Coconut Key Lime Crinkle Cookies Food

CHEWY KEY LIME COCONUT COOKIES

Steps:

• Preheat the oven to 350 and line the cookie sheet with parchment paper.
• Place sugar, cream cheese, and lime zest in a large bowl.
• Pour warm butter over sugar and cream cheese and whisk until all combined.
• Add egg, milk, and lime juice, whisk well.
• Add flour, salt, baking soda, baking powder and coconut. Mix with rubber spatula until completely combined.
• Form 1-inch balls and lightly coat them in powder sugar.
• Place the cookies on the baking sheet about 2 inches apart.
• Bake for 11 to 12 minutes.

COCONUT KEY LIME CRINKLE COOKIES

Steps:

• Whisk together the flour, baking powder and salt and set aside.
• Using an electric mixer on medium speed, beat the butter, sugar and coconut until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the lime juice and coconut extract.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
• Refrigerate dough for 30 minutes.
• Preheat oven to 350 degrees F. Line baking sheets with silicone liners or parchment paper. Place the confectioners' sugar in a small bowl.
• Using a small cookie scoop (about 1 1/2 tablespoon capacity), roll chilled cookie dough into 24 balls. Then roll each in powdered sugar, making sure to coat completely.
• Place cookies on the prepared pans, leaving about 2 inches between the cookies. Bake 14 to 16 minutes, until cookies are puffy and feel firm on the edges to touch.
• Cool the cookies on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

CITRUS CRINKLE COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

COCONUT KEY LIME THUMBPRINTS

Steps:

• For lime curd, in a small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Transfer to a bowl; cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold., Preheat oven to 400°. Cream butter, confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour., In a small bowl, whisk together egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1/4-in. balls. Dip in egg whites, then roll in coconut, coating well. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the handle of a wooden spoon., Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., To serve, fill each cookie with about 1-1/2 teaspoons curd. In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate leftover filled cookies.

KEY LIME CRACKLES

Steps:

• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the lime zest and juice, then beat in the food coloring. Reduce the mixer speed to low; gradually add the flour mixture, beating until just combined. Cover and refrigerate until firm, about 45 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the confectioners' sugar and sanding sugar in a small bowl. Roll tablespoonfuls of dough into balls and toss in the sugar mixture to coat completely. Arrange the cookies 2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the cookies are puffed and cracked on top and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.