Name: Lime Glazed Coconut Cookies (Day 6-2022)
Prep time: PT-481167H15M57S
Cook time: 15 min
Ingredients: 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; 1 cup powdered sugar, sifted; 2 tbsp. lime juice, bottled or fresh; Colored sanding sugar (optional)

Lime Glazed Coconut Cookies (Day 6-2022)

Print Recipe

What’s more tropical than lime and coconut? These puffy and limey glazed coconut sugar cookies are perfect any time of the year.

Author: Erin Thomas
Prep Time: 15 Minutes + 1 Hour Chill Time
Cook Time: 15 Minutes
Total Time: 0 hours
Yield: About 20-24 Cookies 1x

Ingredients

Scale

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)

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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.

Find it online: https://gloveboxeats.com/?p=8542