Living and Thriving Gluten Free

Healthy & Gluten Free

Categories: Sweets - Cookies    

These delicious no bake cream cheese cookies are loaded with coconut and have a hint of lime. You can adjust it easily to use 1/2 coconut and 1/2 almond meal, for a lovely nutty flavor.

No bake cream cheese cookies with various coatings on a platter
Image by: Thora Toft

Prep time: 20 to 30 minutes Makes: 24 to 36 small cookies Difficulty: Medium

Gluten free Egg free Grain free Soy free

Use all organic ingredients. Ensure any packaged items are labeled gluten free, especially the shredded coconut and almond meal, if using.

These cheesecake cookies can be made with only coconut, or can be made using 1/2 coconut and 1/2 almond meal, for a nuttier flavor.

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2 1/2 cups Shredded coconut
8 ounce package Cream cheese
1 Lime, zest and juice (or 1 lemon, or 2 to 3 key limes)
1/4 to 1/2 cup Raw honey, or granulated sugar
Substitutions and Notes:
  • Shredded Coconut and Almond Meal: If you would like to use almond meal in these cookies instead of just coconut, you can use 1 cup shredded coconut, and 1 cup almond meal. For the coating, you can use either 1/2 cup shredded coconut or almond meal, and you can toast it if you like.
  • Almond Meal: You can make your own almond meal. If using almonds with the skins, soak in boiling water for 2 minutes. Remove from heat and drain, and when cool enough to handle, remove skins - you have now made blanched almonds. Let them dry, or pop in a 350 degree F oven for about 10 minutes to dry. Or use packaged blanched almonds. Put blanched almonds in a blender or food processor. Pulse until coarse meal texture is obtained. Now measure the meal for the recipe.
  • Shredded Coconut: The best shredded coconut will be unsweetened, and will have short strands. If the strands are really long, the cookies won't hold together as well, and the coating won't stick quite as well. If you only have long strand coconut, you can put it into a food processor or blender and pulse it until the strands are smaller. If doing this, measure it after you blend it up, as the volume is quite different once the pieces are smaller.
  • For the coating, you can simply use shredded coconut. If you would like to toast the coconut (or almond meal, if using), do that now, so it has a chance to cool. Spread 1/2 cup shredded coconut and / or almond meal on a cookie sheet. Place under the broiler and watch very carefully. Depending on your broiler and the type of coconut or almond meal you have will determine how quickly it will brown. It can take between 3 to 10 minutes. Check it every 2 minutes, and stir each time. Once it's just starting to brown, watch it every minute, so it doesn't burn. Set aside to cool.
  • In a bowl soften the cream cheese with a spoon. 
  • Prepare the lime zest. Using a fine grater, grate the outside green part of the lime. Add to the softened cream cheese. Squeeze the juice of the lime into the cream cheese, being sure to not add the seeds. Stir to combine.
  • Add the honey or sugar. If you want cookies that are only mildly sweet, use 1/4 cup. If you prefer them a lot sweeter, use up to 1/2 cup. Note that the cookies will be stickier when using honey, during preparation, especially when making them into balls. Once coated and chilled they will be firm.
  • Add 2 cups shredded coconut (or 1 cup coconut and 1 cup almond meal). Stir until well combined. If the mixture is really sticky, cover and place in the fridge for 10 minutes to firm up a bit.
  • Line a plate or platter with wax paper, wax side up. Scoop up a spoonful of batter and roll in your hands to form a ball. This will make about 24 to 36 small cookies.
  • When all the balls have been formed, place 1/2 cup of shredded coconut, or the toasted coconut or almond meal you prepared earlier, in a shallow bowl. Roll each cookie ball into the coating, pressing a bit if needed. Return to wax paper. Cover and chill for at least 1 hour.
  • These cookies will keep refrigerated for 2 days.

Serve and enjoy!

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