Coconut & lemon sandwich cookies
105g (1 14⁄ cups) desiccated coconut 100g (1 cup) almond meal 50g ( 14⁄ cup) coconut sugar 2 tsp finely grated lemon rind 12⁄ tsp gluten-free baking powder Large pinch sea salt 60ml ( 14⁄ cup) honey 60g ( 14⁄ cup) solidified coconut oil 2 tbs almond butter 2 tsp fresh lemon juice 1 egg, lightly whisked
coconut cream filling
270ml can coconut milk (do not shake) 1 tbs coconut sugar 2 tsp finely grated lemon rind 14⁄ tsp vanilla bean paste 12⁄ tsp fresh lemon juice
1 For the coconut cream filling, place the can of coconut milk in the fridge for at least 4 hours or overnight, until firm. 2 Preheat the oven to 180°C/160°C fan forced. Line 2 large baking trays with baking paper. 3 Combine coconut, almond meal, sugar, rind, baking powder and salt in a large bowl. Make a well in the centre. Place honey, oil, almond butter and juice in a microwave-safe jug. Microwave on High, stirring halfway, for 1 minute or until melted. Add the honey mixture and egg to the well. Stir until a sticky dough forms. 4 Use damp hands to roll tablespoonfuls of mixture into balls. Place on prepared trays, allowing room for spreading. Flatten slightly. Bake, swapping trays halfway through cooking, for 14-15 minutes or until golden brown. Set aside on trays to cool. 5 For the filling, place sugar and rind in a mortar. Use a pestle to pound until finely crushed. Carefully open the chilled coconut milk. Spoon solidified coconut from surface into a glass bowl (keep liquid for another use). Add the sugar mixture and vanilla to the bowl and whisk until thick. Gently whisk in lemon juice. 6 Sandwich biscuits with filling. Keep in an airtight container in fridge.