COOK: Coconut Lime Cookies

I've been on a bit of a citrus kick, using it in my cooking, baking, seltzer water, simmer pots, even using citrus colors in this weeks bullet journal layout!  I love how easy it is to pair citrus with other flavors and make something yummy and refreshing.  After making Coconut Lime chicken last week I decided it would be fun to use the same flavors for Cookie Friday (the coconut and lime flavors, not the chicken...) 

The cookies have more of a coconut flavor than lime, while the frosting has a bit more lime that coconut, when paired together I think they are a perfect summer cookie, especially out of the fridge while still a bit cool.

Coconut Lime Cookies

Makes about 40

Ingredients:

Cookies:

1 Cup Unsalted Butter (Softened)

1 Cup Sugar

2 Eggs (Room Temperature)

1 1/2 teaspoons Coconut Extract

2 teaspoons Fresh Squeezed Lime Juice

3 1/2 Cups Flour

2 teaspoons Baking Powder

2 teaspoons Cornstarch

Frosting: 

1/4 Cup Unsalted Butter

2 Cups Powdered Sugar

2 Tablespoons Fresh Squeezed Lime Juice

2 teaspoons Lime Zest

1 1/2 teaspoons Coconut Extract

1-2 Tablespoons Milk (If frosting is too thick)

1-2 Tablespoons Cornstarch (If frosting is too thin)

Green Food Coloring (Optional)

Preparation:

Preheat oven to 350 degrees and prepare baking sheets with either parchment paper or silicone baking mats.

In the bowl of a stand mixer, or a large bowl, cream butter until light and fluffy, add in sugar and continue to cream on medium-high speed.  Scrape down sides of bowl, add eggs, coconut extract, and lime juice and mix well.

In a separate bowl whisk together flour, baking powder, and cornstarch.  While mixer is on a low speed slowly pour in dry mixture until everything is combined.

Using a 1.5 Tablespoon cookie scoop, or a dinner spoon, drop cookies onto cookie sheet about 2 inches apart, using the bottom of a juice glass flatten each cookie to about 1/4 inch thick.  (I dip my glass into a bit of white sugar between each cookie to keep them from sticking.)

Bake for about 9-11 minutes until the bottoms are a light golden brown, let cool on cookie sheet for about 5 minutes before moving to a cooling rack to cool completely before frosting.

In a small bowl cream sugar and powdered sugar until thick and creamy, add in coconut extract, lime juice, and lime zest and mix well.  Add milk or cornstarch if needed, frosting should be thick enough to spread on each cookie easily.

If you want you can tint the frosting green, I added just a few drops and swirled it in with a  butter knife it give the frosting a bit of a marbled look.  

Using a butter knife or offset spatula coat each cookie in a nice coating of frosting, let set about 30 minutes to dry before putting into a plastic container or zippy bag to store.  Keep in the fridge for up to a week.

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