After a week off of recipe experimenting and blogging, I am back and feeling refreshed! I hope you all had a wonderful Christmas holiday. Mine was too short, of course, but oh so lovely. As always, holidays seem to amplify all the things and people I have to be thankful for, and this one was no different. The fact that I am writing this paragraph now on my own blog about a delicious and healthy treat is something to be thankful for. My desire to eat healthy in the first place, as well as yours for reading this blog post (and even more-so for those who choose to make the recipe I have listed below alongside other healthy recipes) is something to be thankful for. Our desire and ability to seek nourishment for our bodies is a wonderful gift I do not want to take for granted. This hit me today while making these sweet little lemon cookies that I absolutely adore. Whether you choose to make these or not, I thank you for stopping by and showing interest, and hope you go on to live a healthy life full of gratitude.
1/2 cup raw macadamia nuts
1 cup raw cashews
1/2 cup coconut dried, unsweetened & shaved
1 tablespoon fresh squeezed lemon juice
2 tablespoons raw honey or raw agave nectar
Additional coconut for dipping the tops of the cookies.
Blend the nuts and coconut in a food processor until they resemble a coarse meal. Now add the lemon juice and honey or agave and process until the mixture becomes a sticky ball whirling around the bowl. Scoop rounded spoonfuls of dough and shape into cookies. Dip the tops of the cookies into a small bowl of coconut, and freeze on a plate for 15 minutes before transferring to an airtight container to keep in the freezer until ready to consume.