This time, I added lime zest and coconut!
Lime and coconut are the 2 ingredients for this months Behind the Curtain challenge. Each month participants are assigned 2 ingredients that we must use in a dessert. I don’t recall making anything with lime and coconut together, so this was a new flavor combination for me! I thought the flavors would go well in a snickerdoodle, so I zested a few limes and added some desiccated coconut. The lime zest gives the cookies a nice bright flavor, while the coconut adds a chewy texture to a crunchy cookie.
One Year Ago: Butterscotch Brownies
Lime Coconut Snickerdoodles
1 cup shortening
1 1/2 cups + 2 tablespoons sugar
Zest of 3 limes
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup + 3 tablespoons desiccated coconut, divided
2 1/2 cups flour, sifted
Make lime sugar:
Combine sugar and lime zest in a food processor. Process until well combined (about a minute). Put 2 tablespoons of the sugar mixture into a small bowl and set aside.
In a large mixing bowl, cream together the shortening and the remaining lime-sugar. Add in the eggs and stir until well combined. Stir in the cream of tartar, baking soda, and salt. Add in 1/2 cup desiccated coconut, then stir in the flour. Refrigerate the dough for 30 minutes.
Preheat oven to 400 degrees.
Using a medium ice cream scoop, scoop the dough then roll only the tops and sides in the lime-sugar mixture. Place on a parchment paper lined cookie sheet and flatten the tops slightly with the palm of your hand. Sprinkle a little desiccated coconut onto the tops of each cookie. Bake in a preheated oven for 10-12 minutes or until the edges are a light golden brown. Remove from the oven and let cool for 8 minutes. After 8 minutes, move the cookies onto a cooling rack and let cool completely. Enjoy!
Made with love, not calories!
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