Key Lime And Coconut Cookies Recipes

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 AND COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees.
• Grease 2 baking sheets.
• Combine the condensed milk, Key lime juice, and flour in a medium bowl.
• Stir in the grated coconut and then the sugar.
• If using sweetened coconut, taste the mixture before adding the sugar.
• Add the sugar only if you think it is necessary.
• The cookie should have a tangy flavor from the Key lime juice.
• Drop teaspoons of the mixture onto a baking sheet, leaving 2 inches between between each cookie.
• They will spread while baking.
• Bake for 25 minutes until they just start to turn golden.
• Remove from the pan to a rack to cool.
• Store in an airtight container.

KEY LIME COCONUT COOKIES

Steps:

• 1. Preheat oven to 350. Grease 2 baking sheets. Combine the condensed milk, key lime juice and flour in a medium bowl.
• 2. Stir in the grated coconut and then the sugar. If using sweetened coconut, taste the mixture before adding the sugar. Add the sugar only if you think it is necessary. The cookie should have a tangy flavor from the key lime juice.
• 3. Drop teaspoons of the mixture onto a baking sheet, leaving 2 inches between each cookie; they will spread while baking. Bake for 25 minutes until they just start to turn golden. Remove from the pan to a rack to cool. Store in an airtight container. NOTE from CinStraw: I use my cookie sheet with the cavaties-slots in it so the cookies can't run together. And I don't have to grease it.