Coconut and Lime Cookies

Coconut and Lime Cookies

There are a few things about the coconut lime flavor that I love, mostly the flavor reminds me of a tropical setting, and that’s pretty much all it takes to make me think of my wife. (this happens on many subjects, what can I say? I love the woman)

Some of the other things include a Candle from Yankee Candle (lime in the coconut, it’s amazing!) A song by several different musicians (Put the lime in the coconut) and last but not least, there’s a drink with lime and coconut that’s also not half bad.

This cookie method is pretty normal, it follows the “snickerdoodle” family of cookies as the dough is rolled in sugar before it’s baked.

What you’ll need:

2 3/4 cups all-purpose flour

1 Teaspoon baking soda

1/2 Teaspoon baking powder

1/2 Teaspoon salt

1 cup butter, softened

1 1/4 cups white sugar

1 egg

1/2 Teaspoon vanilla extract

1 Teaspoon lime zest, minced

3 Tablespoons lime juice

1/2 cup unsweetened toasted coconut

For the recipe:

Preheat your oven to 350*

In a medium bowl, sift the Flour, Baking soda, Baking powder and Salt.

In a larger bowl add the sugar and the room temperature butter.

Using a hand mixer, cream (or mix) the butter and the sugar together until the mixture becomes light and fluffy. It should take about 3 minutes.

Once the mixture is thoroughly combined, add the Lime Zest, Lime Juice, Egg and Vanilla Extract.

Beat on medium until the mixture is combined.

Now, were going to slowly add the flour mixture to the creamed butter. Once the flour and butter has been combined, add the toasted coconut.

Using a medium cookie scooper, scoop out 12 cookies and roll them in granulated sugar. Place the cookies, flat side down on a greased cookie sheet.

Bake each batch of cookies for 9 minutes. If you follow this, you’ll have slightly underbaked cookies, which I prefer, if you want overbaked cookies, cook for 10 or 11 minutes per batch.

The cookies will appear very puffed up when you remove them from the oven, but they will deflate and flatten out nicely once they cool off.

Serve with Ice Cold milk.. or perhaps something that has rum in it!


recipe modified from here

Coconut Pound Cake

Coconut Pound Cake

I’m in love with coconut anything, like most Americans. I think the reason for this, is because coconut is not readily available to us. Compared for say, apples, coconuts are very difficult to find fresh (unless you live in Florida). And the old coconuts, don’t even get me started on them, it’s much more effort than reward. So instead were reduced to using coconut extracts, dried, sweetened coconut flakes/shavings, and Coconut milks. Don’t get me wrong here, I love all three of those products and I have used them in this recipe.

I just wish I could show people the taste of young, fresh coconuts and the difference between the fresh and old coconuts.

What you’ll need:

3 cups, flour

2 1/2 cups, granulated sugar

5 eggs

1/2, teaspoon sea salt

1/2, teaspoon baking powder

2 sticks of butter (softened to room temperature)

1/2 cup, coconut milk

1/2 unsweetened almond milk (you can use animal milk, if you want)

1 teaspoon, vanilla extract

Coconut flakes

For the Mise En Place:

Preheat your oven to 325*

Measure out the ingredients (milks, sea salt, baking powder, flour, sugar, extract) and set aside.

For the Recipe:

Cream the butter with an electric mixer until it becomes lighter in color and fluffy.

Add the sugar, and mix until combined. The sugar will not look creamy, like normal, instead it will be grainy.

In a separate bowl, mix together the milks, eggs and extract. Whisk until everything is combined.

In another bowl, sift the flour, baking powder and salt.

Add both the flour and egg mixture to the butter mixture alternatively. Making sure you begin with the flour mixture and also end with it.

Add the coconut to the batter and fold in with a spatula.

Pour the coconut batter into 2 greased and floured loaf pans.

Bake at 325 for about 60 minutes or until something inserted into the middle comes out clean.

Remove from the pans and allow to cool off on a wire rack placed into a sheet pan.

In  small bowl, mix together 1 cup of coconut milk, 1/2 coconut flakes and about 2 cups of powdered sugar and pour the glaze over the cakes.


Serve with plenty of tea or coffee.