Coastal Coconut Key Lime Coolers
This cookie features a lightly coconut flavored & crusted shortbread surrounding a tart key lime curd filling and drizzled in white chocolate
- 1 c. butter, room temperature
- ½ c. sifted powdered sugar
- 2 c. all purpose flour
- 1/8 tsp salt
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 2 c. flaked coconut
- ¾ c. key lime juice
- 2 egg yolks
- ¾ c. granulated sugar
- 2 TBSP cornstarch
- 4 oz white chocolate
Level of difficulty Average
Preparation time 20mins
Cooking time 10mins
Cost Average budget
In a large mixing bowl, cream butter and powdered sugar. Add extracts and mix well. Add flour and salt. Mix just until combined. Use hands to bring dough together. Using a cookie scoop, scoop portions and roll into balls. Set aside.
In a large bowl, whisk together 2 egg whites and 2 tsp water. Add 2 c. flaked coconut.
Using a cookie scoop, portion shortbreads & roll into balls. Dip each shortbread ball into egg whites and then to coconut...completely coating. Place dough all onto parchment lined baking sheets. Using the back of a 2 tsp measuring spoon, press an indention/well in the middle of each cookie.
Bake at 400 degrees for 10 minutes. As cookies come from the oven, use the measuring spoon to repress the indention/well.
Allow shorbreads to cool completely before filling.
In a small sauce pan over medium heat, mix all ingredients together and whisk until thickened. Pour filling into a metal bowl that is sitting in a larger bowl of ice. Whisk constantly to cool filling. Pour cooled filling into a piping bag & squeeze into well of baked shortbreads.
Melt white chocolate in the microwave. Pour into a small Ziploc bag and drizzle each cookie
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Chef Tips and Tricks
Coconuts make us dream of the summer, the sun and the sea. With our video we show you the easiest way to crack open a coconut, and before you know it you'll be whisked away to white sand beaches!