Ingredients
Method
- Cream the Base: In a large mixing bowl, beat the softened cream cheese and powdered sweetener together until the mixture is completely smooth and fluffy. Ensure there are no lumps remaining.8 oz full-fat cream cheese, 1/2 cup powdered sweetener or powdered sugar
- Add Aromatics: Stir in the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix well until the citrus flavor is evenly distributed throughout the cream cheese.1/4 cup fresh lemon juice, 1 tablespoon fresh lemon zest, 1 teaspoon vanilla extract, 1 pinch salt
- Incorporate the Flour: Gradually add the almond flour to the wet mixture. Stir with a spatula until a thick, dough-like consistency forms. If the dough feels too soft to handle, place it in the refrigerator for 15 minutes to firm up.1 1/2 cups almond flour
- Prepare the Coating: Place the shredded coconut in a shallow bowl. For extra flavor, you can lightly toast the coconut in a dry pan over medium heat for 3-5 minutes until golden brown before using.1 cup unsweetened shredded coconut
- Shape the Cookies: Use a small cookie scoop or tablespoon to portion out the dough. Roll each portion between your palms to form a smooth ball.
- Coat in Coconut: Roll each ball in the shredded coconut, pressing gently so the coconut adheres to all sides of the cookie.1 cup unsweetened shredded coconut
- Chill and Set: Place the finished cookies on a parchment-lined tray and refrigerate for at least 2 hours. This allows the fats to firm up and the flavors to meld together for the perfect texture.
Notes
Ensure your cream cheese is fully softened to room temperature to avoid a lumpy texture, and consider toasting the coconut coating for a nuttier flavor profile. Store these cookies in the refrigerator for up to 5 days or freeze them for up to 2 months.