MAKES 24 COOKIES
Ingredients
• 2 cups palm sugar
• 2½ cups almond flour
• 3 teaspoons lemon zest, fresh grated, divided
• ½ teaspoon baking powder
• ½ teaspoon salt
• 14 tablespoons coconut oil, softened
• 2 teaspoons vanilla extract
• 2 large eggs
Preparation
1. Adjust an oven rack to the middle position and heat the oven to 350°F. Line two large baking sheets with parchment paper. Process ½ cup palm sugar with one teaspoon lemon zest in food processor until combined (about 10 seconds). Spread ½ cup of the palm sugar and lemon zest mixture in a shallow dish for rolling. In a medium bowl, whisk the flour, baking powder, and salt together.
2. In a large bowl, beat the coconut oil and remaining 1½ cups palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined. Beat in the vanilla, two teaspoons lemon zest, and then the eggs one at a time until combined (about 30 seconds), scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds). Give the dough a few final stirs with a rubber spatula to make sure it is well combined.
4. Working with two tablespoons at a time, roll the dough into balls with wet hands, then coat with the palm sugar. Place balls on the prepared baking sheets, spaced about three inches apart. Flatten the cookies to a three-quarter-inch thickness with the greased bottom of a drinking glass. Sprinkle the remaining palm sugar over the flat tops.
5. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown, but the centers are still soft and puffy (10 to 12 minutes), rotating each baking sheet halfway through the baking. Cookie will spread out and flatten.
6. Let the cookies cool on the baking sheet for 10 minutes. Serve warm or transfer to a wire rack and cool completely.
