Coconut butter cookies with lime and honey

Coconut butter cookies made with butter, spelt flour and desiccated coconut, with honey and lime zest, rolled in coconut. A family-friendly snack, 243 kcal per serving (3 cookies).

At a glance

• Serves 10
• Prep time: 40 min
• Cooking time: 24 min
• Total time: 64 min
• Calories: 243 kcal per serving
• Protein: 3 g
• Fat: 17 g
• Carbs: 18 g

Ingredients

• 1 unwaxed lime
• 120g butter
• 70g honey
• 1 egg
• 160g spelt flour
• 100g desiccated coconut
• 0.5 tsp baking powder
• 1 pinch of salt

Method

You’ll need: oven · grater

1. Grate the zest of the lime and squeeze it.
2. Beat the soft butter with the honey until creamy and stir in the egg, lime zest and lime juice.
3. Mix the spelt flour, four fifths of the desiccated coconut, baking powder and salt and stir them in. Chill the dough for 30 minutes.
4. Preheat the oven to 175 °C (155 °C fan). Shape 30 balls, roll them in the remaining desiccated coconut, place them on two baking trays lined with baking paper and press them slightly flat.
5. Bake the cookies one tray at a time at 175 °C for 11 to 12 minutes each, until the desiccated coconut is golden brown, and leave them to cool on a wire rack.

Good to know

Coconut and lime bring a little summer to the Christmas cookie plate. The coconut on the outside turns golden brown in the oven, while the cookies stay soft inside. They're ready in an hour.

Swaps

Lime → lemon. Honey → maple syrup. Spelt flour → plain flour. Butter → coconut oil (then dairy-free).

Cooking tips

Only grate the green zest of the lime – the white pith underneath is bitter. From minute 10, the coconut browns quickly.

Storage

Keeps for 2 weeks in a tin somewhere cool.

Allergens

Contains gluten (spelt), milk (butter) and egg; coconut doesn't count as a tree nut for allergen labelling. Because of the honey, not suitable for children under 1 year old.