When she’s not hugging cows, Catherine McNulty can be found studying baking and patisserie at Le Cordon Bleu in Los Angeles. Always on the lookout for alternatives to animal products, she has found coconut oil recipes to be the perfect solution to keeping her vegan friends happy and well-fed. Post graduation she hopes to travel and stage her way through South America and Australia.
After discovering the amazing ways coconut oil benefits health, Catherine created this yummy coconut oil recipe. Try it out and let us know what you think!
1 cup Kelapo coconut oil
1/2 tsp. salt
1/2 cup sugar
zest of 1/2 or whole lemon*
1 3/4 cup flour
1/2 cup cornstarch
1/4 cup sugar to dust shortbread**
Preheat oven to 350.
Combine flour and cornstarch and set aside.
Cream Kelapo coconut oil, salt, sugar, and lemon zest.
Add flour/cornstarch to coconut oil mixture and mix until combined.
Spread dough into a greased (use coconut oil!) or nonstick 8×8″ pan. Dough
should be between 1/2-2/3″ deep.
Bake about 30 minutes, top will be lightly brown. Let cool slightly, but
while still warm to touch sprinkle 1/4 cup sugar on top, tilting pan to coat
evenly. Cut into desired shape (squares, rectangles) while still warm but
let cookies cool completely before de-panning. The first cookie will be
difficult to get out, but chilling them thoroughly and using an offset
spatula will help.
*I like them really lemony so I used the zest of a whole lemon in the
cookies. If you want just a hint of lemon use half or add the zest to the
**You can also use confectioner’s sugar on top for a different look/feel for
the cookies. They’re really good on a warm spring day with a cup of iced
Check out more coconut oil recipes and great chefs!