submitted by Sara on November 19 2018
contains animal productscontains dairy productscontains eggscontains sugar substitutes

Ingredients
for
servings

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For the dough
1¾ cups 2 tsp Coconut Flour, partially de-oiled
⅜ cup 1 tbsp Erythritol
contains sugar substitutes
4  (ea. 0.60 oz) Egg yolk, large
contains animal productscontains eggs
⅞ cup Butter, unsalted
contains animal productscontains dairy products
¼ cup 3¼ tsp Coconut Milk, canned
1 tsp Lemon zest, peel
For the icing
1  (ea. 1.16 oz) Egg white, large
contains animal productscontains eggs
1 pinch Salt, Kosher salt, table salt
⅚ cup Erythritol
contains sugar substitutes
¼ cup Coconut, dried, desiccated, unsweetened

Preparation

  1. Serving size: 1 cookie, about 6 cm or 2 3/8 in high
  2. Temperature: 347 °F

    Preparing the dough

  1. Cream the butter and add the egg yolks and lemon zest.
  2. Gradually add the erythritol. Mix until the butter visibly lightens in color.
  3. Gradually add the coconut flour and the coconut milk to the mix.
  4. With your hands, bring together a smooth dough and wrap it in cling film.
  5. Chill for at least 2 hours or even overnight.
  6. Baking the cookies

  7. When ready, take a portion of dough and roll it between two sheets of cling film to about 3 mm or 1/8 in thickness.
  8. Continue chilling the remaining dough, as it is hard to work with when warm.
  9. Cut out moon-shaped cookies with a cookie cutter and transfer to a baking tray lined with baking paper.
  10. Bake for about 10 minutes. The cookies are done when the borders start to lightly brown.
  11. Decorating the cookies

  12. When the cookies have completely cooled, you can ice them.
  13. For this, whisk an egg white with a pinch of salt to stiff peaks and then gradually add the erythritol.
  14. Brush the icing on the moons and sprinkle with desiccated coconut. Lightly press the coconut into the icing. Alternatively, spread the desiccated coconut on a plate and each iced cookie into it with the icing side down.
  15. Let dry completely and enjoy.

Nutrition Facts
for
serving

  • Calorie count
    47 kcal
  • % of calories by macros
    Fat89.4 %42 kcal4.7 g
    Net Carbs2.1 %1 kcal0.3 g
    Sugar Alcohols2.1 %1 kcal3.2 g
    Dietary Fiber2.1 %1 kcal0.5 g
    Protein4.3 %2 kcal0.5 g
  • Approx. WW SmartPoints™
    2.2
  • Cholesterol 16.3 mg
  • Sodium 4.9 mg
  • Fat 4.7 g
    • Saturated Fat 3.5 g
    • Trans Fat 0 g
  • Carbohydrates 4 g
    • Dietary Fiber 0.5 g
    • Total Sugars 0.2 g
    • Added Sugar 0 g
    • Sugar alcohols 3.2 g
  • Protein 0.5 g
  • Calcium 2.9 mg
  • Iron 0.2 mg
  • Magnesium 3.4 mg
  • Potassium 21.4 mg
  • Zinc 0.1 mg
  • Vitamin A (Retinol Equivalents) 22.8 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 0.1 mg
  • Folate 1.9 mcg
    • Folic Acid 0 mcg