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1
To prepare the coconut butter, place the coconut flour in a large saucepan and cover it completely with the water.
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2
Turn on the heat and bring the mixture to a boil.
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3
Reduce the heat, stir often, and add water as it evaporates.
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4
Cook for approximately 20 minutes, then filter the mixture, use a potato masher for the coconut flour.
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5
Place the mixture in an airtight container and refrigerate it overnight, the next day, remove the container from the refrigerator, the solid, fatty part on top is the butter.
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6
Filter the mixture again to separate the fatty part from the liquid. (The liquid part can be added to shampoo or conditioner or used as a moisturizer for the body. The coconut butter is excellent for the skin, the lips, and the hair, and it is obviously edible as well.)
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7
To prepare the cookies, stir the coconut butter with the powdered sugar and the thyme leaves, just enough to combine.
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8
Add the egg yolk, a pinch of salt, and the two types of flour sifted together.
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9
Add the lemon juice and shape the dough into a ball, cover it with plastic wrap and refrigerate it for approximately 1 hour.
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10
Flour the work surface and roll out the dough to a thickness of 1/2 centimeter and cut out the cookies with a cookie cutter of your choice.
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11
Sprinkle the cookies lightly with granulated sugar.
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12
Bake at 160C for 10 minutes, until the cookie edges are lightly golden.
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13
Remove the cookies from the oven and cool them on a wire rack.
