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# Preparing the dough Whisk the softened butter with the granulated Xylitol until the mix lightens visibly. Add the egg yolks, lemon zest and lemon juice and mix. Now add the dry ingredients: ground almonds, baking powder, carob flour and desiccated coconut. You will get a crumbly dough. Bring together with your hands. Wrap in cling film and chill for about 2 hours. # Baking the cookies For each cookie, take 1/2 tablespoon of dough and form a ball. Tip: I like to dust a measuring spoon with almond flour, fill it with dough, and then whip it out of the measuring spoon. Like this you can easily get cookies that are all the same size and nice and round. Leave enough space between the dough balls, as the cookies will spread in the oven. Bake for about 17 minutes. The cookies are done when the edges start to brown. Let cool completely. # Decorating the cookies Mix some lemon juice with powdered xylitol until it dissolves completely. Brush on the icing and sprinkle with desiccated coconut. Top with a bit of lemon zest.
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