Lemon Coconut Cookie

 Ingredients

For the Cookie

1 egg

zest of 1 lemon

1/3 cup butter

½ cup sugar

1Tbsp White Lemon Balsamic

1 tsp baking soda

2 Tbsp milk

¾ cup flour

pinch of salt

For the Creamy Filling

The cream from 1 can of coconut milk*

¼ cup sugar

2 tsp fresh lemon juice

zest of ½ a lemon

Directions

• Preheat the oven to 350º
• In a bowl stir the vinegar into the baking soda (it WILL bubble up).
• With an electric mixer cream the butter, sugar, and lemon zest.
• Then add the egg and the vinegar mixture on low speed.
• Blend until well combined.
• Cover a baking tray with parchment paper and pipe the mixture in small rounds ( 25 cents).
• Bake for 10-12 minutes until golden brown and let cool.
• Mix together everything for the creamy filling until it forms stiff peaks.
• Put the mixture in a pastry bag.

• Only fill the cookies when you are ready to serve. Fill one cookie with cream and top it with another cookie!

*To separate the cream from the coconut milk, you must place the can in the fridge for minimum 8 hrs.