While I was home this weekend, I tried to come up with an Easter-themed cookie that spoke to the results of my Easter Treats poll, but--in all honesty--I'm having a little trouble figuring out the Peeps component.
And then it hit me. My blog buddy Alicia suggested that I should do a lime version of my (Dark) Chocolate Orange in the Coconut recipe. Eureka! A few poll takers commented that coconut is a favorite Easter treat. Lime is a jelly bean flavor. And chocolate...who doesn't like chocolate?
While this isn't as overtly Eastery as I had hoped, I think it's a hit! Plus, I get to put my lime extract to good use. (If you don't have or can't find lime extract, replace it with an equal amount of lime juice.)
These cookies come out nice and flat, just right for making ice cream sandwiches. YUM! Make sure you let them cool a little on the cookie sheets before moving to them to the cooling racks. It will make transfer a lot easier. For a plumper cookie, add 1/4 cup of flour, reduce the lime juice from 1/4 cup to 2 tablespoons, and refrigerate the dough for 30 minutes.
Makes about 4 1/2 dozen cookies. (To see this recipe in process, check out Picturing [Dark] Chocolate Lime in the Coconut Cookies.)
2 sticks butter
2 cups dark brown sugar
1/4 cup cream of coconut
1/4 cup lime juice
2 tablespoons lime extract
2 tablespoons lime zest
1 tablespoon coconut extract
1 tablespoon vanilla
3 1/2 cups oatmeal|
2 1/2 cups toasted coconut
1 cup flour
1 cup dark chocolate chips
1 teaspoon baking soda1/2 teaspoon salt
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients and whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.