Lime and Coconut Cookies
After my disaster with Lime and Coconut Roulade (see Lemon and Coconut Stack), I thought I would try again with the lime and coconut combination. Maybe these two aren’t supposed to go together however (much like Cameron and Clegg, Katie Hopkins and anyone called Tyler, Katie Price and dignity etc.), as this was another voyage of discovery where the end result wasn’t quite what it was originally supposed to be.
I was experimenting throughout this bake so I ended up with 24 cookies of varying sizes, shapes and compositions.
Ingredients: (Ounce to Gram Conversion Chart)
6oz Butter (don’t bother softening)
3oz Caster Sugar
7oz Golden Caster Sugar
1 Whole Egg and 1 Egg Yolk (crack on a flat surface to avoid any rogue egg-shell)
1tsp Bicarbonate of Soda
14oz Plain Flour
3 ½ oz Desiccated Coconut
Line a baking tray with grease-proof paper, using butter to stick the paper to the tray. Make sure the paper is thoroughly glued down.
Melt the 6oz of butter in a small pan on a medium heat and then allow to cool completely.
In a large mixing bowl, place both the normal caster and golden caster sugar and whisk in the cooled butter. Beat in the egg and egg yolk with the whisk followed by the juice and zest of three of the limes and just the juice of the fourth.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
In a separate bowl, mix the bicarbonate of soda, salt and flour. Sieve this mixture into the large mixing bowl and add 3oz of the coconut. Fold the flour mixture in until everything is combined but try not to over mix.
Allow the dough to rest for at least 10mins. This may sound odd but if you try and shape the dough straight away, it is very, very difficult.
Use a dessert spoon to collect a spoon’s worth of dough.
Dust your hands with flour and then shape the dough into a ball in the palm of your hands. Be quick! (sorry, but the longer you take, the warmer the ball gets in your hands and the more likely it is to stick to your hands). Flatten the ball and place it on the baking tray. Sprinkle some of the remaining coconut on top. Place a total of four balls onto the tray, evenly spread out and bake for 10mins.
Take the cookies out of the oven and allow to cool a bit on the tray. Use a fish slice to go around the edges of the cookies to lift them up a bit and then slide the cookie on to the fish slice to get it off the tray. Transfer to a wire cooling rack and allow to cool completely.
Get your next batch of cookies onto the same tray and go again.
This recipe is a good example of how it is important to think about what you are doing as you follow a recipe. I planned out an original recipe but as I progressed, I realised that 8oz of flour was nowhere near enough, so it became 14oz. I also played about with the size of the cookies, coming to the conclusion that my normal cookie size was too big and that these needed to be smaller due to their different texture. The coconut flavour is a bit lost (but the texture isn’t) so covering the cookies in coconut combats this to some extent. I didn’t use enough in the end and I would suggest thoroughly coating the top of the cookie in desiccated coconut.