Sunday, September 19, 2010

Zesty Coconut Lime Wedding Cookies - Vegan

No, nobody was getting married... but these cookies looked so irresistibly delicious! That's why I like cookbooks (or blogs) with pictures. Those text-only recipes just don't do it for me. (Although they leave a little more room for me to be creative and they don't make me feel the frustration of "Oh no, my dish doesn't look anything like what's in the picture...!") Here's the lovely picture of 'Zesty Coconut Lime Wedding Cookies'. They don't look as pretty as the one from 'The Vegan Cookie Connoisseur' where I found the original recipe, but I'm quite happy with how they look and taste!

What goes in your body (about 2 dozen vegan cookies ) :
  • 1 1/4 cups margarine
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 2 tablespoons lime juice
  • 3/4 teaspoon lime zest
  • 1 1/4 cups cornstarch
  • 1 1/2 cup flour
  • 3/4 cup sweetened flaked coconut
  • 2/3 cup sweetened flaked coconut for rolling and sprinkling

    Lime glaze:
  • 2 tablespoons lime juice
  • 1/2 cup powdered sugar
  • 1/4 teaspoon coconut extract

You are going to:
  1. Preheat oven to 375°F.
  2. Cream the margarine, powdered sugar, vanilla, coconut extract, lime juice, and lime zest in a large bowl until smooth.
  3. Gradually add in the cornstarch and flour, beating after each addition, then stir in the coconut, kneading it in if necessary. (If the dough is crumbling, add a touch more lime juice or a splash of soy milk.)
  4. Roll dough into balls, about 2 tablespoons each.
  5. Pour the coconut into a small bowl, then roll each cookie in the coconut and place on a parchment-lined cookie sheet.
  6. Sprinkle the rest of the coconut on top of the cookies.
  7. Bake cookies for about 15 minutes or until firm and the bottoms are golden brown.
  8. Let sit on cookie tray for at least 10 minutes before moving to a cooling rack or they will crumble when you transfer them.

  9. To make the glaze, combine all ingredients in a small bowl and stir until smooth.
  10. When the cookies are almost completely cooled, dip each one in the glaze and let sit until the glaze dries. (Optional: Sprinkle a bit of green sugar on top of each cookie.)
 Secrets from the chef:
  • I made mine into smaller, pop-in-your-mouth-size rolls since I was bringing them to a party where there were a lot of kids and adults. This would prevent the cookies from crumbling while taking a bite. (The recipe yielded about 40 cookies.)
  • If you are making them larger, please be aware that you are going to need more coconuts flake and lime glaze because the total surface area to cover increases.
  • I used 'nucoa' (no partially hydrogenated soybean oil) instead of margarine. 
Bon appétit!



    1. Love this recipe!

      Thanks for stopping by my blog and leaving a comment. I've tried making my own kale chips but I can't quite get it right. Going to check out your recipe :)

    2. ooh, these look so yummy!! definitely going on my list of things to copy Tomomi and make! hehe :D

    3. Sarah, be sure to use parchment paper even if you use non-stick cookie sheet because the parchment paper absorbs moisture from kale and helps it to get crispy.

    4. Tia, if you like lemony dessert, you'll love this!