Coconut Lime Cookies

By Leite's Culinaria

Ingredients

2 tablespoons grated lime zest (from about 4 large limes, plus more for garnish)
1/4 cup fresh lime juice (from about 3 - 4 large limes)
3/4 cup coconut oil
3 cups all-purpose flour
1/2 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon table salt
1 1/2 sticks (6 oz) unsalted butter (softened to room temperature)
1 cup granulated sugar
1/4 cup confectioners' sugar
1/2 cup unsweetened, finely shredded coconut (lightly toasted)
1 large egg
2 cups confectioners' sugar
1/4 cup fresh lime juice (from about 3 - 4 large limes)
Crystal sugar (for garnish)

Prep Time30mins
Cook Time45mins
Servings36

Instructions

Make the cookies

Preheat oven to 350F (180°C). Adjust the oven rack to the center position. Line 2 rimmed baking sheets with parchment paper.

In a small saucepan over medium heat, simmer 1/4 cup lime juice until reduced by half, about 4 minutes. TESTER TIP: Keep a careful watch on the juice as it reduces as once it begins to evaporate, it tends to disappear quite quickly.

Remove the pan from the heat and stir in the lime zest and coconut oil. TESTER TIP: If you think of it, zest your limes a few days in advance and let the zest dry out a bit. This will make it easier to distribute both in the cookie dough and when sprinkling on top of the cookies. Using it right after zesting will make the pieces clump.

In a medium bowl, combine the flour, cream of tartar, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, 1/4 cup confectioners' sugar, coconut, and egg on medium speed, scraping down sides of bowl occasionally, until combined well, 2 to 4 minutes.

Add lime-oil mixture, and mix until combined. Reduce speed to low; add flour mixture and mix until combined.

Use a spoon or cookie scoop to scoop dough into 1 1/2-inch (4-cm) balls and place, 2 inches (5 cm) apart, on prepared baking sheets. TESTER TIP: Be certain to leave some room between the cookies on the baking sheet as they'll spread somewhat during baking.

Bake until golden brown around edges, 13 to 18 minutes.

Set the sheet on a wire rack and let cool slightly. Place the cookies on a wire rack and let cool completely.

Make the icing

In a bowl, stir together 2 cups confectioners' sugar and 1/4 cup lime juice until smooth.

Ice the cookies

Drizzle the icing over the cookies. If desired, sprinkle with crystal sugar and extra lime zest, if desired. Let the cookies rest until the icing has set, about 5 minutes. Devour. TESTER TIP: A baggie with the corner snipped off or a piping bag fitted with a #3 tip makes easy work of icing the cookies and gives you more control for your Type A personalities.