You Put the Lime in the Coconut-Ginger Cookies

Cookies made with crystallized ginger, sweetened flaked coconut, lime zest and macadamia nuts.

You Put the Lime in the Coconut-Ginger Cookies

Ingredients:
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*

Directions:
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