1/2 c. (1 stick) unsalted butter
1/2 c. sugar
1/4 c. pure maple syrup
1 egg
zest of 1 lemon
3 T. lemon juice (juice of 1 lemon)
1 c. all-purpose flour
1 T. Featherweight sodium-free baking powder (sold in Whole Foods markets and online at healthyheartmarket.com)


Preheat the oven to 350 degrees. Spread the coconut in a baking pan and toast in the oven until golden brown. Remove from oven and set aside to cool.

In a large bowl, cream together the butter, sugar and maple syrup. Add the egg and stir to combine. Add the lemon zest and lemon juice, then stir in the toasted coconut. Sift together the flour and baking powder, then add gradually to the mix. Drop by rounded tespoonfuls onto a lightly greased baking sheet, leaving space between in case the cookies spread. Place on the middle rack in the oven, and bake until the edges begin to brown, 8-10 minutes. Remove from oven and transfer to a wire rack to cool fully. Serve, or store in an airtight container until serving.

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