Tuesday, December 18, 2012

Seven days of holiday baking: Day 2 - Toasted coconut-lime cookies with macadamia nuts

Last Christmas, I made lemon-cream cheese cookies which ended up being some of my personal favourites. I liked the idea of doing a citrus flavour again this year. I decided to try lime, and substituted toasted coconut and macadamia nuts for the cream cheese, which made for a tropical kick. 

To make cookies, beat 3/4 cup softened butter and 1 cup icing sugar in a stand mixer fitted with a paddle attachment for 3-4 minutes or until light and fluffy. Add 3T coconut milk and the juice and zest of one lime. 

In a small saucepan, brown 1/2 cup sweetened coconut flakes over medium heat. Watch carefully to avoid browning. In a mixing bowl, sift together coconut flakes, 2 cups all-purpose flour and 1/2 tsp salt. Working in batches, gradually add to flour mixture to batter and mix until just combined. Mix in 1 cup lightly crushed macadamia nuts. 

 Roll dough into 1-inch balls on a surface lightly dusted with icing sugar, and place onto a greased baking sheet about 2 inches apart. Make an indentation in the dough balls with a fork dipped in icing sugar. Bake at 300 degrees for 25 minutes, or until delicate brown underneath. 

Recipe: my own

1 comment:

  1. you have been busy you baking queen! these are the recipe that appeals to me most. i bet they are simply divine. :)


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