Lime And Coconut Coins Recipes

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.

LIME-IN-THE-COCONUT ALMOND BARK

Steps:

• Line a 9-in. square baking pan with foil; set aside. In a microwave, melt chips and shortening; stir until smooth. Stir in food coloring if desired. Stir in the coconut, almonds and lime zest. Spread into prepared pan. Chill until firm, 10-15 minutes. , Break into small pieces. Store in an airtight container at room temperature.

PUT THE LIME IN THE COCONUT

Steps:

• Add all ingredients, except coconut flakes and honey, in a cocktail shaker with ice. Pour honey onto a plate. Lay out coconut on a plate. Dip the rims of chilled glasses into honey and roll in coconut. Shake and pour into chilled martini glasses to serve.
• Note: For a non-alcoholic version, omit the vodka and the banana Schnapps and substitute the ice with 1 banana. Puree the mixture in a blender.

KEY LIME AND COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees.
• Grease 2 baking sheets.
• Combine the condensed milk, Key lime juice, and flour in a medium bowl.
• Stir in the grated coconut and then the sugar.
• If using sweetened coconut, taste the mixture before adding the sugar.
• Add the sugar only if you think it is necessary.
• The cookie should have a tangy flavor from the Key lime juice.
• Drop teaspoons of the mixture onto a baking sheet, leaving 2 inches between between each cookie.
• They will spread while baking.
• Bake for 25 minutes until they just start to turn golden.
• Remove from the pan to a rack to cool.
• Store in an airtight container.

BLACK COD WITH LIME AND COCONUT

Steps:

• Preheat oven to 350°F Sprinkle fish with salt and pepper; place in 11x7x2" glass baking dish. Drizzle with 1 1/2 teaspoons lime juice.
• Heat oil in large skillet over medium heat. Add leek over medium heat. Add leek and garlic; saute 7 minutes. Add coconut milk and remaining lime juic; boil until thick, about 4 minutes. Stir in lime peel.
• Spoon sauce over fish. Bake about 20 minutes, until fish is just opaque in center. Transfer to platter. Whisk juices in baking dish. Spoon around fish, top with cilantro.

LIME AND COCONUT COINS

Steps:

• Make your favoriet sugar cookie dough.
• Shape into 1.5 inch logs. Wrap and freeze for 20 minutes or refrigerate at least overnight.
• Slice into 1/8 inch rounds and place on silpat (or parchment) lined cookie sheets.
• Bake as usual.
• Whisk together sugar, lime juice and zest.
• Spoon the glaze over each cookie.
• Sprinkle toasted coconut on top and let them set.