coconut lemon balls

My sister-in-law loves all things lemon.  Lemon cookies, lemon cake, lemon tarts.  When I saw this recipe I knew she would be the one I'd make these for.  I havn't yet made them for her, but I am excited to try them out at the next family get together.  Perfect as a Spring or Easter treat, these melt-in-your mouth raw coconut lemon balls are sure to satisfy! 

Dry Ingredients:
1 & 1/2 cups almond flour
1 & 1/2 cups dried shredded unsweetened coconut
1/3 c coconut flour
2 big pinches of Sea Salt
Wet Ingredients:
6 Tbsp Agave or  All Natural Maple Syrup or Raw Organic Honey (omit for sugar-free & vegan)
4 Tbsp Lemon Juice
2 tsp Organic Vanilla 
1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)

Directions: 
Mix all of your dry ingredients together - set aside and mix wet ingredients in a small mixing bowl. 
With your mixer on, slowly pour wet mixture into dry mixture.  While your mixer is on, mix  in your melted coconut oil as a thickener. Your batter will thicken fairly quickly as it mixes with the oil and the oil cools down. 

The next step is up to you.  You can choose to heat/bake to set the cookies or to keep them raw you may chill them to have them set.  

Heating:
Warm them in oven at the lowest heat setting, leaving the oven door cracked open.  Warm for an hour.  It should be dry on the outside and moist on the inside, place cookies in the fridge after they've cooled, let them chill and set, eat and enjoy!

Cooling:
If you opt not to heat your treats, chill in the fridge for an hour.  The overall texture will be soft and moist.

Enjoy!