Again, I went through the whole not-stocked-on-kitchen-staples thing, only this time it sent me to four stores in the same day. I nearly gave up on my baking day yesterday, but eventually I got it all worked out. Until I went to make my lime curd and was out of limes. Thus when I say I adapted the recipe, what I really mean is, I ran out of limes, was too lazy to make a morning store run, and crossed them off the ingredients list.
Since moving, working in a kitchen that isn't what I'm used to, has been a strange experience. Ingredients that I grew up with constantly on hand, or fun tools I got used to, aren't standards in all kitchens. Weird, right? Most times I'll look over a recipe and think, ok, got all the ingredients, let's do this! Then I find out that not everyone buys gigantor bottles of cinnamon at Costco. Or, as with my cookies these last two weeks, since most of my kitchen tools are in box #9 in my old bedroom, I've had to make standard drop cookies by hand, and cut out cookies with the open end of a frosting tip. Not the end of the world, I was simply left with all sizes of sugar cookies, and 162 cut out cookies last week. But my things will be here in about one month, and Elton the Kitchen Aid and I will be reunited at last.
I've had these cookies on my radar for a while, because the words chewy, coconut, and lime were calling my name. They were worth the wait. I'm not a big sugar cookie person, but these have such a perfect texture and the coconut and lime add just the right amount of extra flavor. Yum...
Chewy Coconut Lime Sugar Cookies
From Rock Recipes
2 3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 sticks butter
1 1/2 cups sugar
1 egg
1/2 tsp vanilla
zest of one lime
3 Tbsp lime juice
1/2 cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies
Preheat oven to 350 degrees.
In a small bowl, combine flour, baking soda, baking powder and salt. Set aside.
Cream together butter and sugar until light and fluffy. Mix in egg, vanilla, lime juice and zest. Slowly mix in the dry ingredients and coconut until combined.
Roll rounded teaspoons of dough in sugar, and place on lined/greased cookie sheets. Bake for 8-10 minutes or until lightly golden. Don't worry if they're puffed up when you first pull them out. As they cool they'll flatten nicely. Recipe makes about 60 cookies.
I've always worked with a fruit curd recipe I received in a baking class. It was a huge recipe, and did taste great, but the addition of all the butter always made me squirm. I love citrus flavors, and I just wanted tart, crisp lemon flavor, not something muted with butter. (Side note: Sad that something so delicious was cursed with such a gross name. Curd...ugh, shudder....) So when I saw the color of the lemon curd on this website, I had to find the recipe. And, just as I expected, it was butter free-success! It. Was. AMAZING. It's definitely not for the citrus faint of heart. It's bold and fresh and...lime-y. I can't wait to make this with lemon and redo my lemon meringue cake-it'll totally kick it up a notch. Feel free to leave your cookies as they are, they're fantastic on their own.
Lime Curd
"Adapted" from Tartelette
1 cup lime juice
1/2 cup sugar
2 egg + 2 yolks
In a saucepan, stir together lime juice and sugar. Bring to a slow simmer over medium heat. In a seperate bowl, mix the egg and yolk together to combine. Slowly beat some of the lime juice mixture into the eggs. Pour egg mixture back into the pan, and stirring constantly, cook until the mixture thickens-about 5 minutes. Let cool before filling your cookies!
On a final note-these got a "really good" rating from my uncle whom I consider a food consumer, rather than a food enjoyer. Yup, they're that tasty!
