Lemon Coconut Cookies with Cherry Nice Cream
These Lemon Coconut Cookies with Cherry Nice Cream are an incredibly refreshing combo in this summer heat ☀️ It may be my new summer favourite dessert. Both the Lemon Coconut Cookies and Cherry Nice Cream can be made separately ahead of time until you are ready to assemble or enjoyed separately if desired.
SERVES – 5 nice cream sandwiches
PREP 15 mins / FREEZE TIME 35 mins / BAKE 12 mins / TOTAL TIME 62 minutes
Lemon Coconut Cookies
Ingredients (makes 10)
~ 1 cup oat flour
~ 4 Tbsp xylitol
~ 1/2 cup shredded, toasted, unsweetened coconut (half reserved to cover nice cream sandwiches)
~ 1/2 tsp ea. baking soda and vanilla extract
~ 1/4 tsp ea. baking powder and sea salt
~ 1/4 cup ea. aquafaba and lemon juice
~ zest from 2 lemons (approximately 2 Tbsp)
Cherry Nice Cream
Ingredients (makes 2 cups approx.)
~ 2 frozen bananas, chopped (I like to break them up before freezing in a Ziploc bag)
~ 2 cups frozen dark cherries
~ Optional: 1 cup fresh cherries, chopped
Steps
Lemon Coconut Cookies
1. Heat oven to 350 degrees Fahrenheit. Combine oat flour, xylitol. half of the toasted coconut, baking soda, baking powder and salt. Set aside.
2. In a measuring cup, measure out the lemon juice and aquafaba. Next add vanilla extract and lemon zest. Stir until combined.
3. Place wet ingredients into dry ingredients and fold until incorporated. The mixture will be quite fluffy.
4. Cover a baking sheet with parchment or a Silmat. Place batter one tablespoon at a time on the cookie sheet. The cookies will spread so be sure to place them 2-3" apart (I can fit all 10 cookies on one sheet).
5. Bake for 12 minutes and remove from oven. Allow cookies to cool for 5 minutes then place cookies into the freezer (on the baking sheet/parchment paper). The cookies ideally need to be frozen before placing the Cherry Nice Cream on top. Allow cookies to freeze for 30 minutes.
Cherry Nice Cream
6. While the cookies are cooling, place the frozen bananas and cherries in a high-powered blender or food processor. Blend until smooth. If adding fresh chopped cherries, fold in now with a spatula.
7. Remove cookies from the freezer and loosen with a spatula. Flip them over so that the Cherry Nice Cream is added on the underside of the cookie. Add nice cream on one cookie, then place a cookie on top to make a sandwich. Roll the edges of the sandwich in the reserved shredded, toasted coconut.
8. Serve immediately. I recommend freezing the cookies and nice cream separately if serving at a later time. Nice Cream can soften within 20-30 seconds in the microwave.
Happy Baking Friends!
♡ Kell
