Oh my! I bookmarked this recipe from The Girl Who Ate Everything a few weeks ago, but didn't try it until today. The kitchen smelled like a sunny vacation (a mix of sunscreen and a margarita), and the batter tasted amazing. The cookies turned out light and chewy, and totally delicious. Enjoy!
2 3/4 C flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 C butter, softened
1 ½ C white sugar
1 egg
½ tsp vanilla extract
zest of one large lime
3 Tbsp lime juice
½ C unsweetened toasted coconut
½ C sugar for rolling cookies
Toast coconut by spreading on a baking sheet and cooking in a 350' oven for approximately 5 minutes.
Combine the first four ingredients, and set aside. Beat butter and sugar until smooth and fluffy. Add egg, vanilla, lime zest, and lime juice. Beat well. Stir in toasted coconut. Add dry mixture gradually and mix well.
Roll batter into 1-1.5 inch balls, and roll in sugar. Place on silpat-lined cookie sheets (or parchment) about 1 1/2 inches apart, as they spread considerably. Bake for 10 minutes at 350'. Allow to cook for 2-3 minutes on cookie sheets before moving to a cooling rack to cool completely.
½ tsp baking powder
½ tsp salt
1 C butter, softened
1 ½ C white sugar
1 egg
½ tsp vanilla extract
zest of one large lime
3 Tbsp lime juice
½ C unsweetened toasted coconut
½ C sugar for rolling cookies
Toast coconut by spreading on a baking sheet and cooking in a 350' oven for approximately 5 minutes.
Combine the first four ingredients, and set aside. Beat butter and sugar until smooth and fluffy. Add egg, vanilla, lime zest, and lime juice. Beat well. Stir in toasted coconut. Add dry mixture gradually and mix well.
Roll batter into 1-1.5 inch balls, and roll in sugar. Place on silpat-lined cookie sheets (or parchment) about 1 1/2 inches apart, as they spread considerably. Bake for 10 minutes at 350'. Allow to cook for 2-3 minutes on cookie sheets before moving to a cooling rack to cool completely.
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