Key Lime Coconut Cookies
These chewy Key Lime Coconut Cookies add a new twist to the old key lime pie recipe. Many coconut cookies can be overly sweet but in these key lime coconut cookies, the creator toned down the sweetness with the tart flavor of lime. She also cut down on the amount of sugar in the recipe. Plus, cookies in general are a good choice over full sized desserts since 2 or 3 of these have far fewer calories than that slice of key lime pie you might be craving.
Notes
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Preparation Time10 min
Cooking Time12 min
Ingredients
- 14 ounces sweetened flaked coconut
- 1/2 cup gluten free Bisquick
- 1/4 cup brown sugar, firmly packed
- 3 eggs
- 2 key limes or regular limes
- 1 teaspoon vanilla
- green and yellow food coloring
Instructions
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Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
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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.
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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.
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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.
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Drop the mixture by rounded tablespoons onto the baking sheet then bake the cookies for 12-14 minutes or until the edges are golden.
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Allow them to cool on the baking sheet for 2 minutes before removing them onto a baking rack to cool completely.
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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.
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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.
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