Key Lime Coconut 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.

COCONUT LIME BUTTER COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F.
• Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice (your choice) and coconut extract and mix the dough until it comes together.
• Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely.
• For the icing: Add the powdered sugar, cream of coconut, lemon and lime zest, milk, coconut extract, salt, egg white and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
• Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.

KEY LIME COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, with an electric mixer, cream butter and sugar until fluffy. Add the eggs 1 at a time and the lime juice, and mix well. In separate bowl, combine flour, baking powder and salt. Gradually add the flour mixture to butter mixture until incorporated. Dough should be stiff but not dry. Shape into 1-inch balls, press thumb into center of balls to make an indentation, being careful not to press through to the bottom. Fill indentations with about 1 tablespoon Key lime curd. Bake for 15 minutes, until lightly brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar.

KEY LIME COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease 2 baking sheets. Mix milk, key lime juice, and flour in medium bowl. Stir in coconut.
• Drop teaspoons of the mixture onto baking sheet, leaving about 2 inches between cookies. Bake for 25 minutes until slightly golden.

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 BAR COOKIES

Steps:

• Preheat oven to 350*F.
• Spray the bottom and sides of a 9x13 inch cake pan with nonstick spray.
• Crust:.
• Combine butter and confectioner's sugar in the bowl of an electric mixer fitted with paddle attachment. Beat on medium high for 2-3 minutes, until light and fluffy. Add flour and salt, and mix one more minute, until well combined.
• Move the dough to the prepared cake pan. Pat out to an even thickness over the bottom of the pan. Bake the crust for 20-25 minutes, until lightly golden. Remove from the oven, and cool on a baking rack.
• Topping:.
• Whisk the eggs and sugar together in a large bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for 25 more minutes, or until filling is set.
• Let the bars cool completely. Liberally dust with confectioner's sugar and cut into squares. For the neatest presentation, use a meta spatula to remove the bars from the pan.
• Leftovers will keep for 2-3 days at room temperature, or for up to a week in the fridge. Enjoy!
• Note:.
• The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the fridge. When you're ready to bake the bars, bring the dough to room temperature and pat out as described above.

TROPICAL KEY LIME WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 375 F (180C).
• In a small bowl, mix the flour, baking powder, salt and baking soda.
• In a large bowl, beat the butter, sugars and vanilla extract at high speed until well combined.
• Add the egg, lime juice and lime zest and beat for 1 additional minute.
• Gradually add in the flour mixture.
• Stir in the nuts, coconut and white chocolate chips by hand.
• Drop the dough by rounded tablespoonful onto ungreased cookie sheets.
• Bake for 8-11 minutes or until edges are slightly brown.

KEY LIME COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.