Lime and coconut Butter Cookies round 2


Here you have it, the recipe for my second attempt to this cookie recipe posted last week. I was able to replaced all of the white flour and use whole wheat pastry flour, much better. I was also able to decrease the sugar content by 1/4 cup, not bad…..

I must admit that the cookie was not as crunchy as the first one but still very good. The fact that this cookie recipe was way better for you than the first one, well, I couldn’t really care less of the cookie not being as crunchy ;-)

I also experimented with another flavor rather than leaving the cookie plain like the first recipe attempt. It was a great success, although you can just leave it plain if you would like as well as omit the glaze. I just thought it would be more festive and pretty.

Enjoy!

Here you can see both stages of mixing in the ingredients.

Dough divided between plastic wrap before being placed in the fridge and the final result. It was yummy ;-)

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Lime and coconut Butter Cookies round 2

Miryam's original recipe

Yield: 16-18 cookies

Ingredients:

1 3/4 cups whole wheat pastry flour
1/4 cup unsweetened shredded coconut
1 stick of butter, at room temperature
1 organic egg
1/4 cup olive oil
3/4 cup unrefined sugar
1/2 teaspoon aluminum free baking powder
Zest two limes
Juice of two limes

Glaze

1/2 cup powdered sugar
2-3 tablespoons lime juice
Zest of one lime

 

Directions:

Beat butter and sugar until fluffy, about 2-3 minutes. Beat in egg, oil, zest and lime juice. Add flours, shredded coconut and baking powder.

Divide dough into two and flatten out with a rolling pin like in the pictures. Chill dough for at least 4 hours. I did over night.

Preheat oven to 350F and line two baking cookie sheets with parchment paper.

Roll out the dough to about 1/4 inch thick and stamp out rounds or squares using a cookie cutter (I roll out the dough in between plastic wrap which I find very easy to do. You can use any other cookie cutter shape you like as well).

Bake cookies for 14-17 minutes. Cool on sheets for 2-3 minutes and transfer them to a wire rack and cool.

If using the glaze mix ingredients to obtain desire consistency and drizzle over cookies.

Tip: Dough can be chilled for up to 5 days or frozen wrapped in a double layer of plastic wrap for up to 1 month. If frozen, thaw dough in the fridge before using.

 


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14 comments

  1. Great stats on this baby! And it looks great! :)

  2. Sounds delicious, I love anything with coconut in it.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

  3. love the addition of coconut milk to make this creamy.. i totally thought it was cream initially.. beautiful recipe.

  4. I fell in love with this soup!!! thanks for sharing , def. will try it !

  5. Ooh, I’m glad you love your immersion blender! It’s seriously one of my favorite kitchen tools. This soup sounds great, I’ll be trying it on a cooler day. The coconut milk sounds delicious :D

  6. I don’t like soup but my husband does. Would this soup be pointless without the curry powder? I don’t like curry anything so I don’t have any laying around but if you tell me it’s necessary, I can buy some. :)

    Oh, and I just told the husband the title of your latest post and he said, “Cool! I want.” So I guess I’ll be buying that powder!

  7. Texanerin,

    I would recommend using it although maybe you can incorporate the curry powder later on the cooking so that you can reserve some for yourself or even use some other type of spice just for you :-) just saying!! At least that way you will get to eat it as well.

  8. But I don’t like soup. :) I’ll try a bite just so that I can say I tried. I forgot to get curry powder at the Asian shop last time I was there so I’m putting it on my list now!

  9. Great recipe! I added some ginger and cilantro…so yummy!

  10. Thank you for continuing to post such easy, healthy recipes! You provide nutritious meals that are affordable and doable during a busy work week! I’m making this on the stove right now! Before serving, I’ll add chicken from last night’s dinner (whole chicken in the crockpot/then make bone broth overnight)!! Although my young kids might be reluctant to gobble it up, it doesn’t stop me from putting it in front of them and having them try one bite. Their palates will eventually grow to love all things healthy when there is no other option available in the house! :)

    • That is awesome. I am glad you tried it. I hope your kids liked ate some of it. My 7 yr old loves this soup so next time I make it I will double the batch to freeze some of it. Thanks for reporting back and visiting my blog :-)

  11. Do you use just normal refrigerated coconut milk for this recipe or do you use canned? Also, is it sweetened or unsweetened? Thanks.

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