Two years ago today I was welcomed into this place called The Internet. I typed and retyped my first post a dozen times before finally daring to click the formidable Publish button.
Over the past two years this space has changed significantly. I have learned a little bit about the great big world of food blogging and realized how much I have yet to understand. It takes a lot of paper straws, butter, and the occasional kitchen-floor meltdown.
In the end it all comes down to having the courage to put out some work that might be less than perfect. Pictures can always be improved, words could always be rearranged and Instagram feeds can always be better. But, that is okay, or at least it should be okay.
Two years goes by incredibly fast. It’s so important that we remember to take time and acknowledge the special days that come around. And by acknowledge I mean, eat cookies.
These cookies are exactly the kind of cookie we need to help us celebrate. Bright lime + lots of butter + toasted coconut. Just, yes...
We use the bottom of a detailed glass as a cookie stamp.
It’s been a good two years, thank you for spending them with me. Many more years of butter, braising, and pasta ahead!
Coconut Lime Sandwich Cookies
makes about 30 cookies
for the wafers
- 1 3/4 cups all-purpose flour, plus extra for rolling
- 1/2 cup unsalted butter, chilled and cut into cubes
- 1/2 teaspoon baking powder
- pinch of salt
- 1 large egg
- 1 tablespoon lime juice
- 1 tablespoon heavy cream
- 1/3 cup granulated sugar
- 1 tablespoon lime zest
In a small bowl combine lime zest and granulated sugar with a fork - pressing the zest into the sugar to release the essential oils. Reserve for later use.
In the work bowl of your food processor combine flour, salt, baking powder, and prepared sugar. Pulse several times to combine. Add chilled butter and pulse several times until the mixture resembles the texture of rough cornmeal.
In a small bowl whisk egg with cream and lime juice. Add the wet mixture to the food processor and pulse until a rough dough comes together and pulls away from the sides of the bowl.
Turn the dough out unto a floured surface and form a disc. Wrap dough in plastic wrap and refrigerate for 20-30 minutes.
Preheat oven to 350 degrees.
Roll the chilled dough out on a floured surface to 1/4 inch in thickness. Use a 1-inch cookie-cutter to cut out rounds. Place the cut cookies on an ungreased, non-stick baking sheet. Use a cookie press or the bottom of a glass to imprint the cookies (totally optional).
Bake the cookies for 12-15 minutes, or until just golden on the edges. Allow to cool completely before filling.
for the filling
- 1/2 cup unsalted butter, at room temperature
- 1/2 tablespoon lime zest
- 1 1/3 cups confectioner’s sugar
- 1/4 tablespoon almond extract
- 1/4 cup finely shredded coconut, sweetened
In a small frying pan toast shredded coconut over medium-high heat for 5-7 minutes or until golden brown.
In the work bowl of your stand mixer, fitted with the paddle attachment, beat butter and lime zest for 1 minute. Add confectioner’s sugar in 4 increments, scraping down the bowl after each addition. Beat in almond extract. Place the icing in a pastry bag and refrigerate for 5-7 minutes before using.
Pipe the filling on one-half of the cooled cookies. Top each filled cookie with its top and roll the edges of the cookies in shredded coconut.