Coconut Cookie With Rice Flour

• 1 13/16 cups coconut flour
• 7/8 cup water
• 4 tablespoons coconut butter
• 1 egg yolk
• 1/2 tablespoon lemon juice
• 3 thyme twigs
• 5/8 cup powdered sugar
• 5/8 cup rice flour
• 3/4 cup flour
• salt
• granulated sugar

1. To prepare the coconut butter, place the coconut flour in a large saucepan and cover it completely with the water.
2. Turn on the heat and bring the mixture to a boil.
3. Reduce the heat, stir often, and add water as it evaporates.
4. Cook for approximately 20 minutes, then filter the mixture, use a potato masher for the coconut flour.
5. Place the mixture in an airtight container and refrigerate it overnight, the next day, remove the container from the refrigerator, the solid, fatty part on top is the butter.
6. Filter the mixture again to separate the fatty part from the liquid. (The liquid part can be added to shampoo or conditioner or used as a moisturizer for the body. The coconut butter is excellent for the skin, the lips, and the hair, and it is obviously edible as well.)
7. To prepare the cookies, stir the coconut butter with the powdered sugar and the thyme leaves, just enough to combine.
8. Add the egg yolk, a pinch of salt, and the two types of flour sifted together.
9. Add the lemon juice and shape the dough into a ball, cover it with plastic wrap and refrigerate it for approximately 1 hour.
10. Flour the work surface and roll out the dough to a thickness of 1/2 centimeter and cut out the cookies with a cookie cutter of your choice.
11. Sprinkle the cookies lightly with granulated sugar.
12. Bake at 160C for 10 minutes, until the cookie edges are lightly golden.
13. Remove the cookies from the oven and cool them on a wire rack.

coconut flour, water, coconut butter, egg yolk, lemon juice, thyme, powdered sugar, rice flour, flour, salt, sugar

Taken from www.yummly.com/recipe/Coconut-Cookie-with-Rice-Flour-632350 (may not work)