What do you get when you put lime in the coconut?!
Answers:
Add rum and you have Pi?a Colada!!!
You Put the Lime in the Coconut-Ginger Cookies
3 tablespoons finely chopped crystallized ginger
2 tablespoons turbinado sugar
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1 1/2 teaspoons finely grated key lime peel
1/4 cup unsalted butter, softened
3 tablespoons coconut oil, room temperature
1/2 cup granulated sugar
2 large eggs
1 teaspoon coconut extract
1 cup sweetened flaked coconut, toasted*
1/2 cup finely chopped cashews or macadamia nuts, toasted*
Stir together crystallized ginger and turbinado sugar in a small bowl, and set aside.
Coat a large sheet pan with cooking spray, etc.
In a medium sized mixing bowl, sift together flour, baking soda, and salt.
In a large mixing bowl, using an electric mixer on medium speed, beat together lime peel, butter, coconut oil, and sugar, until creamy, about 1 minute. Beat in eggs and coconut extract until well combined. Reduce mixer speed to low and gradually beat in flour mixture until combined. Stir in coconut, and nuts, until combined.
Chill dough in the refrigerator for 20-30 minutes, or until it's stiff enough to handle.
Preheat oven to 375 degrees F. Shape cookie dough into 1-inch balls, using your hands. Lightly roll balls in ginger-sugar mixture, to coat. Place on prepared sheet pan and flatten slightly, using the palms of hands. Bake for 11-13 minutes, or until golden brown. Cool for 2 minutes on pan before transferring to wire racks to cool completely.
*To toast coconut, bake at 350 degrees for 10 minutes, or until light golden brown, stirring occasionally.
*To toast nuts, place in a dry skillet over medium heat and cook for 5-6 minutes, stirring often, until golden brown and fragrant.Yield: 22 cookies
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Put the lime in the coconut Coconut Lime Cupcakes with Marshmallow Fluff Frosting
Makes 24
Ingredients
* 2 eggs
* fresh whipping cream
* 1/4 teaspon of vanilla essence
* 3/4 cup caster sugar
* zest and juice of one lime
* 1/2 teaspoon coconut essence
* 1 cup of standard flour
* 1 1/2 tsp baking powder
* pinch of salt
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Frosting
* 50 grams softened butter
* dash of vanilla essence
* Half jar of Marshmallow Fluff
* Icing sugar
Method
* Break eggs into a cup measure and fill to the top with cream.
* Pour into a large mixing bowl and beat on high with electric beaters for 1 minute.
* Add vanilla essence and caster sugar.
* Beat for another 3 minutes.
* Add the zest, lime juice and coconut essence, and beat for about 10 seconds to combine.
* Sift in standard flour, baking powder and a pinch of salt.
* Fold to combine taking care not to over mix.
* Spoon into 12 cupcake cases (you can make a few extra if the cases are over 3/4 full).
* Bake for about 15-18 minutes at 180 degrees Celcius until a skewer comes out clean.
* Remove from tins (they can be quite fragile for a few minutes after baking) and cool on wire racks.
To make frosting, whip the butter until light and fluffy using an electric beater. Add vanilla essence and Marshmallow Fluff and whisk well. Add about 1/4 cup icing sugar, and whisk again until well combined. Keep whisking in small amounts of icing sugar until you get a good fluffy frosting. You could also add in some lemon juice for a lemony icing.
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I don't know about you but I have a strong tendency to drink it all up!
Perhaps I shouldn't ask - but what do YOU get?
(Not much of an answer but, hey . . . !)
.
You get the total of three ingredients. Rum, coconut, and lime.
An old Harry Neilson song.
A tummy ache.