Raspberry and Black Lime Coconut Drops
Raspberry and Black Lime Coconut Drops
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Ingredients
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1/3 cup butter
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3 ounces cream cheese, softened
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1 large egg yolk
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2 teaspoons lemon juice
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1 teaspoon almond or vanilla extract
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1-1/4 cups all purpose flour
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2 teaspoons Burlap & Barrel Ground Black Lime
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1-1/2 teaspoons baking powder
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1/4 teaspoon salt
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3-3/4 cups shredded coconut, divided (unsweetened!)
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1 cup Eat This Yum! Flamin' Raspberry Preserves
Directions
In the bowl of a stand mixer or with a hand mixer, cream the butter, cream cheese, and sugar until light and fluffy. Add the egg yolk, lemon juice and almond or vanilla extract and beat to combine.
In a separate bowl, whisk flour, black lime, baking powder and salt. The black lime WILL turn your dough a somewhat unattractive grey color, but don't worry - you won't notice it once they're baked! Gradually beat into the creamed mixture. Stir in 3 cups coconut. Chill for 30 minutes.
While dough chills, preheat oven to 350º. Shape rounded tablespoons of dough into balls and roll each in the remaining coconut. Place 2 in. apart on ungreased baking sheets. Using the rounded end of your honey dipper, press a deep indentation in the center of each. Shallow indentations will flatten out too much as the cookies bake, so don't be afraid to push hard! Bake until edges are light brown, 8-10 minutes. Cool 1 minute.
Bake until edges are light brown, 12-15 minutes. Cool 1 minute. If any indentations have narrowed or closed, use the honey dipper to widen them before transferring to a wire rack to cool. Fill with preserves and cool completely.