Coconut-Lime Coolers - Recipelink.com

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Coconut-Lime Coolers

Book Description

Warning: This is a no-holds-barred book of decadence. The recipes in Jeremy Jackson's Dessets That Have Killed Better Men Than Me pack a one-two butter-and-sugar punch. Have a lick of Snice Cream (that's Fresh Snow Ice Cream) or slurp down a Banana Smoothie. Chomp on Chocolate-Dipped Ranger Cookies or dive into a Chocolate Sinkhole. Just be prepared to defend your bounty. These desserts are so delicious that a food fight might start over the last piece of cake! In the world of desserts, there is no room for mediocrity. Desserts That Have Killed Better Men Than Me has no filler or predictable, so-so recipes (and absolutely no almond bark!), just good, honest, and deadly delicious ones -- with plenty of heavy cream.

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Desserts That Have Killed Better Men Than Me

Authors: Jeremy Jackson

Date: March 2004

ISBN: 0060527129

Publisher: Morrow Cookbooks

Hardcover

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Coconut-Lime Coolers
Recipe from: Desserts That Have Killed Better Men Than Me
by Jeremy Jackson
Cookbook Heaven at Recipelink.com

These are perfect little mouthfuls because of the zany flavor the lime balanced against the coolness of the powdered sugar and the richness of the coconut.

Makes about 40 cookies

3/4 cup shredded sweetened coconut
2 teaspoons grated lime zest
1 1/2 cups all-purpose flour
1/4 teaspoon ginger
1/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup confectioners' sugar, plus about 1/3 cup for coating the cookies
8 tablespoons (1 stick) unsalted butter, softened
1 tablespoon canola oil
2 large egg yolks
1 tablespoon fresh lime juice
1/4 teaspoon lemon extract

Preheat your oven to 325 degrees F. Grease two baking sheets with vegetable shortening or nonstick cooking spray, or line them with parchment paper.

In a food processor, process the coconut and lime zest until fine. Sift together the flour, ginger, baking powder, and salt.

Beat the 2/3 cup confectioners' sugar, the butter, and oil in a medium bowl until very smooth. Beat in the egg yolks, lime juice, and lemon extract. On low speed, beat in the flour mixture until it comes together, then stir in the coconut and lime zest.

Form the dough into tablespoon-sized balls, place them 2 inches apart on the baking sheets, and bake for 15 to 20 minutes, until the bottoms are moderately browned. Let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool. While the cookies are still warm, put the 1/3 cup confectioners' sugar in a small bowl and roll them in the sugar to coat.

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