I wanted to make something with lime for a long time, but I usually had such bad luck that I found limes in a really bad condition. I finally found some good limes with good price so I took them right away. I was carried away and I eventually took a lot more than I needed and now the leftover pieces are stuck in my fridge. Never mind, I´m sure I will find a way to use them. After all these creamy cakes, I wanted to make something a little bit drier. The best match to lime is coconut, I guess it is a basic combination, so I made Coconut Lime Cookies. Their preparation is very simple, I guess like with every cookie recipe, but you can be sure that you will get soft and crispy cookies. They combine softness and crispiness, since they are a bit harder and crispy around the edges and soft in the center.
Since cookies tend to expand on a baking pan, make sure there is enough space between them. I put dough in a round cookie cutter which I later took away so cookies would have approximately same shape. Of course, if you don´t feel like it, you can simple press down cookies with a fork, but they won´t get such a nice shape. Subtle lime flavor and balanced coconut ratio are exactly what you need if you don´t want chocolate, but you still want something small and sweet in your purse.
- 250 g softened butter
- 210 g sugar
- 2 eggs
- 2 tsp vanilla extract
- 250 g all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 240 g shredded unsweetened coconut
- Zest from 3 limes
- 1 tsp lime juice
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Beat butter with sugar until fluffy.
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Add eggs and vanilla extract, beat again.
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Add lemon zest and juice, beat again.
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In the second bowl, mix flour with baking soda, baking powder and salt.
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Incorporate flour mixture into butter mixture.
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Add coconut, stir until smooth, form the dough into a ball and put it in a fridge for 1 hour.
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After an hour, take the dough out from the fridge. Take small parts from the dough and form small balls from these parts. Then, press down these small balls on a baking pan covered with baking paper. If you want to get the same shape, press down the dough into a round cookie cutter, then take the cookie cutter away.
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Make sure the cookies have bigger space between each other.
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Bake them at 170 degrees for 7 to 9 minutes or until they are golden-brown.
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Cookies should be soft and golden-brown.
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