Fred recommends that you try these Coconut Key Lime Crinkle Cookies paired with our Watermelon Sparkling wine! Weibel’s Watermelon Sparkling is a limited release, so stop in the tasting room to get it while you can!
Recipe Courtesy of: AS EASY AS APPLE PIE
These coconut key lime crinkle cookies are soft inside and slightly crunchy outside, with the perfect kick of lime and a hint of coconut.
- 80 grams (2.8 ounces) butter at room temperature
- the zest of 1 key lime
- 100 grams (1/2 cup) granulated sugar
- 1 egg
- the juice of 2 key limes (2 tablespoons or 25 ml)
- 15 grams (2½ tablespoons) coconut flakes
- 8 grams (2 teaspoons) baking powder
- 220 grams (1¾ cup + 1 tablespoon) all-purpose flour
- You will also need:
- powdered sugar
- granulated sugar
- white chocolate chips optional
- Work the zest into the sugar with the back of a spoon or with your fingers until the sugar is moist and fragrant.
- In a bowl, cream the butter and sugar.
- Add the egg, coconut flakes and key lime juice and mix until smooth.
- Add the baking powder and flour, little at a time, mixing with a fork until the dough comes together. Form a ball, wrap it in cling film and chill it for 1 hour.
- Preheat the oven to 180 degrees C (350 degrees F).
- Take the dough out from the fridge and roll it into balls with your hands wet.
- Roll the balls in granulated sugar first
- and then in the icing sugar.
- Place the coconut key lime crinkle cookies on a baking tray lined with parchment paper
- and bake for 10 minutes.
- When you take them out from the oven, place a chocolate chip on top, pressing gently while they are still hot.
- Cool the coconut key lime crinkle cookies on the baking tray for about 5 minutes before transferring to a wire rack to cool completely.