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Key Lime Coconut Sugar Cookies

Posted by on January 4 2013 in Desserts, Featured, Recipe

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While these cookies might not be able to compete with the over-the-top showiness of the Twinkie Key Lime  Pie, they are a slightly more subtle (and just as delicious) alternative. Key lime zest and juice are combined with a chewy coconut sugar cookie and rolled in sparkling sugar to give them a nice crunch on the outside. Fiori di Sicilia gives these another level of complexity. You can substitute regular vanilla extract, but the splurge on this flavor is completely justified but the amazing flavor it gives. Regular granulated sugar can be substituted for the white  sanding sugar as well. This dough is best baked right after making. Chilling the dough yields an uneven cookie.

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Key Lime Coconut Sugar Cookies

Makes about 32 cookies

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/3 cup finely shredded, unsweetened coconut flakes
  • 2 sticks butter at room temperature
  • 1 1/2 cups sugar
  • 1 egg, slightly beaten
  • 1/2 tsp Fiori di Sicilia
  • zest of 6 key limes ( about 1 Tbs)
  • juice of 6 key limes (about 3 Tbs)
  • 1/3 cup white sanding sugar, for coating the cookies

Method

  1. Preheat oven to 350F. Whisk the flour, baking soda, baking powder, salt, and coconut together in  a medium sized bowl and set aside.
  2. Take the lime zest and mix it into the 1 1/2 cups sugar with your fingers until it is evenly dispersed in the sugar. In a stand mixer fitted with a paddle, beat the butter and sugar on high until light and fluffy. Slowly drizzle in the egg and mix until well incorporated. Add in the Fiori di Sicilia and the lime juice and mix until well incorporated. Scrape down the paddle and the sides of the bowl. Add the flour mixture, and mix until just incorporated.
  3. Scoop the dough into 1 1/2 tablespoon-sized balls and roll the tops into the sanding sugar. Bake 8 on a tray, leaving a good 2 inches in between each cookie. Bake for about 10 minutes, until the bottoms are just starting to turn golden. The cookies should have no color on top. Cool 20 minutes on a cooling rack. Store in an airtight container for up to 3 days.

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