Lemon Rosemary Shortbread
Prep time
Total time
Serves: 12 servings
  • 1 ½ cups unsweetened shredded coconut
  • 2 tbs pure maple syrup or agave
  • 1 tbs coconut oil
  • Juice of half a lemon
  • ¼ tsp almond extract
  • 2 tsp chopped rosemary
  • Zest of one lemon
  1. In a food processor, pulse the shredded coconut, maple syrup, coconut oil, lemon juice, and almond extract until they resemble course breadcrumbs.
  2. Add the chopped rosemary and lemon zest to the mixture and pulse a few times until incorporated.
  3. Transfer mixture to a small casserole dish.
  4. Using your fingers, press the mixture into the bottom of the dish, creating a flat layer.
  5. Cut the dough into 12 rectangles.
Serving size: 1 bar
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 112 Fat: 9.2g Carb: 6.0g Fiber: 2.1g Protein: 1g Sugar 3.9g Sodium: 6mg
Weight Watchers Points (calculated on member website)
WW: 3 Points Plus
Recipe by Destination Delish at https://www.destinationdelish.com/lemon-rosemary-shortbread/