Anyway, to get me in a springy mood I bought a bunch of lemons and key limes the other day at the store. I figured if I could see these gorgeous fruits every day sitting at the table it may brighten my mood. You can smell the limes when you just pass by. And of course I wanted to cook something with them as well. Eating citrus makes me a happy girl.
So I decided to sit down and try my hand at recipe writing. We all know I'm fairly new to this so when I make something and it turns out, I get so excited! Well that's exactly what happened here. I created this recipe for Toasted Coconut & Key Lime Cookies and they are delicious!
I mean really, they are THAT good.
Slightly crunchy on the edges and nice and chewy in the center. Little flecks of the lime zest and toasted coconut can be seen throughout the cookie. Nice and sweet with a little kick from the lime. So divine!
This cookie is super easy to make so I hope you'll try it soon. Other than the key limes, you should have most of the ingredients in your pantry already.
Toasted Coconut & Key Lime Cookies
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup softened butter
1 1/4 cups sugar
2 large eggs
1 cup shredded sweetened coconut, toasted
Zest of 4 Key limes
Juice of 2 Key limes
Preheat your oven to 350 degrees. Once it's nice and hot, toast your coconut. Spread it out on a single layer on a baking sheet and cook for about 10 minutes or so, stirring every so often. Be careful because once it gets going it will toast quickly and you don't want to burn it!
Combine all of your dry ingredients - flour, baking soda and salt - in a medium sized bowl .
In your stand mixer, cream the butter and sugar together.
Add the eggs, one at a time, mixing well after each addition. Add the lime zest and juice and mix well.
Add the dry ingredients to the mixer and mix until incorporated. You should have a nice thick cookie dough. Add the toasted coconut and fold it in with a rubber spatula.
Using a medium size scoop, drop scoopfuls of the dough onto a cookie sheet lined with parchment paper. Bake for about 11 minutes, or until cookies are lightly browned around the edges.
Allow to cool on the pan for about 5 minutes, then move to a cooling rack to finish cooling completely. This recipe will make about 2 dozen cookies, depending on the size of your scoop.