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Lemon coconut ball

Lemon coconut ball


For the biscuits:

Other ingredients:

  • 80 g of erythritol ground into powder
  • 10 g of Mill & Folks golden flaxseed flour
  • 100 g warm water
  • 40 g freshly squeezed lemon juice + grated lemon peel
  • 3 teaspoons of vanilla flavoring
  • 25 g of shredded coconut


Mix the ingredients for the biscuit and let it rest for 15 minutes. On a dry surface, roll it out to a thickness of 0.5 cm, then cut all the dough into any shape you like. Bake in a preheated oven at 180 degrees of Celsius on a baking sheet lined with silicone baking paper for 10 minutes.
Grind the cooled biscuits with a knife chopper, then add it to the dry ingredients, and mix thoroughly with warm water and lemon juice. Let it stand for 10 minutes, then shape it into 27 balls with wet hands. Roll them in shredded coconut.


lemon coconut ball

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