Recipe: Coconut-Lime Coolers (cookies)

COCONUT-LIME COOLERS

"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."

3/4 cup shredded sweetened coconut
2 teaspoons grated lime zest
1 1/2 cups all-purpose flour
1/4 teaspoon ground 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; set aside.

Sift together the flour, ginger, baking powder, and salt; set aside.

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.

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.

Makes about 40 cookies
Source: Desserts That Have Killed Better Men Than Me by Jeremy Jackson