Coconut Lime Butter Cookies Recipes

THE PIONEER WOMAN'S COCONUT-LIME BUTTER COOKIES RECIPE - (3.5/5)

Steps:

• COOKIES: Preheat the oven to 350°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 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. 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.

COCONUT BUTTER COOKIES

Steps:

• In a mixer with a paddle attachment, whip the butter until very light and fluffy. Add the sugar and continue whipping, then add the rum and vanilla and mix. Toss together the coconut, flour and salt then add to the butter mixture and mix until blended. Butter a small sheet pan (9 by 12-inch), and line it with plastic all the way up the sides. Spread the dough evenly into the pan, cover it with plastic and freeze. Cut frozen dough into 2-inch strips and roll in flour. Wrap and freeze or cut into1/8-inch bars and place on parchment or silpat-lined sheet pan. Bake in a conventional oven at 250 degrees F for about 30 minutes until crisp but barely colored.