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Key Lime Coconut Cookies

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Submitted by snowpuppy4

Key lime coconut cookies made with condensed milk, shredded coconut, and key lime juice. Tangy, chewy, and tropical with just five ingredients and no butter or eggs.

YIELD

1 Batch

PREP

15 min

COOK

25 min

READY

40 min

Five ingredients. No butter. No eggs. These coconut cookies lean on sweetened condensed milk to bind the dough and add that sticky, caramel-like sweetness, while key lime juice punches through with a bright, tangy bite that keeps them from being cloyingly sweet.

The balance between the condensed milk and the lime is everything. You want the cookies to taste noticeably tangy, not just sweet with a hint of citrus. The recipe smartly suggests tasting the dough before adding sugar, especially if you’re using sweetened coconut, so you don’t bury the lime flavor.

These spread during baking, so leave a full two inches between each drop on the sheet. They come out soft and chewy with golden edges that crisp up as they cool.

Kitchen Tips

  • Use actual key lime juice, not regular lime juice. Key limes are more floral and less bitter, which makes a real difference in something this simple
  • Taste the dough before adding sugar. With sweetened coconut, you may not need any extra. The tangy-sweet balance is what makes these special
  • Drop small teaspoonfuls. These cookies spread quite a bit, and large mounds turn into one giant cookie sheet
  • Pull them when they just start turning golden at the edges. They firm up significantly as they cool on the rack

Variations

  • Lime zest boost: Fold in a tablespoon of finely grated lime zest for even more citrus intensity
  • Chocolate dipped: Dip cooled cookies halfway into melted white chocolate for a tropical-meets-indulgent treat
  • Macadamia addition: Fold in chopped macadamia nuts for crunch and an even more tropical cookie

Ingredients

4 60
TABLESPOONS ML KEY LIME JUICE
4 60
TABLESPOONS ML ALL-PURPOSE FLOUR
4 60
TABLESPOONS ML SUGAR

Directions

Preheat oven to 350℉ (180℃).

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 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 418 34% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 103mg 4%
Total Carbohydrate 22g 22%
Dietary Fiber 3g 10%
Sugars g
Protein 16g
Vitamin A 4% Vitamin C 11%
Calcium 22% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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