Monday, August 16

Put the lime in the coconut... (Coconut Cookies)

Sometimes, you have to step back from the textbooks and allow life in.  Last week was a busy week, and we needed something in my house to get us through.  Layla was sick, for the first time since we've had her.  She's much better now, but it was a little scary when she wouldn't eat anything!  Now, two trips to the vet and $700 later, she's taking her doggie Pepcid and seems to be feeling just fine.  Speaking of the pupster, I found a great pet blog,  It's written by a vet and has some great information for doggies and their humans.  If you have a furry BFF, definitely check it out!

Also, we have a new tenant now, my younger sister who is in school in Philly.  She's decided to get out of the city and enjoy suburban life for a while, which means only one thing: another built in taste-tester!  To celebrate her move to Jersey, I made these summery sandwich cookies, using the recipe for coconut cookies and lime icing.  These little citrus delights are sweet and sour at the same time, and melt in your mouth.  Next time I would probably make the cookies a little smaller, or bake them while the dough has warmed up so that they flatten out a little bit, to make them more sandwich like, as opposed to coconut gobs. 

Hubby the hand model :-)

Mmmm, gobs.  That's a thought....

Anyway, back to summer.  As it dwindles to a close, this might be my last truly summer dessert to post.  I have a lot of things lined up as autumn treats, and some fun things to post this week.  But for now, put the lime in the coconut and drink it all up...

1-1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/2 cup white sugar
1/2 tsp vanilla extract
1 large egg
1-1/3 cups shredded coconut

Combine the flour, baking soda and salt in a small bowl; set aside. Beat the butter and both sugars until creamy, then add the vanilla and egg. Slowly add the flour mixture until combined. Add the coconut. Drop by the heaping teaspoon onto a lined baking sheet, about 2-3 inches apart (they will spread quite a bit). Bake at 350 for 9-11 minutes, until golden brown. Cool on a wire rack. 

8 oz cream cheese, room temp
1/2 cup unsalted butter, room temp
2 tablespoons lime juice
4 cups powdered sugar
1 teaspoon lime zest
green gel food coloring

 Beat the cream cheese and butter together until smooth and creamy, about 2 minutes.  Add lime juice and mix until incorporated.  Add powdered sugar, one cup at a time, until the icing is at your desired consistency (I like mine to be able to hold its shape).  Mix in the lime zest and green food coloring as desired.  Spoon into a pastry bag and dollop onto the bottom of a cooled cookie.  Top with another cookie.  Store in the refrigerator.  

"But mom, cookies would make my tummy feel better!"

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