Pulse the mixer and then, when the risk of flying flour has passed, mix on low speed until the flour disappears into the dough.Īdd the toasted and untoasted coconut and pulse to incorporate. Turn off the mixer and add the dry ingredients all at once. Add the butter and salt to the bowl and beat on medium speed for about 3 minutes, until smooth. If using a stand mixer, fit it with the paddle attachment. Put the sugar and lime zest in the bowl of a stand or in a large bowl in which you can use a hand mixer and, using your fingertips, work the zest into the sugar until the sugar is moist and fragrant. Whisk the flour, cornstarch and coriander together. Shredded unsweetened coconut, for sprinkling However, it’s more of a technicality use what you’ve got.īutter, cut into chunks, at room temperatureĬoconut, half toasted (see note below Directions) I like to use sweetened coconut in the cookie dough because I like its chewiness, but I prefer the dryness of unsweetened coconut for the topping. All of this comes as a surprise, since the cookie masquerades as a plain coconut-dusted shortbread. There is so much lime zest that the cookie reminds some people of a piña colada. It’s just that they seemed a touch too simple to become a gotta-have.īecause I use some toasted and some untoasted coconut, the cookie’s texture is both crisp and chewy. And not that their texture flaky, crunchy and chewy at the same time isn’t fascinating it is. Not that their flavor and the memory of that flavor doesn’t linger it does. Not that they aren’t tasty and satisfying they are. I use this from Bob’s Red Mill.If anyone had told me that these would develop a committed cult following, I’d have told them they’d backed the wrong sweet. It will be in the natural/organic section of the grocery store. Look for the unsweetened coconut that is chopped real small. Just one tip for you… do not use the super sweet shredded coconut here. You don’t even need a mixer (though I still use mine). Which meant I only got to eat half of a cookie. There was no time to make those, but for the record, she kept all of the extras I sent in of these cookies! After doubling the recipe, I only had five cookies that didn’t need to go to either school. This particular teacher is always asking for these sugar cookies. Why, you ask? I think because at the end of the week, the student brings in a treat to share with the class (and teacher). This generally just happens once during the year, am I right? Well, not for our kid. You know, the student who gets special attention for the week and gets to share favorites and stories with the class. ![]() In a surprising turn of events, our third grader was named Star Student of his class again last week. ![]() And they have to deal with sass and hormones and cell phones… We definitely need to appreciate them! I knew I would send in cupcakes, but these cookies refused to leave my mind. The secondary teachers get very little love. The elementary teachers get breakfasts every month, and I think they’re appreciated pretty well. I was excited to get an invitation to contribute to a luncheon for our high school teachers. In case you missed it, last week was Teacher Appreciation Week. As soon as the sun starts to warm, this cookie recipe comes out of hibernation. ![]() While a plain sugar cookie can suffice, this coconut lime one will always fulfill my craving. A crunchy-around-the-edges, chewy-on-the-inside sugar cookie. Sometimes I get a strong craving for a sugar cookie.
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