My sense of humor about winter weather conditions has officially run dry. It’s May, Mother Nature…time for your 8-inches of snow shenanigans to cease. Harumph.
On a recent visit to a Home Goods store I found discounted packages of Cocoroons. I was hungry, waiting for my mother to comb the kitchen section for the tenth time, and so I splurged and found myself a seat. Holy mackerel are those good! But EXPENSIVE (normal price is around $8/bag)! So this recipe was born of a desire to have these cookies in an affordable way. Oh, and to have lemon-flavored treats, too. I love lemon-flavored treats.
I wouldn’t say these cookies zone the best (as with all baked paleo goods), but they’re a great little treat with dinner or make a perfect summer afternoon snack (I’m only presuming, here, as I think we’ll never see summer in Laramie). I also have a strong suspicion that these pair beautifully with a good, crisp bottle of white wine. PLUS you don’t have to bake these. What? That’s right, practically effortless.
Paleo Lemon Meringue Copycat Cocoroons
Servings per batch: 23 (1 cookie/serving)
Zone calculations: 0P; .3C; 1.5F
1 ½ c. dried, unsweetened coconut
½ c. almond flour
3 tbsp coconut oil, melted and cooled slightly
4 tbsp pure maple syrup
Zest of 1 lemon
½ tsp. pure vanilla extract
Pinch of salt
Put all ingredients into food processor and pulse until everything is well incorporated/mixed. Scoop tablespoon-sized amounts of mixture onto a parchment-lined cookie sheet. Let cookies “air dry” for 5-6 hours. Put in container and store in the refrigerator.