These lime and coconut cookies are the ideal mid-day snack for any day, but make for a particularly festive complement to the upcoming Cinco de Mayo celebrations. They are not only delicious but also paleo, making them easier to digest and a lot lighter than, say, a white sugar and flour-packed alternative.

Based in almond meal and shredded coconut, these coconut cookies are dense and chewy enough to fill you up without weighing you down. Sweetened with honey and accented with fresh lime juice and zest, they are sure to satisfy your sweet tooth in a uniquely wholesome and celebratory fashion.

Because these cookies are paleo, they are free of white flour and white sugar (aka empty nutrition), and instead based in simple, pure, gluten-free ingredients, such as almond meal, tapioca flour, and coconut. While honey is the listed sweetener in the recipe, feel free to use coconut nectar or maple syrup in its place. Otherwise, keep the recipe as it stands, which for all intents and purposes, is perfect. Enjoy!

Paleo Lime and Coconut Cookies Recipe

Makes 12 to 15 cookies

Ingredients

• 2 cups almond meal
• ½ cup tapioca flour
• 1 ½ cup shredded coconut
• 1 teaspoon baking soda
• 1 tablespoons lime zest
• ¼ teaspoon Himalayan salt
• 2 free-range organic eggs
• ¼ cup honey
• 3 tablespoons freshly-squeezed lime juice
• 2 tablespoons melted coconut oil

Directions

Preheat the oven to 350 degrees Fahrenheit. In a bowl, stir together the almond meal, tapioca flour, shredded coconut, baking soda, lime zest, and salt in a large bowl. In a separate bowl, whisk together the eggs, lime juice, honey, and coconut oil until smooth. Pour the wet mixture into the dry mixture and fold together until it is well combined and forms a dough on the wetter side in terms of consistency.

Scoop tablespoons of the dough onto a baking sheet, each about two inches from one another. Flatten each of the cookies lightly with a fork so that each is about once centimeter high.

Place the baking sheet in the oven and bake the lime and coconut cookies for 15 to 20 minutes, or until golden brown.

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