Coconut Lemon Meltaways Recipe

Name: Coconut Lemon Meltaways
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 1 1/2 cups almond flour (you can make this, or buy it, however most store bought Almond flour is not raw); 1 1/2 cups dried shredded unsweetened coconut (I used medium shred, but fine shred would also work well); 1/3 cup coconut flour; 2 big pinch salt; Wet Ingredients; In a small mixing bowl combine the following; 6 tablespoons Agave (Maple Syrup or Honey will work); 4 tablespoons lemon juice; 2 teaspoons vanilla; 1 tablespoon lemon zest; Other; 1/4 cup and 1 tbs coconut oil, melted; powdered sugar, to dust

Servings: persons

Dry Ingredients
1 1/2 cups almond flour (you can make this, or buy it, however most store bought Almond flour is not raw)
1 1/2 cups dried shredded unsweetened coconut (I used medium shred, but fine shred would also work well)
1/3 cup coconut flour
2 big pinch salt
Wet Ingredients
In a small mixing bowl combine the following
6 tablespoons Agave (Maple Syrup or Honey will work)
4 tablespoons lemon juice
2 teaspoons vanilla
1 tablespoon lemon zest
Other
1/4 cup and 1 tbs coconut oil, melted
powdered sugar, to dust

1
Preheat oven to 200u00b0F.
2
Mix dry ingredients in electric mixer.
3
Mix wet ingredients in bowl or cup with a spout.
4
With mixer on low, slowly stream wet into dry.
5
Stream coconut oil into the mix.
6
Form into small balls.
7
Option 1.
8
Place in oven until they crack open. This should be about an hour, maybe more.
9
When done, they will be dry on the outside and melt in your mouth moist on the inside.
10
Option 2.
11
Just refrigerate for at least 1 hour. These will be soft and moist.
12
Dust with powered sugar.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Dry Ingredients, 1 1/2 cups almond flour (you can make this, or buy it, however most store bought Almond flour is not raw), 1 1/2 cups dried shredded unsweetened coconut (I used medium shred, but fine shred would also work well), 1/3 cup coconut flour, and more.

Yes, Coconut Lemon Meltaways falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Lemon Meltaways

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions