100gcoconut creamthe thickened cream from a can of full-fat coconut milk
1/2 teaspoonbaking powder
Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
Mix all the dry ingredients in one bowl.
Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
Add melted coconut cream and lime juice to the bowl with dry ingredients. You can use a spoon or your hands and mix until the dough begins to stick together and everything is well combined. Taste and adjust flavor as needed.
Form the dough into cookies using your hands and use a fork to make a crisscross pattern on each cookie.
Place cookies on the baking sheet and bake for approx. 18-20 minutes.
Remove from the oven and leave them to cool down completely. They will continue to firm up while cooling.
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.