Keylime Coconut Cookies

Key Lime Coconut Cookies

These chewy key lime coconut cookies add a new twist to an old favorite.  Many coconut cookies can be overly sweet for my tastes.  But in these key lime coconut cookies I’ve toned down the sweetness with the tart flavor of lime.  I’ve also cut down on the sugar in the recipe too. 

And cookies in general are a good choice over full sized desserts since 2 or 3 of these has far less calories than that slice of key lime pie you might be craving.  And this recipe also works nicely with orange zest instead of the lime.  In that version I like to dip them in dark chocolate.  I think I’ll add another bag of coconut to my shopping list.

Key Lime Coconut Cookies

Prep time: 10 min

Bake time: 12-14 min

Ingredients

• 14 oz package of sweetened flaked coconut
• ½ cup gluten free Bisquick
• ¼ cup brown sugar, firmly packed
• 3 eggs
• 2 key limes or regular limes
• 1 tsp vanilla
• 3/4 cup confectioner’s sugar
• green and yellow food coloring

Video Tutorial

Instructions

1. Preheat the oven to 350°F (or 175 °C) and line two baking sheets with parchment paper.
2. Add the Bisquick or flour mixture to the coconut and toss well until all of the shredded coconut is well coated and there are no clumps of coconut in the mixture.
3. In a medium bowl combine the brown sugar, the zest of both limes, 1 tsp of the lime juice, vanilla and eggs then beat the ingredients together until they’re well combined.
4. Add the egg mixture to the coconut and stir to combine.  If you’re doing it by hand it might take a little effort to make sure that all of the coconut is well coated.
5. Drop the mixture by rounded tablespoons onto the baking sheet then bake the cookies for 12-14 minutes or until the edges are golden.
6. Allow them to cool on the baking sheet for 2 minutes before removing them onto a baking rack to cool completely.
7. To make the key lime glaze combine ¾ of a cup of confectioner’s sugar with 1 tablespoon of lime juice and stir until smooth.  Stir in 2 drops each of green and yellow food coloring then pour the glaze into a small Ziploc bag and secure it with a twist tie.
8. Snip off a corner of the bag and drizzle the glaze over the cookies.  Be sure to have some paper towels under the baking rack to catch the dripping glaze.  When the glaze is dry the cookies are ready to serve.

Notes:  If you’re not following a gluten free diet you can stir together the following list of ingredients: (½ cup flour, ½ tsp baking powder, ¼ tsp baking soda, 1/8 tsp salt).  Also, you’ll want to make sure not to skip the step of lining the baking sheet with parchment paper since these cookies are notorious for sticking. I was able to fit 20 cookies per sheet since the cookies hardly spread.