Tuesday, April 24, 2012

Take 2: Coconut Key Lime Cookies

I love the smell of suntan lotion. It smells like summer. It smells like coconut. It smells like heaven. 

After baking my last batch of Key Lime Coconut Cookies, I happened to see a jar of coconut oil at Fairway and remembered reading an article about it in The New York Times hailing it as a great baking alternative to butter or Crisco. I thought it would make a great addition to my cookies.

When I got home, I opened the jar and was entranced by the smell. It smelled like fresh coconut. It smelled like summer. It smelled like suntan lotion (the good stuff).
Clearly, a new batch of cookies was in order. The recipe was the same, except I substituted the 3/4 cup of melted butter for 3/4 cup on melted coconut oil. I melted the oil over low heat in a sauce pan and was amazed that it turned completely clear (sorry, the pictures didn't come out).

While at Fairway, I also picked up a bag of fresh Key Limes and squeezed them to use the juice instead of the bottled kind. I was a bit disappointed to see that the Key Limes came from Mexico and not the Florida Keys.
It took about four whole limes to generate the two tablespoons of juice needed for the recipe. 

The rest of the recipe was the same (which I repost below). These cookies had a more pronounced coconut flavor, but were still just as chewy. They smell divine, as good as suntan lotion.

Coconut Key Lime Cookies

Preheat your over to 325 degrees now


  • 3/4 cup coconut oil (melted)
    2 cups bread flour
    1/2 teaspoon baking soda
    1/2 cup granulated sugar
    1 cup packed light brown sugar
    1 large egg (make sure it's large, not extra large or jumbo!)
    1 large egg yolk
    2 tablespoons key lime juice (bottled or fresh)
    1 tablespoon vanilla extract (use good quality, pure extract)
    1 bag white chocolate chips or chunks
    1 1/2 cups of shredded, sweetened coconut (I may have added a bit more)

  • Directions:
  1. Sift together the flour and baking soda into a bowl and set aside.
  2. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed until well-mixed.
  3. Whisk together the whole egg, the egg yolk, lime juice, and vanilla extract in a measuring cup or separate bowl. Never crack eggs over your dough/batter in case a loose shell gets in the mix!
  4. On a low mixer speed, slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
  5. Gradually pour in the dry ingredients, stopping a couple of times to scrape down the sides of the bowl.
  6. Once the flour is worked in, drop the speed to "stir" and add the coconut and white chocolate chips.
  7. If you want larger cookies (like mine in the photo), scoop the dough using a 1/4 measuring cup. For smaller cookies, use a cookie scoop (a good rounded tablespoon).
  8. Make sure your cookie sheets are either lined with a Silpat or parchment paper. You should be able to fit about 6 cookies per sheet.

2 comments:

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  2. Nice recipe Kelly! Your neighbors, friends and students must love you.

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