Key West coconut butter lime cookies

These cookies are the result of a total fail. I got the idea to make coconut butter from Edible Perspective and, while I had such high hopes for it, I just didn't like it. First, I used shaved coconut instead of coconut flour and I couldn't get it completely smooth so there were little pieces of coconut throughout. Second, and most importantly, I love the smell of coconut, but I don't really like the taste of it! I attempted to improve the flavor a bit by adding a little lime oil, but it didn't work.

I didn't want to waste it so I stuck it in the fridge until I could figure something out to do with it. Finally, I had the brilliant idea to make coconut butter cookies (a la peanut butter cookies).  Success!  These cookies are ridiculously good!  They remind me of  the lime sugar cookies that Tara and I couldn't get enough of during our last trip to the Keys.  One of my friends said that they were a cross between a margarita and Key West (because Key West is a flavor, right?).

What is it about the smell of coconut that makes you think of the beach and summer?

Before I give you the recipe, I present: Cookie Art, by Tara.  :)

Key West coconut lime butter cookies
Adapted from Better Homes and Gardens New Cookbook, 75th year anniversary

A few observations: (1) If you decide to make your own coconut butter (and you should, because these cookies rock), make sure you get unsulphured and unsweetened dessicated coconut.  (2) Both the lime and the coconut (say it with me: put the lime in the coconut...) are actually pretty mild. 

You can purchase your lime oil from Boyajin; I gotta say, they are well worth the money. You can substitute lime extract, but increase the level to 1 teaspoon.  Also, if you're not a fan of lime, you could substitute 1 teaspoon of vanilla extract; I still have some coconut butter left, so I may make a version like this - I bet it would smell amazing!

Ingredients

• 1/2 cup butter
• 1/2 cup coconut butter
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg
• 1/2 teaspoon lime oil
• 1 1/4 cups all-purpose flour
• Granulated sugar

Directions

Preheat oven to 375F.  In a large mixing bowl beat butter and coconut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and lime until combined . Beat in the flour, stirring if necessary. If the dough is difficult to handle, cover and chill for about 30 minutes.

Shape dough into 1-inch balls. Roll in additional granulated sugar to coat. Place 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake for 9 to 13 minutes (less for softer cookies) or until bottoms are lightly browned. Transfer to a wrack and let cool.