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Key Lime and Coconut Cookies

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Key Lime and Coconut Cookies (Low-Fodmap)
Yields 14
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 4 tbsp extra virgin coconut oil
  2. 1 egg
  3. ½ cup/ 115 gr. sugar
  4. 1 tsp vanilla extract
  5. Zest of 1 key lime
  6. 2 tbsp lime juice
  7. ½ cup/ 70 gr. rice flour
  8. ½ cup/ 75 gr. tapioca
  9. ½ teaspoon salt
  10. ½ cup/ 37 gr. shredded unsweetened dried coconut
  1. Preheat the oven to 350ºF/ 180ºC and line a small baking sheet with parchment paper.
  2. Beat the coconut oil and sugar for about 5 minutes.
  3. Add the egg, vanilla extract, lime zest and juice.
  4. In another bowl, mix the flour, tapioca, salt and add to the mixture, blending thoroughly.
  5. Add the shredded coconut and stir until evenly moistened.
  6. Spoon the dough into a piping bag fitted with a piping tip. Pipe the cookies, evenly spacing them onto the baking sheet.
  7. Bake until golden, 15-20 minutes
  8. Let the cookies cool on the tray for 10 minutes before eating or storing in an airtight container.
  1. On the low-FODMAP diet, the recommended quantity of shredded coconut is ¼ cup. This recipe calls for ½ cup, so it´s advisable not to eat more than seven cookies.
Adapted from my Coconut and Lemon Cookies

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