Friday, September 14, 2012

Coconut Lime Cookies

This is my second coconut lime cookies in as many days. The first one was ok I used vanilla chips in them and I think that they overpowered the flavors a bit. I also didn't use actual coconut in the first batch; I used a coconut cream pudding. I didn't take any photos but I will write the recipe.

The second recipe came out much better and the co-workers said they could taste the flavors much better.

Zest and Juice

Coconut Lime Cookies - I liked this recipe


2 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup butter
1 1/2 cups granulated sugar
1 egg
1/2 tsp vanilla extract
zest of one lime
4 TBSP lime juice
1/2 cup sweetened coconut

1/2 cup sugar for rolling cookies


Preheat oven to 350 degrees. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg, vanilla, lime juice and lime zest. Gradually blend in the dry ingredients and coconut. Roll rounded teaspoon full of dough into balls and roll in sugar. Space them 1 1/2 inches apart because they do spread. Bake 8-10 minutes or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks.

The first recipe that I tried went like this.
Coconut-Cream Lime with White Chocolate Cookies


2 1/4 cups all-purpose flour
1 TBSP baking soda
1 cup butter
1/4 cup sugar
1 cup light brown sugar
1 package coconut cream pudding
2 eggs
1 TBSP vanilla
2 cups white chips
2 TBSP lime juice
1/2 tsp lime zest


Preheat the oven to 350F.
In a medium bowl, sift together the flour and baking soda and set aside.

In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar until light and fluffy.  Beat in the vanilla pudding mix until well blended, followed by the eggs and vanilla extract.  Blend in the flour mixture slowly, just until incorporated  Finally, by hand, stir in the white chocolate chips until everything is evenly combined and no flour remains at the bottom of the bowl.

Using a cookie scoop (I suggest a 1 1/2 tablespoon scoop) for even portions, scoop the cookies and place them on a parchment-lined baking sheet.

Bake 10-12 minutes just until edges are golden brown. Cool on cookie sheet for 2 minutes then place on wire racks to cool completely.


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