Key Lime Cookies with Coconut
Moist, soft cookies with a great key lime taste and creamy smooth coconut buttercream frosting. To top the cookie off is toasted coconut sprinkled on top.
Servings: 30 cookies
Calories: 211kcal
Ingredients
KEY LIME COOKIES
- 8 ounces (226.8 g) Cream Cheese
- ½ cup (113.5 g) Butter unsalted
- 1 cup (200 g) Sugar white
- 2 (2) Eggs
- ½ teaspoon (0.5 teaspoon) Vanilla Extract
- 4 Tablespoons (4 Tablespoons) Key lime juice
- 2 teaspoons (2 teaspoons) key lime zest
- 2 ½ cups (312.5 g) All-purpose flour
- 2 teaspoons (2 teaspoons) Baking powder
- ½ teaspoon (0.5 teaspoon) Kosher Salt
TOASTED COCONUT
- 1 ⅓ cup (113.33 g) Unsweetened flaked coconut dry
COCONUT BUTTERCREAM FROSTING
- ½ cup (113.5 g) Butter unsalted
- 2 cups (240 g) Powdered sugar
- 2 Tablespoons (2 Tablespoons) Coconut milk
- ½ teaspoon (0.5 teaspoon) Vanilla extract
- ½ teaspoon (0.5 teaspoon) Coconut extract
- ¼ cup (21.25 g) Sweetened flaked coconut moist
Instructions
KEY LIME COOKIES
- First, zest and juice at least 8 key limes, so you have at least 4 tablespoons of juice and 2 teaspoons of zest. Weigh or measure the sugar and set it aside. Now, weigh or measure the flour, baking powder, and salt in a bowl. Run a whisk through to blend.
- Cream (baking term) the butter and cream cheese using a mixer. Use a medium speed for about a minute. Next, scrape down the bowl sides and add the sugar. Mix on medium-high speed for 2 to 3 minutes. Next, add the vanilla extract, key lime juice, and key lime zest, mixing until incorporated.
- Next, add one egg at a time. Scrape down the sides of the bowl and across the bottom and mix for another 30 seconds to ensure the eggs are incorporated. Finally, turn the mixer on to a slow speed and add the flour mixture. This is a soft cookie dough, so to firm up the butter, I put the cookie dough into the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Using a medium cookie scoop, add 12 cookie dough mounds to a prepared sheet pan. Bake for 10-12 minutes. Once out of the oven move the cookies to a cooling rack. Make sure the cookies are cooled before making the frosting.
TOASTED COCONUT
- Since the oven is still on from baking the cookies, this is the time to make the toasted coconut. Take a sheet pan and line it with tin foil or a sheet of parchment paper. Spread the unsweetened flaked dry coconut around the pan, trying to keep it a thin layer. Bake in a 350°F (175°C or 180°C) oven for 2 to 3 minutes. Keep an eye on it since the coconut is dry it will not take long to toast.
COCONUT BUTTERCREAM FROSTING
- Add the butter to the mixer and mix it for about a minute. You want it to spread around the bottom half of the bowl. Next, add powdered sugar, coconut milk, vanilla extract, and coconut extract. Start the mixer at a slow speed until the sugar has been incorporated. Now, turn the mixer to a medium speed for 2 minutes. The frosting should be creamy looking. Scrape down the bowl, and add the sweetened flaked coconut, blending it for about 15 seconds.
- Put the frosting on each cookie and top it with the toasted coconut. Enjoy!
Nutrition
Calories: 211kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 100mg | Potassium: 55mg | Fiber: 1g | Sugar: 15g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg