Coconut Lime Butter Cookies

Coconut Lime Butter Cookies Recipe Ree Drummond Food …

WebJun 7, 2015 · For the cookies: Preheat the oven to 350 degrees F. Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix …

1. For the cookies: Preheat the oven to 350 degrees F.
2. 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 (your choice) and coconut extract and mix the dough until it comes together.
3. 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.
4. For the 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.

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Glazed Coconut Lime Cookies Sally's Baking Addiction

WebMay 27, 2021 · Set aside. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and 1 …

Rating: 5/5(35)
1. Pulse the coconut shreds in a food processor or chop them up with a sharp knife so they are finer. Smaller pieces make a more desirable texture in the baked cookies. Set aside for step 3.
2. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
3. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and 1 cup (200g) granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lime juice, lime zest, and coconut extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that’s ok. Scrape down the sides and up the bottom of the bowl. Turn the mixer down to medium speed and beat in the coconut. Add the dry ingredients and beat on low speed until combined. Dough is thick, creamy, and sticky.
4. Cover and chill the cookie dough in the refrigerator for at least 1.5 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for 15 minutes before rolling and baking because the dough will be quite firm.

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