with the holiday season in our faces, and food in our mouths, enjoy my latest creation from in my little kitchen.
chewy coconut lime cookies.
it was a night where the kitchen was completely spotless for once – that see every bit of the counter clean.
so what did i do? messed it up of course. i had a sweet tooth and no matter how long i’d spend in the kitchen, i was going to have myself some cookies when it was all said and done.
since Josh and i do a lot of travelling to see our families over Christmas, we have a routine we follow and the most important one in my mind – don’t forget about the food in your fridge.
1-2 weeks before travelling – no buying/bringing new food into the house, we must use up what we have. this way nothing goes bad while we’re away. so after 10 minutes of rummaging around, i found some flaked coconut, honey, a vanilla bean and two limes. daydream moment – coconut – hawaii – honeymoon. sigh of love. and the following is the recipe i came up with based on those main ingredients i found.
zest of 2 limes – seeds of one vanilla bean (or not) – 1 cup of butter – 1/2 cup of white sugar.
mix until sugar is well blended with butter. fluffy butter stage.
1/2 cup of honey. local honey that is.
pour and mix in with your fluffy butter. making it sticky fluffy butter stage.
i don’t care what method you use to combine your ingredients. use what you have. bowl, spoon and strong-arm will work just fine. or a hand mixer, or a stand mixer. the point is to mix.
juice of half a lime – 2 tsp of vanilla extract or coconut if you have it – or both!
blend in with sticky fluffy butter. juiced up butter stage.
in a separate bowl – 3 cups of flour – 1 cup of flaked coconut.
pour in the juiced up butter and mix. with your mixer, your hands, your spoon, whatever. separate your big mess of dough into two even chunks and form each chunk into whatever shape you desire. refrigerate for at least a half hour, but ideally overnight. i like to roll my dough into a log for ease of cutting, throw it in the fridge and be ready for baking when i want.
oven – between 325 degrees to 350 degrees – 8 minutes – rotate pan – 8 minutes – remove from oven – transfer to wire rack. i find that all ovens tend to be a little different so watch your cookies the first time, and adjust accordingly.
eat warm or cold. depends on your willpower.
happy holidays – wherever you are.
© Becky Siddall and littlesiddallstudios 2012.
