Posted on Nov 17, 2013 in | Comments Off on Coconut Lime Cookies
Step 1 | |
Cream the butter and sugar in a stand mixer with a paddle attachment. Cream until it is light and fluffy and do not skimp here. This is important to give your batter a fluffier texture. | |
Step 2 | |
Add the egg and lime juice and mix to combine. In a separate bowl, sift the flour, corn starch, baking soda & salt and whisk together to ensure it is evenly distributed. | |
Step 3 | |
Add the dry ingredients into the wet ingredients and mix to combine, scraping the bowl down. Finally, add the shredded coconut and mix just until it is all combined. Do not over mix. Refrigerate for at least 30 minutes. | |
Step 4 | |
While the dough is chilling, make your cream cheese filling. Combine the softened cream cheese, powdered sugar, lime juice and lime zest in a stand mixer and whisk until light it is completely combined and the texture resembles a frosting. If you mix too long, the cream cheese will heat up and you might have to let it chill in the refrigerator to set up. | |
Step 5 | |
Preheat your oven to 375. After the dough has been chilled, scoop out 2-3 tablespoons of dough and place 2-3 inches apart on a parchment paper lined baking sheet. Bake for 8-10 minutes until the edges are set. Do not over bake. | |
Step 6 | |
After the cookies have baked let them cool for 5 minute and then transfer them to a wire rack to cool for another 20-25 minutes. You can chill them in refrigerator to cool faster. The cookies need to be cool to make them into cookie sandwiches. | |
Step 7 | |
Place a heaping amount of cream cheese filling on the bottom of one cookie and top with the bottom of another cookie to make cookie sandwiches. Enjoy! |