Tuesday, November 4, 2014

coconut lime sugar cookies...


I'll tell you what- Baby Main loves himself some coconut. Either that or my coconutty cravings are out of this world. I can't get enough of anything coconut flavored right now! My husband even brought home the most amazing "Just Add Water" Coconut Pancake Mix from Trader Joe's the other day (with REAL PIECES OF TOASTED COCONUT IN IT) and I have been eating it every single morning since. It's the most glorious thing. I like to smoother them with clarified butter and drench the plate in maple syrup, if you were wondering. Probably not the best thing for my already rapidly expanding waistline. Herrrrrrrre come the pounds, friends. 

I think I have a problem.

Before I head to Coconut Anonymous, can I share these cookies with you? They're moist and slightly chewy with a nice crunchy edge. They're subtly coconutty (I'm totally making up this word) with bits of tart lime bursting throughout. Sure, sure- they're more a "summer" flavor and probably should have about 600 pounds of pumpkin and/or pumpkin spice added to them to be posting at this time of year...but friends, hey! Why not spice things up (har har) and introduce a new flavor to our tastebuds?

Don't get me wrong, I love me some pumpkin spiced goodies like the next person (who likes pumpkin spiced goodies), but this little palate refresher is a welcomed treat!

Makes about 2 dozen
For printable recipe, click here

  • 3/4 cup vanilla sugar
  • 2 tablespoons packed brown sugar
  • zest of 1/2 a lime
  • 1/2 cup + 1 tablespoon melted and cooled coconut oil
  • 1 egg, cold
  • 1 1/2 teaspoons fresh squeezed lime juice
  • 1 1/2 cups all purpose flour + 1 tablespoon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt

1. Preheat oven to 350°F and line two sheet pans with silpats. Set aside.

2. Into the bowl of a stand mixer, fitted with the paddle attachment, beat together the vanilla sugar, brown sugar, lime zest, coconut oil and cold egg. Cream together until light in color, about 5-6 minutes on medium/medium-high. 

3. Stop mixer, scrape down sides and bottom of bowl and add the lime juice. Mix together again.

4. Into another bowl, sift together the all purpose flour, baking soda and sea salt. With mixer on low, add in dry ingredients and beat together until just combined. 

5. Using a 1 1/2" ice cream scoop (or tablespoon) scoop dough and place onto the sheet pans about 2" apart. 

6. Bake cookies in the center of your oven for 12-14 minutes or until the edges are golden brown and dough is set in the center. Let cool 10 minutes on sheet pan before moving to a wire rack to cool completely.

**For cakier cookies, increase all purpose flour by one more tablespoon. 

Recipe adapted from here.

If you're still in shock this recipe is pumpkin-less, you can use these as a "spoon" to scoop up some pumpkin butter. You could also crumble these over a bowl of pumpkin pie ice cream with pumpkin pie crumbles and pumpkin spiced whipped cream. I won't judge. 

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