Categorized:
- Cookies
- Desserts
Tagged:
- coconut
- limes
- ricotta
Coconut Lime Ricotta Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1 large egg
- 7.5 oz Ricotta cheese , whole fat or low fat (this is 1/2 cup + 1/3 cup if you don’t have a scale)
- 3 Tbsp coconut milk
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 tsp lime zest
- 1 recipe Coconut Lime Glaze , recipe follows
- 1 cup toasted coconut (optional)
Coconut Lime Glaze
- 1 1/2 Tbsp coconut milk
- 1 1/2 Tbsp fresh lime juice
- 1/2 tsp coconut extract
- 1 tsp lime zest
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy, about 3-4 minutes. Stir in egg.
- Mix in Ricotta cheese, coconut milk, vanilla extract, coconut extract and lime zest. Slowly add in dry ingredients and mix until incorporated. Form dough into 2 Tbsp balls each and and drop onto Silpat or parchment paper lined cookie sheets.
- Bake 15 - 16 minutes. Remove from oven and allow to cool several minutes before transferring to a wire rack to cool. Cool 30 minutes then spoon a heaping 1/2 teaspoon glaze over each cookie, use the back of the teaspoon to spread glaze over cookie.
- Before glaze begins to harden and set sprinkle with optional toasted coconut (garnish lightly with additional lime zest if desired). For a set glaze allow cookies to rest for about 1 1/2 - 2 hours, or for a sticky glaze enjoy immediately. Store cookies in an airtight container.
Coconut Lime Glaze
- Combine all ingredients in a mixing bowl and whisk until well combine.
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Categorized:
- Cookies
- Desserts
Tagged:
- butter
- coconut
- coconut extract
- eggs
- flour
- jam
- lemons
- sugar
