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.
 

Key lime pie ice cream

I like to make homemade ice cream and I'll use any excuse to prepare it more frequently, so imagine my excitement when I saw that Scoopalicious was having an ice cream contest sponsored by Eagle Brand.  To be considered for the contest, the recipe must include Eagle Brand Sweetened Condensed Milk.  Key lime pie is one of my favorite desserts and it's one of the first things that comes to mind when I think about sweetened condensed milk.  So, naturally, I had to make key lime pie ice cream for the contest.  

I'm used to working with higher fat ingredients when making ice cream, so I wasn't sure about using the 2% milk that this recipe called for.  If I wasn't so steadfast about making a recipe as written the first time, I would have used full-fat milk or half and half and definitely a higher cream ratio (I'd still like to experiment with this in the future).  In any event, I'm glad I followed the recipe because the lower fat content allowed the key lime flavor to shine.  It also lent a slight iciness to the ice cream that was refreshing, especially after letting it sit in the freezer for a day.  

 

If you can swing buying organic dairy ingredients, definitely do that.  It may just be me, but I think that organic milk and cream add a little extra something to ice cream. 

Since I'm not in the habit of using bottled lime or lemon juice, I bought a bag of key limes to squeeze - Oh, the benefits of living in South Florida!  I also zested the key limes, but I wouldn't recommend doing this unless you're a bit of a masochist because it took far too long for a such a small amount of zest.  I won't do that again. The actual cutting and squeezing of the limes was pretty quick because they are so small.

Key Lime Pie Ice Cream

Slightly adapted from Real Mom Kitchen

If you can't find real key limes or bottled Key Lime juice - make sure it's Key Lime juice, not Key West lime juice - you could use regular limes or bottled lime juice.  Also, double check the ingredients of the bottled juice to make sure there's no sulfur in it.

Ingredients

• 1 1/2 cups 2%  milk
• 1/2 cup Key lime juice 
• Key lime zest, optional
• 1/2 cup whipping cream
• dash of salt
• 1 (14-ounce) can Eagle Brand sweetened condensed milk
• handful or so honey graham sticks (or 2 cookie sheets of conventional graham crackers), coarsely crushed

Directions

Combine first 6 ingredients, stirring with a whisk.  If you're using an ice cream maker, freeze according to manufacturer’s instructions.  Fold graham cracker crumbs into the ice cream.  Transfer the mixture to a freezer-safe container and freeze until firm, about 1 hour. 

If you are not using and ice cream maker, pour the mixture into a freezer-safe container and freeze for 6 hours or until firm.  When the ice cream is slightly firm, fold the graham cracker crumbs into the ice cream.

When I served this, I put some of the remaining graham cracker crumbs on the bottom of each dish before I scooped in the ice cream.  

Makes 1 1/2 qts.