You know those soft, pink-iced store-bought cookies you know and love? That's the idea here, though we gave them a tropical spin with coconut and lime flavors.

Source: Better Homes and Gardens

Gallery

Credit: Carson Downing

Recipe Summary test

prep:
30 mins
chill:
1 hr
bake:
8 mins
stand:
1 hr
total:
2 hrs 38 mins
Servings:
40
Yield:
40 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a large bowl beat coconut oil with a mixer on medium to high 30 seconds. Add granulated sugar, baking powder, salt, and baking soda. Beat until combined, scraping bowl as needed. Beat in egg, sour cream, vanilla, and coconut extract. Beat in ground almonds and the 1/2 cup shredded coconut. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough into four portions. Cover and chill 1 to 2 hours or until dough is easy to handle.

    Advertisement
  • On a well-floured surface, roll one portion of dough at a time to 1/4 inch thick. Using 2 1/2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets.

  • Bake 8 to 9 minutes or until edges are firm and bottoms are very light brown. Remove; cool on wire racks.

  • Meanwhile, in a small bowl stir together powdered sugar, lime zest, and 2 Tbsp. of the lime juice until smooth, adding additional lime juice if needed to make icing desired consistency. Dip tops of cookies into icing and, if desired, sprinkle with toasted coconut. Let stand until icing is set.

Nutrition Facts

118 calories; fat 5g; cholesterol 6mg; saturated fat 4g; carbohydrates 17g; mono fat 1g; sugars 10g; protein 1g; vitamin a 18IU; vitamin c 0.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; folate 15.8mcg; sodium 55mg; potassium 26mg; calcium 14mg; iron 0.5mg.
Advertisement