- Course: Dessert, Snack
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 8 Times
Can be made ahead of time.
Before the restaurant opened, I spent a lot of time at home experimenting with recipes. One of my favorite desserts was a lime-mousse tart made with a base of avocados, which we never had on the menu at the restaurant (you can find the recipe in Raw Food/Real World). The tarts were made with a coconut-macadamia crust, and when I had extra dough I’d form cookie shapes and put them in the dehydrator. Today, we make and package these for sale on a regular basis.
You can dehydrate the cookies for less time if you like them chewier, or a longer time for crunchier cookies. Also, if you don’t have a dehydrator or you’re just impatient, you can simply form the dough into cookie shapes, place them between pieces of parchment, and put them in the freezer to harden for a chilled, crunchy cookie snack. Either way they’re remarkably yummy.
Place the nuts in the freezer to chill for a few minutes. Once chilled, pulse the nuts, coconut, and lime zest in a food processor until the mixture is well combined but still a bit chunky. Be careful not to overprocess the mixture or it will become oily (chilling the nuts before processing helps to prevent this).
Transfer the mixture to a bowl, add the remaining ingredients, and combine well.
Using a small ice cream scoop or a big tablespoon, spoon rounds of dough onto teflexlined dehydrator trays and flatten them into round cookies, about ½-inch thick. Dehydrate for about 24 hours or until the cookies reach the desired consistency.
Serving size is 1 cookie.