Confession: These pictures are old. These photos are from a different, yet similar recipe.
These pictures are of my second attempt at Lemon Poppyseed Cookies and I thought I had nailed it, so I had a little photo session. And then…well, then I changed my mind. They were good, but I knew I could do better.
So, I made another recipe and I tweaked it. Just slightly.
Now, while I love me some tropical weather (the beaches! the ocean! the birds! the rum!), I don’t love coconut. But I’ve been testing coconut oil in some recipes, looking for a balance between just a hint of coconut and WHOA COCONUT.
It’s a delicate balance, that one.
I’ve been using this Tropical Traditions Coconut Oil for a while now, and I usually use a mixture of the oil with some margarine.
And like I said, I thought that I’d perfected this recipe using that combo. But after a half dozen or so, I realized that the texture was…off and the coconut and lemon flavors just weren’t jiving. The coconut flavor was non-existant.
Since we’ve already established that I’m not a coconut fan, you’d think this would be good. But even the lemon flavor was a little….funky.
And I am a lemon fiend.
(I am also a pun fiend.)
So, I set out on attempt # 3 for the perfect ratio of lemon to coconut and this time, the proverbial third time, was indeed a charm.
I, however, was lazy and didn’t take a picture of them. Or maybe what happened was that I ate them too fast.
You’ll have that.
My mom said that she couldn’t even taste the coconut, which is success in my book, but I could still taste it. Since I am pretty sure I’m in the minority in terms of my feelings towards coconut, this recipe will likely be a hit. If you are coconut sensitive, like me, you may want to use less coconut oil and no margarine, but I’d add more lemon juice to up the lemon taste.
Lemon Coconut Poppyseed Cookies with Lemon Glaze
- 1/4 cup coconut oil
- 1 cup sugar (I used erythritol)
- 1/2 tsp vanilla
- 1/4 tsp lemon extract (optional)
- 1 egg
- 3/4 – 1 T lemon juice
- 3/4 cup oat flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1 T poppyseeds
- For the glaze:
- 1 cup powdered sugar
- 1/2-1 T almond milk (or whatever dairy or non-dairy milk you use)
- 1 tsp lemon juice
Cream the sugar, oil, vanilla, and lemon extract (if using) together. Add in the egg and lemon juice. COmbine the flour, baking soda, and salt in a separate bowl and then add to the wet mixture, half at a time. Fold in the poppyseeds. Bake at 350 for 8-10 min.
While the cookies bake, combine the glaze ingredients in a bowl. The glaze will be runny, but it will harden as it dries.
Cool the cookies on a cookie sheet until cool to the touch and drizzle with the lemon glaze.
Obviously, the glaze is optional, but it is highly recommended. No such thing as too much lemon, right?
I should note that the cookies made with all coconut oil looked much neater than these. But I didn’t use a cookie scoop with the cookies in these photos, and I did with all-coconut oil batch. Was it the coconut oil or the scoop that made the cookies look different?
I don’t know for sure, but I do know that I always get perfect looking cookies when I scoop.
But that’s just my opinion. Here’s the grain of salt you should take that with.
So the moral of this post is that even a coconut hater can learn to embrace the coconut oil.
AND, if you haven’t tried coconut oil, or you are curious about it, or you want to try some out, you might want to read my next post. *hinthinthint*
Have you ever used coconut oil in baking? What other ways have you used coconut oil?