Chewy Coconut Lime Sugar Cookies

 

½ cup unsweetened toasted coconut

2 3/4 cups all-purpose flour

1 tsp. baking soda

½ tsp. baking powder

1 tsp. salt

1 cup butter, softened

1½ cups white sugar

1 egg

½ tsp. vanilla extract

½ tsp. coconut extract

Zest of one large lime, finely minced

3 Tbsp. lime juice

½ cup sugar for rolling cookies

 

Toast coconut by placing a layer on a cookie sheet at 350° for 5-7 minutes.

Preheat oven to 350°. Line cookie sheets with parchment paper.

In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

Using a mixer, beat together the butter and sugar until smooth and very fluffy.

Beat in egg, vanilla extract, coconut extract, lime juice and lime zest.

Gradually blend in the dry ingredients and toasted coconut.

Roll rounded teaspoonfuls of dough into balls and roll in sugar. Place on lined cookie sheets about 1½ inches apart.

Bake 8-10 minutes, or until lightly browned at the bottom edges.

Let stand on cookie sheet two minutes before removing to cool on wire racks.

This recipe can be found here.

Seven Layer Cookies

 

1½ cups graham cracker crumbs (10-12 whole crackers)

½ cup flour

2 tsp. baking powder

1 can sweetened condensed milk

1/2 cup butter

1 1/3 cups coconut

2 cups chocolate chips

1 cup chopped nuts

 

Preheat oven to 350°

Combine all ingredients in a mixing bowl and stir really well till thoroughly combined.

Drop by spoonfuls onto cookie sheets. Bake at 350° for 8-10 minutes.

This recipe can be found here.

Peanut Butter Coconut Cookies

 

1 large egg, beaten
1 cup sugar
1 cup creamy peanut butter
½ cup sweetened shredded coconut

Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork.

Bake until set, about 15 minutes. Remove to wire racks to cool.

This recipe can be found here.

Coconut Curry Shriimp

2 Tbsp. salted butter

1½ lbs. raw shrimp

4 cloves garlic, minced

1 medium onion, finely diced

1 Tbsp. curry powder

1 (13½ oz.) can coconut milk (A Taste of Thai)

2 Tbsp. honey

¼ tsp. kosher salt

Juice of 1 lime

12 fresh basil leaves, chopped

Hot sauce, as needed, 

Cooked basmati rice

Heat the butter in a large non-skillet over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.

Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. 

You can find the recipe here.