Coconut Key Lime Meltaways Recipes

COCONUT KEY LIME MELTAWAYS

Steps:

• In a large mixing bowl, beat the butter on medium speed until creamy. Add ½ cup of powdered sugar and beat until light and fluffy. Scrape down the sides of the mixing bowl and blend again until incorporated.
• Add 1 tablespoon of lime zest, 2 tablespoons lime juice and ½ teaspoon coconut extract. Gently mix on low until incorporated, scraping down sides with a spatula as needed.
• In a small mixing bowl, whisk together the flour, cornstarch and salt. Add the flour mixture in four batches to the creamed butter and lime mixture. Blend on medium-low until each addition is incorporated. Scrape the dough into a ball, cover the bowl with plastic wrap and refrigerate for 1 hour.
• To bake the cookies, preheat oven to 350°F. Line a baking sheet with parchment paper.
• Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the prepared baking sheet. Press each dough ball gently with the flat bottom of a small glass or measuring cup to the desired thickness. Bake for 11 to 13 minutes or until lightly browned around the edges. Slide the parchment paper onto a wire rack to cool.
• Repeat with a new piece of parchment paper placed on a cooled cookie sheet. Cool cookies completely if planning to top with icing. Alternatively, you can also toss the warm cookies in powdered sugar instead.
• Whisk together 1 cup of powdered sugar, ½ teaspoon coconut extract and the remaining 2 tablespoons fresh key lime juice. Add more lime juice or sugar as needed to reach the desired consistency. Spread the icing on the cooled cookies and immediately top with shredded coconut and lime zest. Allow the icing to fully set then store the cookies in a cool location or refrigerate for longer storage.

COCONUT-KEY LIME SQUARES

Steps:

• Crust: Preheat oven to 400 degrees. Lightly butter an 8-inch square baking pan. Line bottom and 2 sides of pan with parchment, leaving a 1-inch overhang; lightly butter the parchment.
• Combine flour, brown sugar, and salt in a food processor, and pulse a few times to combine. Add butter, and pulse until largest pieces are the size of peas. Add coconut and white chocolate, and pulse a few more times, just until mixture holds together. Transfer mixture to pan, and pack down firmly with the bottom of a measuring cup. Bake until crust is deep golden brown, 18 to 20 minutes. Remove from oven, and reduce heat to 300 degrees.
• Filling: Whisk together eggs and granulated sugar in a bowl, then whisk in flour. Gently stir in lime juice (do not whisk or stir vigorously or batter will become foamy).
• Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
• Run the tip of a knife along the 2 sides of the pan not lined with parchment, then remove from pan by lifting with parchment overhang. Transfer to a cutting board, dust with confectioners' sugar, and cut into 1-inch squares.

LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''

Steps:

• Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
• Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
• Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
• Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

LIME MELTAWAYS

Steps:

• Preheat oven to 350°F.
• Line baking sheets with parchment.
• Cream butter and 1/3 cup sugar until fluffy.
• Add the lime juice, zest and vanilla and beat until fluffy.
• In another bowl, combine together flour, cornstarch and salt.
• Add to butter mixture and beat until combined.
• Roll into a log and chill for 1 hour.
• Slice logs into 1/8-inch rounds.
• Place rounds on sheets and bake until golden, 11-15 minutes.
• While still warm, place cookies in bag with the rest of the powdered sugar and toss gently to coat.
• They are tender and may break apart.

COCONUT KEY LIME THUMBPRINTS

Steps:

• For lime curd, in a small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Transfer to a bowl; cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold., Preheat oven to 400°. Cream butter, confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour., In a small bowl, whisk together egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1/4-in. balls. Dip in egg whites, then roll in coconut, coating well. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the handle of a wooden spoon., Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., To serve, fill each cookie with about 1-1/2 teaspoons curd. In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate leftover filled cookies.