Monday, October 10, 2011

Coconut-Lemon Meltaways

Whew! It's good to be back and even better to be toting a recipe that I'm super excited and proud of!
Originally I thought about making these cookies after purchasing something very similar at my local grocery store a couple weeks ago. Wonderfully Raw makes a great Macaroon, so I have to give them thanks and a shout out for inspiring me to make today's recipe. 
The main difference between my cookie and WR's is the consistency. Before I knew it I had come up with less of a Macaroon, and more of a Meltaway...my other personal favorite cookie. This recipe also comes just in time for the holidays - the best time of year to have Meltaway cookies in your home! While I don't dust mine with Powdered Sugar, if you're not concerned with rawfood rules then by all means - dust your cookies in the stuff! I've done a bit of research in regards to powdered sugar substitutes, but I'm not ready at the moment to show anything. Hopefully in the near future that will change though. I'll keep you posted!
These are just too easy to make...
Coconut-Lemon Meltaway Cookies
Makes roughly 22 to 24 Cookies
Step 1.
Dry Ingredients
1 & 1/2 cups Almond Flour (you can make this, or buy it - however most store bought Almond flour is not raw)
1 & 1/2 cups dried Shredded Unsweetened Coconut (I used medium shred, but fine shred would also work well)
1/3 c Coconut Flour
2 big pinches of Salt
Mix all of your dry ingredients together - set aside and move onto the next step.
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Step 2.
Wet Ingredients
In a small mixing bowl combine the following:
6 Tbsp Agave//or//Grade B Maple Syrup//or//Raw Organic Honey
4 Tbsp Lemon Juice
2 tsp Vanilla 
1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)
Mix together all of the above ingredients...
Now, it's time to break out your Electric Mixer!
With your mixer on, slowly stream in the wet ingredients...
Almost done...
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Step 3.
The Thickener
1/4 cup AND 1 Tbsp melted Coconut Oil
While your Mixer is on, stream in your melted Coconut Oil. Your batter will thicken fairly quickly as it mixes with the Oil and the oil cools down.
Oh boy!
Now it's time to form some cookies!
The final step is up to you.
You can either - 
Option 1. (This is the best way to have these cookies in my opinion) 
Warm them in either your Dehydrator or Oven (set at it's lowest heat, leaving the door cracked open). 
Warm your Cookies for 1 hour, maybe a bit longer 
Your finished Cookie will be dry on the outside and melt-in-your-mouth moist on the inside 
Place your cookies in the fridge after they've cooled down, letting them chill and set before you eat them.
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Option 2. Place your Cookies to set/chill in the fridge for about an hour.
If you opt not to heat/dry your cookies the texture will be soft and moist.


Dreamy Meltaway Cookie, oh how I love thee.
Wishing you all a wonderful and tasty Monday. 

xoxo,
Sarahfae - AtV

144 comments:

  1. They are beautiful!! Thanks for the recipe. I am going to make a Key Lime Meltaway since our tree is busting with them!!!
    Peace and Raw Health,
    Elizabeth

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    1. Oh wow! I bet the key lime meltaways were as awesome as these coconut ones sound.

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  2. I NEED TO EAT THIS ASAP!!!!!!!!!

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  3. These look so amazing, and I bet just taste super DELISH! I adore lemon and coconut and can't wait to make these. YUM!

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  4. I bet the coconut oil does give these a totally meltaway quality. YUM!!!

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  5. divine! oh the imagination you have astounds me. Love it. the photos are delightful.

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  6. i love you. im making these asap. i make a coconut-lemon-cashew raw cookie on my dehydrator, these have to be similar only without the nuts...zomg i want!!!! :)

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    1. May I have the recipe for your coconut-lemon-cashew cookie?

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  7. These look super easy AND delicious! Thanks for posting!

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  8. I'm totally jealous of your yellow stand mixer. My parents bought me one a long time ago. Which is quite nice, but they played it safe and went with white. And stand mixers are not exactly something you can easily collect.

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    1. Your post is pretty old but I wanted to tell you that there are people that paint them with Flames, Hello Kitty, Etc. http://www.bing.com/images/search?q=hand+painted+kitchenaid+mixers&qpvt=hand+painted+kitchenaid+mixers&FORM=IGRE

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  9. These look awesome ... bet they smell divine! Thanks for posting!

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  10. Yum! Those look awesome. Also, I'm super excited to know if you come up with any powdered sugar substitutes. I have pondered the idea myself, mostly involving coconut flour (but that doesn't seem very raw, I suppose). Fingers crossed for you!

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  11. These look great. Do you think I could substitute honey for agave syrup?

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    1. I used 1/2 honey and 1/2 maple syrup (because I was out of agave)...worked great! (I've also used raw honey, but melted it first).

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  12. Found these on pinterest. Your photos are gorgeous. Mine turned out a bit speckled because the almonds I used had a brown exterior, but they taste AMAZING and still look pretty enough. I am not raw and didn't have coconut flour, agave or coconut oil. I subbed (I know many are about to cringe) all purpose flour, honey and grape seed oil. I also don't have a dehydrator so I put them in the oven on 225 for about 10-15 and that got rid of the sticky outside without cooking them. My recipe made 18 cookies and they came to 128 calories each.
    Now I think I'll go to the store and make them the way they were intended :)
    Thanks so much for a great recipe!

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    1. This is awesome! Thanks so much for the feedback! :)

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  13. Do you simply grind almonds in a food processor to make almond flour?

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    1. If you're making Almond flour at home then it goes something like this:
      - Soak 2 cups almonds over night(8 hours)
      - Drain almonds from soaking liquid
      - Remove the skins from the almonds
      - Place almonds into food processor and grind to a meal
      - transfer ground almonds to dehydrator and dry 6 to 8 hours
      - remove ground/dried almonds from dehydrator and grind once again
      - store in air tight container in fridge

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    2. Trader Joe's sells Almond flour and Hazelnut flour.

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    3. Another option for homemade almond flour: if you make your own Almond milk, just dehydrate the leftover pulp. Once dry, run it in the food processor until it has a fine consistency.

      This recipe looks devine! I can't wait to try it!!!

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  14. Love these! Do you think they'd be ok without the extra sweetener (agave)? Or maybe made with OJ or Grapefruit instead if there's no sweetener?

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    1. If you're not going to use agave, then I would recommend Dates or another type of sweetener - otherwise (even with the addition of juice) you'd end up with an unsweetened coconut biscuit/scone.
      It's totally up to you though :)
      -S

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  15. These sound amazing! I will give them a mouth tasting try! Thanks :D

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  16. Ok So now I have made them just as the recipe states and it is MUCH more of a melt-away texture as apposed to chewy with the honey and grape seed oil. I LOVE these just as the recipe is written, they are definitely better. The only thing that I would do different next time, and there will be a next time, is my oven only goes down to 170 and an hour was a bit too long. THANK YOU

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  17. Just saw these on Pinterest and they look absolutely amazing!! I love anything "lemon" and have lots of Meyer's lemons growing on my tree right now, so I will be making these for sure!

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  18. These look incredible! Can't wait to try them.

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  19. any flour alternative suggestions for people allergic to tree nuts? :)

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    1. I Rojoco,
      Thanks for the comment - I like what Janice said below.
      The first flour that I thought of was oat groat flour, which can be made by simply grinding whole dry oat groats in a (clean)coffee grinder. Sometimes I double grind the oat groats to get the flour extra fine. My other suggestion would be coconut flour, but the processing of coconut flour is not always raw.
      -S

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  20. @ rojoco - I am sure you will get other suggestions, but off the top of my hed you can make flour from seeds - sunflower seeds, sesame seeds, etc. You could also make a mixture of seeds - flax, sesame, etc. using a coffee grinder and use that (the color and texture will vary depending on what you use).

    I also make flours from raw oats and wheat germ. :) Good lcuk!

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  21. Also, I use stevia sometimes - nutsonline sells a very good powdered stevia - just a PINCH does it. I don't know if this site recommeds stevia or not, just my own opinion. :)

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  22. Hi, these looks amazing. I did want to let you in on some info about Agave. I copied this excerpt from Weston A Price Foundation.
    "We urge consumers to read labels carefully," says Fallon, "and avoid any product containing HFCS or agave. Use moderate amounts of honey, maple sugar or syrup and palm sugar in homemade desserts. Even white sugar is a better choice than agave ‘nectar'."

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    1. Hi, Anonymous -
      Thanks for the comment, but I have to admit that I vehemently disagree with you.
      To say that Agave is no better than HFC is dogmatic and very false. To say that white refined sugar is an even better choice than Agave is false, and very sad.

      It's true that there are NO raw food regulators that oversee natural food manufacturing companies and those products that are marked "RAW".
      It's true that there are a LOT of Agave products that are refined at high heats (like HFC and white sugar).
      This is where the choice is up to you.
      If you've taken a look at most of my recipes you might find that the use of agave is very minimal, and mostly limited to desserts.
      I prefer to make my own sweetener out of dates when possible.
      I have done the legwork and contacted the company who's agave I use - a quote from a recent post of mine:

      "Something I don't use very often in my kitchen is Agave, but where this specific Cheezecake is concerned you absolutely positively need to use it. I recommend Wholesome Sweeteners Organic Raw Blue Agave. I've actually taken the time to contact Wholesome Sweeteners, inquiring to whether or not their product is truly raw. They were gracious enough to respond to my email, confirming that they do not heat their Organic Raw Blue Agave above 118 degrees."

      If you're not comfortable with using Agave then simply don't use it - use another liquid sweetener of your choice, but please save your dogmatic opinions for another place.

      Thank you,
      - S

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    2. i would be careful with any info taken from the Weston A Price foundation

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    3. Why be cautious? I thought they had good health advice?

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    4. I don't want to get involved in an argument regarding Agave but I will say that my mother's endocrinologist is very much against it. The last time my visited and saw it in my pantry, she threw it out and instructed me to stick with maple syrup or stevia. My understanding is that the endocrine system can deal with maple syrup better than agave. Though, weighing our individual health risks and talking to a well-informed, trusted doctor is the best thing to do beforehand, etc.

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    5. What is good for one person, may not be good for another. Everyone is different, look at it like this, some people have diabetes and can't have sugar, some people are allergic to Splenda, what can kill or hurt one is safe for the other. People are not made from cookie cutters.

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  23. I made these cookies tonight and they are absolutely delish!! Thank you! After a 30-day gluten and dairy-free cleanse, I needed a little something sweet but didn't want to resort back to old ways. I made these before reading all the comments so I didn't know the right way to make almond flour. I ground up my almonds out of the bag for less than 20 seconds and they didn't get oily and worked. Great recipes! I'm excited to see there are so many healthy substitutes for conventional dairy products - ie. sour cream. Thank you for taking the time to post and share. You're making a difference in many people's lives!

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    1. Thank you so much for this comment, Lindsey! I'm so happy you liked the cookies!
      -S

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  24. Could one use whole wheat flour instead of the almond and coconut flour? I can't find either in my area, and I don't have a dehydrator to make my own.

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    1. Hi Liz - You could certainly try. I'm not sure what the outcome will be since whole wheat flour is much more of a fine flour that almond or coconut. Let me know if you try it!

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  25. I just made these. I used maple syrup because I am out of agave and honestly on the fence with it. Thanks for the info on it. Anyway these are freaking nom!
    Sarah

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    1. Yay! Thanks for the feedback, I really appreciate it!

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  26. Rave reviews from our house! I made a regular batch and then just had to do a little experimenting because I am a chocolate person... for the second batch I used orange juice and zest instead of lemon, then added cocoa, a bit more coconut oil and 2 oz melted chocolate. Both are amazing. Thanks for the recipe!

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    1. Ohh, your chocolate/orange version sounds fantastic, Marae! Thanks so much for the feedback!

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  27. they're in the oven now. my hands smell DIVINE. the part I hate?

    "Place your cookies in the fridge after they've cooled down, letting them chill and set before you eat them."

    how on earth am I supposed to wait that long?!

    can't wait to report back about them! (indeed, i am so impatient to consume this cookie that I am distracting myself by posting a comment prematurely…)

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  28. ummmm….how do i say this? what i mean is, how do I say this without lots of expletives?

    these cookies are INCREDIBLE. as in, it's the happiest my mouth has been in ages. ABSOLUTE AGES.

    as a result, I'm awarding you the ever coveted "hero of forever" status.

    it's the least i can do.

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    1. Lovelovelove these comments, Breanna!
      Thank you SO much for the feedback, and I'm SO glad you love them! I'll try my very best to live up to your hero status. ;)

      xoxo

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  29. Thanks for this recipe -- I'm actually looking for some good Gluten free desserts (hopefully will find some chocolate ones I like) and these look wonderful! Can't wait to try them. Love coconut and lemon and coconut oil. Wondering though, are there good substitutes for agave?

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    1. Hi Debbie, thank you for the comment!
      My other liquid sweetener of choice would be Coconut Nectar, but you can also use Honey or Maple Syrup. It's up to you. :)

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  30. These look great and glad the are gluten free-my son(On glutnfree diet) might like them. Thanks

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  31. Just found your site and want to try lots of recipes, but definitely going to try this one first! I will be purchasing a dehydrator (I need one anyway)--can you tell us what settings and time to use on a dehydrator? Thanks for sharing your culinary delights!!!

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    1. Thank you for the comment!
      The dehydrator setting for these would be 118-120f and the drying/warming time is the as using the oven method noted in the recipe.

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  32. Wendy Gable CollinsFebruary 11, 2012 at 7:12 PM

    I made these today and they are amazing! I baked them at 225º for 30 minutes and then put them in the freezer for an hour. Super yum!

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  33. just made these and they're truly DIVINE! i subbed raw honey for the agave, but kept the recipe the same otheriwise: AWESOME!!!

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    1. This is awesome! Thanks for letting me know!

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  34. I made these exactly as your recipe stated.... Couldn't be happier with how easy and how delicious they are. I have them in my oven now, but already tasted one. Not sure what's up with all the agave issues? I guess I'm not in the loop... If there is a risk, I didn't know and use now and then in place of honey. Thanks for a great recipe.

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  35. I am so hooked on the Wonderfully Raw lemon macaroons...I'm going to try this recipe this week, I can't wait! Thanks for posting this!

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  36. These sound so good! But I'm allergic to almonds - have you ever tried any other type of nut?

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    1. Thanks for this comment, Reeve. You could try using Hazelnut flour instead of almond flour.

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    2. My brother told me he was allergic to almonds. But when I gave him almonds that had been soaked overnight, rinsed, dried in the dehydrator at 115°, he had no reaction.

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  37. These were awesome... so lemony goodness. Thanks for the recipe!!

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  38. I made these for a friend's recent get together and everyone there RAVED about them! I'm about to make my third batch this week, they're my new favorite treat. Thanks for the awesome recipe!

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  39. These cookies were freaking amazing. I ate the last one yesterday and I am already grieving their disappearance. Can't wait to make them for my mom and sisters! Who would ever want a lemon bar when you could have these?

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  40. I made these today and they were AWESOME!!! My mixer was on the blink so like I do with most of my raw foods - I used my hands and everything blended wonderfully...I like them warm and chilled....Thank YOU! YUM!

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    1. Thanks for the comment - I was trying to figure out if I could make these without an electronic mixer! Going to try them out now

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  41. Just made these for the second time... can't stop eating them!!

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  42. I have a quick question. Can you use sugar other than agave because I don't have any and I would like to make this. I am so glad that I found this recipe as we are trying to go completely gluten free

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  43. I found your recipe on pinterest a few days ago and have been eager to try them! I just whipped up a batch of these with the kids -- so fun! They smell delicious and the "batter" tastes great, too. I love that there is no raw egg, so we felt free to sample as we went! They are warming/ drying in the oven now, can't wait to try them! Advanced apologies to your readers, but I didn't have agave (and we aren't vegan) so I used honey and a dollop of blackstrap molasses. They are a touch darker than the wonderful blonde color in your pictures but that's ok! Thanks so much for posting this recipe -- it's hard to find easy, tasty gluten, dairy, and soy-free goodies! Oh, and we love, love, love almond flour and coconut oil so double SCORE!!

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  44. Hello,

    I can't wait to try a batch of these cookies. I found your blog on pinterest too. I'm not vegan but I follow a lifestyle free of dairy, soy and grains. Keep the recipes coming. Thank you!

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  45. Oh dear me. I probably should NOT have 'found' this recipe! Loving your blog! These LOOK AMAZING! I'm all about finding 'good', healthy snacks!

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  46. I found these on pinterest and made them tonight. They satisfy my sweet craving healthily, and are surprisingly filling!

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  47. Definitely making these tomorrow. I don't have agave nectar and unfortunately I hate lemon so I'm going to try it with honey and the pineapple juice I have sitting in the fridge. I'm thinking the taste should be rather pina colada-y? I'll post back with how it went! Thanks for a delicious looking recipe!

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  48. Hi Sarahfae - have just made a batch of these and are in the oven drying - yummO!! I made almond flour with almonds with their skin on that I 'ground' in the food-processor. The batter seemed a bit dry so I added an extra tbsp of Agave, Lemon Juice and 2 tsp Vanilla - the batter tastes YUM, just a bit brown with a bit more roughage from the almond skins! :) Thanks for your amazing recipes! Jane

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  49. These look amazing! Can't wait to try them!!
    Jan

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  50. I've made them several times. I LOVE lemon but do not use agave.

    So I added 10 TB of lemon juice and 10-12 pks of truvia. Works good and I love em!

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  51. pinned it. loved em. nuff said.

    thanks a bunch!!!
    Kaela

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  52. If you really want to make these raw - use raw honey instead of agave, its a highly processed/cooked product!

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  53. Thank you so much. I made them they are so so so good. Love it.

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  54. I was wondering if it would work to dehydrate them for longer to make a cookie-type treat rather than a meltaway? If so, how long should I dehydrate them for? I love this kind of melt-in-your-mouth treat, but I know people who often like a more cookie-type sweet and would like to be able to give them a healthy, raw treat. Nothing like raw desserts to get people thinking about healthy alternatives!

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  55. These are fantastic. I made the following modifications:
    1. I omitted the agave (I'm a low-carber) and substituted a zero-carb sweet syrup. The flavor happened to be caramel because it's what was in my cupboard.
    2. Since the above mentioned sweet syrup isn't that sweet, I added about 1/2C of splenda to the dry mixture.
    3. I only had half a lemon, so I used limes and lime zest for the majority of the citrus.

    Delicious! Thanks for posting this.

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  56. I found this recipe on pinterest and am so excited to make them. I just have one problem...I am allergic to nuts (so no almond flour). I was told I could use more coconut flour, but does anyone know how much? Also I also have sweetened coconut flakes, will this ruin it?

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  57. These are a definite WIN! I used honey instead of agave and they are GREAT! I read a previous comment about using all lemon juice and eliminating the sweetener - I'm curious to try that because I, too, love lemon. Thanks for the great dairy-free and gluten-free recipe.

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  58. sooooo goooooood!
    my boy's diabetic so i halved the amount of sweetener (i used honey) and added a few pinches of stevia. oh, and i threw in some purple corn extract for fun.

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  59. OMG! I found the Motherlode! Thank you for posting this picture/recipe to Pinterest! I have been a vegan for about a year and am now advised by my fabulous alternative physician to omit gluten, surprise, surprise, dairy and sugar to correct some deficiencies in my blood testing. So this is perfect and easily adaptable to my taste! I love all the things that I have found on your blog postings!
    You are the Queen of Addiction! WooHoo!
    xoxo, Chris

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  60. I ended up using store bought almond meal and they turned out great! Really great! Just a little more rustic looking and a bit more texture.

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  61. I am so glad I've found you! I saw these cookies on pinterest and I definitely will be trying them soon! I've never heard of coconut flour so that will be a new adventure! Which I love! And PS, super jealous of the girl who has a ton of lemons on her tree...not something we can do in the midwest. And I think I keep the lemon industry in business!

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  62. can you make this recipe with regular flour? we have nut allergies in our home and can't use almond flour

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  63. Oh, my! I have made these and just tasting them before dehydrating - Oh, my! They are soooo good! I used 1/2 maple syrup and 1/2 Stevia in place of agave.

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  64. Can't believe I have all the ingredients already! Can't wait to try them. Thanks so much!

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  65. I found your recipe about a month ago on pinterest and have been waiting to make them. I thought I had compiled all of my ingredients, but oops I forgot the agave and I don't like the taste of honey.
    So I made a lemon simple syrup, with dehydrated cane juice(sugar) and the lemon juice. I mixed the two together and let it sit for about 15 min. so the sugar can dissolve. They are so good! Can't quit eating the dough! Thank you for the beautiful recipe.

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  66. May I share this with my patients in my weekly newsletter if I link it back to you? Also if I was to use xylitol instead of agave would i need to up the liquids and if so which ones to off set the last of liquid from the agave? Also to powder the outside I would suggest putting non-corn xylitol in a coffee grinder make the perfect consistency.

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  67. Would really love to make these tonight, however I've been to both my regular grocery and trader joes and could not find coconut flour or almond flour. My regular grocer had never heard of it and TJ's said they didn't carry either. I do have some almond meal here, could I substitute that for the almond flour, and just use regular flour for the coconut flour?

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    1. I'm so sorry that you're having a difficult time finding the coconut flour. Bob's Red Mill makes a great coconut flour, and the last trip I made to TJ's they had it. I wonder if you're local TJ's would order it for you?
      Unfortunately I can't recommend any substitutes for coconut/almond flour because you'll end up with a totally different texture/cookie. But if you're feeling adventurous then go for it!

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  68. Hello, I got all ingredients at Whole Foods yesterday and mixed them up today, they are fabulous, we are gluten free at our house and my husband misses his sweets.

    I do have a question though, when I added up all the calories and fats they seems a little over the top, maybe I calculated something incorrectly. Anyone else wonder about this? Thanks.

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  69. it's official - i'm not only making these, i'm signing up for e-mail updates...!

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  70. I've been dreaming of a raw counterpart to the conventional lemon/meltaway cookie. Yay! I will sprout some truly raw almonds, dehydrate them, and then grind them up into flour. I think I could eat the dough undehydrated. It looks buttery.

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  71. I am not vegan or vegetarian, but for now my diet has to be free of fruit, sugar and carbs, and I need to stick to lean protein and veggies. I've been looking for something to calm that sweet craving, and these are delicious! I'm not sure if they turned out exactly the way they are supposed to though, because they seemed a bit dry. I don't have a mixer and had to do it by hand, and the batter didn't cling together after I added the coconut oil the way yours does in the picture. I managed to get them into balls by squeezing the batter together(I think the heat from my hands might have helped). I also may have baked them a little too long, it's hard to judge when something is done when there is no colour change! Do you have any suggestions for a vegan virgin?

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  72. Do you happen to know the nutrition facts on these? They look absolutely delish though!

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  73. I put raw pork in mine, delicious!

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  74. I am so looking forward to making these! YUM!

    I came across this recipe for mixing coconut sugar (low glycemix index of about 35 I believe) with some arrowroot powder and thought it might go deliciously with this recipe :)
    http://www.nourishingmeals.com/2011/11/how-to-make-powdered-coconut-sugar.html

    If anyone gets a chance to try this before me, please post about your experience. Thanks again for the recipe!

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  75. These look fabulous! I am starting a Gluten-Free Share Page on OneCreativeMommy.com. Today was my first post. I would love it if you visited and linked up some of your great ideas. I don’t mind if they are free or if they are items to buy. We’re all looking for ideas! I hope to see you there.

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  76. These look so yummy! Has anyone tried freezing them? If so, I'd love to know how it worked out.

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    1. Thanks, Chelsea. These cookies would freeze wonderfully. Although you may need to place them in the dehydrator/oven to remove any excess moister after they've thawed out.
      -S

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  77. These look simply MARVELOUS! They sound like a lemon-coconut version of Mexican Wedding Cakes. I look forward to trying these soon!

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  78. A friend posted this on FB, and since I love lemon I was immediately intrigued, but apprehensive because I follow a primal diet and wheat flour is in EVERYTHING, it seems! But this is 100% primal and I have all the ingredients on hand except lemons (which are now on tomorrow's shopping list!)! Can't wait to make these!

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  79. Do these need to be stored in the fridge?

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  80. I made these today; took a little bit of time but worth it! I love that I made something good and sweet that I dont have to worry about. I know it wont wreak havoc on my health. They taste great straight out of the oven but the texture of the ones placed in the fridge is good too ( I split the batter...half in the fridge and the other half in the oven). Thank you for posting this! It is great to eat healthy sweets!

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  81. I am making these tomorrow, I just bought 4 pounds of Myers lemons *drool* I am going to try and give these as Christmas presents if I can let go of them ;)

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  82. We love these, I've made them a few times and we never make it to the refrigerated part...my kids grab them right out of the dehydrator...and so do I! Thanks so much for this recipe! It's just the right amount of sweet, and no grains.

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  83. Do you think these can be made with chickpea flour?

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  84. Oh my do you think this can be made without an electric mixer??

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    1. Someone made them with their hands and it was just fine! I used a hand mixer just quickly but a fork for most of it and they were still amazing

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  85. How will these travel? My college-aged niece with diet issues said she thinks all these ingredients will work for her and they sound great (to me, too!) so I'd like to send some to her in a box via US mail. Guess I'll just try it and she can eat them with a spoon if they fall apart!

    I searched for the words "travel" and "pack" but don't have time at the moment to read all the comments (tho I want to and hope to - sometime)

    Can't wait to try these, myself.

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  86. Yum – these looks delicious! Love the combination of flavours and will have to try making for my vegan friends.

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  87. Sarahfae, these were absolutely delicious!! Fragrant from the lemon and moreishly moist and melty-in-the mouth. I'm trying to get us to eat more raw food and ditch as much sugar as we can in our diet. I saw the meltaways on pinterst. Thank you so much for the recipe, I am going to add it to my recipe file and planning to make another batch very soon!

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  88. Wanted to let you know these are one of my favorite treats, and as a food blogger myself that's saying a lot! I featured them in a post we wrote today, which offers a replacement for those with nut allergies. Thanks so much! http://paleoparents.com/featured/nut-free-almond-flour-replacement/
    Stacy, paleoparents.com

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  89. I made these, and they were so good. I dried them in the oven. They got soft after I stored them in a air tight container so I stuck them in the freezer, and they were even better! I loved the texture after freezing them.

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  90. Thanks for posting this recipe! They sell these EXACT cookies at my local health food store, made by mycocroon.com ($8 for a small bag!)
    For those interested in nutritional info (per cookie)
    78 calories
    6g fat
    4g sat. far
    0 trans fat
    0 cholesterol
    26mg sodium
    6g Total Carb
    1g Fiber
    4g Sugar
    1g Protein

    Thank you thank you thank you!!!

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  91. I made these 2 days ago! They are SO good!! Thank you for the recipe! These will become a major staple in the fridge from now on!!!

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  92. Sooo these are seriously awesome. I just made these and did a version of both refrigerated and dehydrated macaroons (the dehydrated ones are in the oven now). Let me first say that the the flavors are superb- perfectly balanced, just the right amount of sweet to catch the tang of the lemon zest (I used maple syrup by the way, I don't react well to honey or agave syrup for some reason). But you nailed the measurements right on the head. These are such refreshing little indulgences and they don't even feel like a "bad indulgence" at all.

    I've tried making raw chocolate macaroons using raw cacao powder both as a cold serve as well as in the oven (dehydrated) and didn't have a very good turn out with them raw or rehydrated- I can't get the density right and they either fall apart like a super soft cookie or become too dry from the oven (even though I was checking them constantly and the oven was on warm with the door halfway open- I digress). But these were fantastic! I know I just need to get a real (quality) dehydrator but they're so darn expensive! So I'm hoping this recipe proves something wrong with my oven dehydrating method and judging by the texture/consistency of the lemon macaroons as I packed them, I'm expecting a different turn out if not better results for sure.

    Either way, I can attest to the fresh served lemon macaroons tasting delightful. I'm not even a lemon sweets person, really. I was never into "lemon bars" like my friends but these are really great. I can't wait to share them with friends as I unfortunately I'm midnight-baking again...


    Thanks again for the great recipe!

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  93. is there a substitute for almond flour or nut flour in general as i have an allergy... would love to make these and other recipes but so far to many have almond something in them..

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  94. We as a family have staryed moving toward a paleo lifestyle and I came across this recipe. SO SO good! The oven way wasnt my favoritw but I put them in the freezer and it was the perfect texture for me. My 2 and 3 year olds wanted to eat them all!

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  95. Hi there! This recipe is incredible and I plan to share the recipe link on my blog in an upcoming post. Your pictures are so beautiful (and my camera skills are totally sub-par)... May I use one of your images if I attribute the photo to you? Please let me know! Thanks so much!

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  96. I made these and my husband loved the lemon version. The 2nd time, I removed the lemon ingredients and added 2T coconut milk and a couple scoops of chocolate chips and they made fantastic chocolate chip cookies. Thanks for the recipe!

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  97. I make these often and ALWAYS get rave reviews! I love to share them with my SAD eating friends. Thanks for all your great recipes

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  98. Mine just tasted like raw cookie dough even though I put them in the warm oven for an hour as described. So I baked them. Now they are very good. I guess it's a matter of taste, but neither myself, my friend nor my husband liked it in the raw state.

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  99. Hi,
    I need to be able to make these nut free but still just as successful :) Could I swap out all of the almond flour for coconut flour?
    Thank you for your advice.

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  100. Came across this recipe on Pinterest. These look beyond delicious. And the fact that they're healthy is an even bigger plus. Definitely going to give these a try.

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  101. Do you think liquid stevia would work?

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  102. I agree with all the other raves this recipe got - fabulous! I wanted to try drying them in my oven but panicked when they started to melt and flatten out. I had my oven at about 150. Did I do something wrong? I didn't want to destroy the little gems so I snatched them out and stuck them in the fridge. I really like the idea of a dryer outside so I'd appreciate any hints! Thanks! Lori/WA

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  103. the only think i can write is, that this was a gastosex! I ve just tried and oh my god... incredible taste..thnak you so much, i think my husband will ask me to remarry him for second time after trying it :D

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  104. New to this whole paleo- and allergy- diet thing.

    Allergic to almonds, also allergic to sunflower seeds, oats and wheat products ….

    Is there a suitable substitute for almond flour?

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  105. I am making these now. I added a pinch of ginger and nutmeg to the dry ingredients and 1/8 tsp almond extract to the wet. SO DELICIOUS!!!!!!!! Thank you

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  106. I just found your recipe on Pinterest and it looks fantastic.
    One stupid question:
    The 1/4 cup AND 1 Tbsp MELTED Coconut Oil...
    Are you measuring out the 1/4C first in its hardened state and then melting it (which will appear to be less then 1/4C) or are you melting it first and then measuring 1/4C ?

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  107. This is such a great recipe. I was wondering if you have ever kept them in the freezer so they stayed good for a longer period of time.

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