Straight up, these are very good. Adapted from a recipe at epicurean.com, it’s yet another way for me to use my burgeoning collection of smoked salts. You guys know, don’t you, that I am a salt freak? It’s just a matter of time until I figure out a way to make a salt cake with salty frosting…on a bed of salt. With salt fondant.
What I REALLY wanted to make was a cookie with a Vosges Haut Chocolate “Mo’s Bacon Bar”….. alder wood smoked bacon, smoked sea salt, and milk chocolate. Imagine that. Bacon AND salt AND chocolate. Isn’t that just about the most perfect combination??? But my source was sold out. Probably sold out to me. I ate two bars the other day, about 30 seconds apart, with no stops for breathing. I’m thinking that will be an amazing cookie when I get around to it. A bacon and salt chocolate cookie – will the wonderment never end here at The Dish???
But I had my new $16.50 jar of Smoked Coconut Lime Salt from Artisan Salts.
I think these would be great after Mexican food.
I hope you try them out. Easy little suckers, and I just loved them.
Salty-Sweet Coconut Lime Cookies
Ingredients:
¾ cup shredded sweetened coconut
2 teaspoons grated lime zest
1 ½ cups all-purpose flour
¼ teaspoon ground ginger
¼ teaspoon baking powder
¼ teaspoon salt
2/3 cup confectioners sugar, plus about 1/3 cup for coating cookies
½ cup (1 stick) unsalted butter, softened to room temp
1 tablespoon canola oil
2 large egg yolks
1 tablespoons fresh lime juice
About 3 tablespoons smoked coconut lime salt
1. Preheat oven to 325 degrees. Line two baking sheets with silicone mats or parchment paper. Or spray with non-stick cooking spray.
2. In a food processor, process the coconut and lime zest until fine. Set aside. In small bowl, sift together the flour, ginger, baking powder, and salt. Set aside.
3. In a medium bowl, beat the 2/3 cup confectioners’ sugar, the soft butter, and canola oil until very smooth. Beat in the egg yolks and lime juice. Using low speed beat in the flour mixture until it comes together. Stir in the coconut and lime zest mixture.
4. Form the dough into tablespoon-sized balls and place them 2 inches apart on the baking sheets. Slightly tap them to flatten a bit. Bake in preheated oven to 15-20 minutes, or until the bottoms are moderately browned. Let the cookies cool on the sheets for a minute or two. While cookies are warm, roll in remaining powdered sugar to coat, tapping off excess sugar. Dip the tops into salt (or sprinkle over top) and let cool completely on wire rack.
Makes about 40 cookies.
***After taste tests, I’d up the amount of lime juice, say, another tablespoon. And be sure to get the salt on there while the cookie is very warm, so it kinda melts into the cookie.
What I REALLY wanted to make was a cookie with a Vosges Haut Chocolate “Mo’s Bacon Bar”….. alder wood smoked bacon, smoked sea salt, and milk chocolate. Imagine that. Bacon AND salt AND chocolate. Isn’t that just about the most perfect combination??? But my source was sold out. Probably sold out to me. I ate two bars the other day, about 30 seconds apart, with no stops for breathing. I’m thinking that will be an amazing cookie when I get around to it. A bacon and salt chocolate cookie – will the wonderment never end here at The Dish???
But I had my new $16.50 jar of Smoked Coconut Lime Salt from Artisan Salts.
I think these would be great after Mexican food.
I hope you try them out. Easy little suckers, and I just loved them.
Salty-Sweet Coconut Lime Cookies
Ingredients:
¾ cup shredded sweetened coconut
2 teaspoons grated lime zest
1 ½ cups all-purpose flour
¼ teaspoon ground ginger
¼ teaspoon baking powder
¼ teaspoon salt
2/3 cup confectioners sugar, plus about 1/3 cup for coating cookies
½ cup (1 stick) unsalted butter, softened to room temp
1 tablespoon canola oil
2 large egg yolks
1 tablespoons fresh lime juice
About 3 tablespoons smoked coconut lime salt
1. Preheat oven to 325 degrees. Line two baking sheets with silicone mats or parchment paper. Or spray with non-stick cooking spray.
2. In a food processor, process the coconut and lime zest until fine. Set aside. In small bowl, sift together the flour, ginger, baking powder, and salt. Set aside.
3. In a medium bowl, beat the 2/3 cup confectioners’ sugar, the soft butter, and canola oil until very smooth. Beat in the egg yolks and lime juice. Using low speed beat in the flour mixture until it comes together. Stir in the coconut and lime zest mixture.
4. Form the dough into tablespoon-sized balls and place them 2 inches apart on the baking sheets. Slightly tap them to flatten a bit. Bake in preheated oven to 15-20 minutes, or until the bottoms are moderately browned. Let the cookies cool on the sheets for a minute or two. While cookies are warm, roll in remaining powdered sugar to coat, tapping off excess sugar. Dip the tops into salt (or sprinkle over top) and let cool completely on wire rack.
Makes about 40 cookies.
***After taste tests, I’d up the amount of lime juice, say, another tablespoon. And be sure to get the salt on there while the cookie is very warm, so it kinda melts into the cookie.
