Day 10 … Coconut Lime Sticks

I know … you put the lime in the coconut and drink it all up. I’d drink that so I understand why they wrote a whole song about it. Sounds wonderful, belly ache or not. Lime and coconut are a delicious combination and one I especially like in just about anything. In fact, last year around this time I made chewy Chile Lime Macaroons so it’s not like I haven’t explored this territory before. So for Day 10 of this 12 day cookie adventure, I did something a little different; buttery, crumbly yet tender. Today it’s Coconut Lime Sticks.

I know some people don’t like coconut and I don’t really understand why. It’s so delicious in all its many forms. Coconut layer cake and cream pie are two of my favorite things. A Thai red coconut curry? Oh stop it. I’ve recently discovered coconut lattes that use a combination of coconut milk and coconut water and I don’t think I’m going back. Old fashioned coconut macaroons? Oh yes please. I am always the first one to pick out the mini Mounds and Almond Joy bars from the Halloween candy stash. So yes, this month needed a coconut cookie. No doubt.

Same deal as all the previous posts … start with a chunk of that basic butter cookie dough I set you up with last month, add coconut, fresh lime zest/juice and mix it all up. Roll the dough into little logs and coat in more coconut with a little help from some egg whites. Bake until firm but still tender. They are buttery with that mellow coconut flavor brightened by a nice hit of citrus. I find them quite delightful.

STRESS THERAPY BAKING FACTOR: I SAID DOCTOR! These are wonderful little morsels, delicate and bright. They come together so easily and create a completely different cookie from the others in this series. They’re also rather pretty, their stark white surfaces standing out from the other chocolate and nut coated options.

12 Days of Cookies: One Dough, Many Cookies
Cookie Prep – Basic Butter Cookie Dough
Day 1 – Jam Thumbprints
Day 2 – Mexican Chocolate Crinkles
Day 3 – Butter Rum Bars
Day 4 – Cranberry Pistachio Coins
Day 5 – Candied Ginger Spice Buttons
Day 6 – Russian Teacakes
Day 7 – Apricot Rosemary Shortbread
Day 8 – Chocolate Hazelnut Buttons
Day 9 – Dark Chocolate Mocha Sandwich Cookies

2015 12 Days of Cookies: Pretzel Caramel Shortbread, Fig Mezzaluna, Dutch Windmills, Bourbon Peach Rugelah, Chai Spiced Meringue Kisses, Almond Joy Bars, Swedish Kringla, Chile Lime Macaroons, Orange Cranberry Cornmeal Shortbread, Eggnog Buttons, Ginger Palmiers, Rainbow Cookies
seven years ago: Pumpkin Bundt Cake, Gingerbread with the Kids
six years ago: Bacon Cheddar Gougeres
five years ago: Southern Cheese Straws, Cookbook Gift List, Homemade for the Holidays
four years ago: Lemon Slice Cookies, Gingerbread with Bourbon Sauce
three years ago: Peppermint Cookie Platter, Pumpkin Roulade
two years ago: Cider Apple Pie
last year: Caldo Verde (Portugese Kale & Potato Soup)

COCONUT LIME STICKS
Makes about 5 dozen cookies; the recipe can be easily halved or doubled

for the cookies:
½ batch basic butter cookie dough, room temperature
1 ½ teaspoons fresh lime zest (from 2 limes)
1 Tablespoon fresh lime juice
¼ cup unsweetened shredded coconut

for the coating:
¾ cup powdered sugar
½ cup unsweetened shredded coconut
3 egg whites, lightly beaten

1. In the bowl of a standing mixer fitted with the paddle attachment, mix together the room temperature cookie dough, lime zest, lime juice and ¼ cup coconut until well combined.
2. Divide the dough in half, flatten into a nice rectangle and wrap each piece in plastic wrap.
3. Chill at least 2 hours or overnight (or freeze up to 3 months).
4. When ready to bake, preheat the oven to 350°F and line two sheet pans with parchment paper or silicone baking liners
5. In a bowl, combine the powdered sugar and ½ cup coconut.
6. Remove one piece of dough from the fridge and roll walnut sized pieces into ½” thick ropes, about 1 ½” long.
7. Coat the logs with egg white and roll in the coconut sugar mixture to thoroughly coat.
8. Arrange ¾” apart on the prepared sheet pans.
9. Bake 12-14 minutes until pale golden brown. Let cool for 5 minutes on the sheet pans then transfer to wire racks to fully cool.
10. Store tightly wrapped, up to 3 days.
11. Do ahead: it’s best to make and freeze the dough and bake as needed rather than freeze baked cookies. I find it best to shape the cookies and freeze on a sheet pan until solid. Then transfer the cookies, uncoated, to a ziploc bag labeled with the cookie name and baking time/temp and bake as needed. Frozen dough will keep up to 3 months.

 

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