Have you ever felt there wasn’t enough poppy seeds in something? Not here! This buttery cookie is jam packed with poppy seeds and encircled with either slivered almonds or coconut. You choose!


Yield: 65 to 70 cookies

16 Tbs (227 g) Italian Butter, softened
2/3 cup (70 g) Monk Fruit, powder
2 pasture raised eggs, yolks only
1 1/2 tsp Almond Extract
1 Tbs lime zest
1/3 cup (1 1/2 oz) poppy seeds
2 cups (375 g) Myx All-Purpose Flour (see recipe in separate blog post)
1 cup slivered coconut or almonds, toasted


Using an electric mixer with paddle attachment, cream the butter and sugar on medium speed for about 5 minutes, until light and fluffy. Slowly add egg yolks and almond extract until combined.

Putting the setting on low, add in the lemon zest and poppy seeds. Slowly add the almond all-purpose flour mixture until well combined.

Lay two pieces of parchment paper on the counter, and as equal as possible, split the dough in half on either sheet. Mold each into a long cylinder shape using the parchment paper, twisting the ends. Place them in the freezer for 10 minutes. Doing this will help the dough be more formidable, however you do not want it to freeze or you will not be able to mold it better or get the coating items to stick!

On the stove, toast the coconut slices or almond slivers until light golden brown. Set aside.

Once the dough feels more solid but not hard, remove from freezer. Unwrap the parchment paper and form better cylinder shape, flattening the ends. Opening the parchment, sprinkle either the coconut slices or almond slivers around and on the dough so that it will coat the whole outer layer when you roll it again. Do this until the outer layer and ends are covered nicely. Wrap up the parchment paper again, rolling the ends up and place back into the freezer for minimum 30 minutes or overnight.

Once ready to bake, preheat oven to 350 F.

Allow dough to rest for 10 minutes after removing it from the freezer, especially if it has been there for four hours or more. Open the parchment and cut the dough logs into 3/8 inch slices. Put each slice on a baking tray with parchment paper about 1 inch apart.

Bake for 12 to 15 minutes, until the sides and bottoms are golden brown. Allow cookies to cool for at least 20 minutes.