The Hubby is not a fan of cold weather. If given the choice (and an unlimited bank account), we’d be living somewhere on a coast with clear, blue water. In the meantime, these Lime Glazed Coconut Cookies can keep him dreaming of sunny skies and sailfish. Be sure to finely chop or use a food processor to break up the sweetened shredded coconut in these cookies. Your mouth will thank you. No glaze is on the horizon for Day 7, but citrus vibes continue!
PrintLime Glazed Coconut Cookies (Day 6-2022)
What’s more tropical than lime and coconut? These puffy and limey glazed coconut sugar cookies are perfect any time of the year.
- Prep Time: 15 Minutes + 1 Hour Chill Time
- Cook Time: 15 Minutes
- Total Time: 50 minute
- Yield: About 20–24 Cookies 1x
Ingredients
For the Coconut Sugar Cookies:
1–1/4 cups sweetened shredded coconut, pulsed in a food processor or finely chopped
2–1/2 cups all-purpose flour
1 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt (table, kosher or sea)
3/4 cup (1–1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar, plus 1/2 cup for rolling dough in
1 large egg, at room temperature
1/4 cup fresh or bottled lime juice, at room temperature
2 tsp. lime zest
1 tsp. coconut extract
For the Lime Glaze:
1 cup powdered sugar, sifted
2 tbsp. lime juice, bottled or fresh
Colored sanding sugar (optional)
Instructions
To Make Coconut Sugar Cookies:
In a medium-sized bowl, whisk together shredded coconut, flour, cornstarch, baking soda, and salt. Set aside.
Using a standing or hand-held mixer, cream butter and 1 cup granulated sugar in a large bowl until fluffy. Beat in egg, lime juice, zest, and coconut extract. Mixture will look curdled. On low speed, add dry ingredients and blend until just combined. Cover and chill dough for about 1 hour, or up to 2 days.
Preheat oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper or Silpat liners. Set aside.
Using a #20 ice cream scoop (3 tbsp.), scoop out dough and roll into a ball. Roll dough in the 1/2 cup granulated sugar. Place dough balls about 2-inches apart on prepared baking sheets. Bake for 13-15 minutes or until edges are lightly browned. Remove from the oven and allow to cool for about 5 minutes, before moving to wire racks to cool completely.
To Make the Lime Glaze:
In a small bowl, whisk together the powdered sugar and lime juice. Dip the tops of cooled cookies in the lime glaze, or drizzle the glaze over the cookies. Garnish the cookies with colored sanding sugar, if desired. The lime glaze will set up in a few hours. Store cookies in a tightly sealed container for up to 5 days, or freeze for up to 3 months.
IMNPB
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