Celebrating Citrus, Winter's Seasonal Fruit

Dip lime and coconut cookies in white chocolate and find bright flavor in a dark season.

Jewish Week Online Columnist
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In these cold winter months, its still possible to get bright pops of flavor in your food in the form of citrus! Oranges, grapefruits, lemons and limes all have sharp, delicious flavors that are perfect in a variety of baked goods (see lemon curd linzer torte, orange chocolate tart or coconut grapefruit cupcakes).

In this chewy, tasty little cookie, the flavors of lime (you could use lemon, but I like lime; it's more exotic), coconut and white chocolate all balance together perfectly. If you want a slightly easier version, you could simply mix the chocolate chips in to the cookie dough, but I prefer the prettiness of the half-dipped cookie.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Ingredients: 
1/2 cup unsweetened shredded coconut
1 1/2 cups sugar
zest of one large lime
1 cup (2 sticks) butter or margarine, softened
1 egg
1/2 teaspoon vanilla
3 tablespoons lime juice
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips
Recipe Steps: 
Spread the coconut flakes out on a rimmed baking sheet. Toast in a 325 F oven for 5 to 10 minutes, checking regularly since it can go from golden brown to burned fast. Remove and set aside.
Meanwhile, stir together the sugar and lime zest and let sit for 5 minutes. Beat the sugar mixture together with the butter until light and fluffy, 3 to 4 minutes. Add in the egg, vanilla and lime juice beat until combined.
Add the flour, baking soda, baking powder and salt and mix until just combined. Roll tablespoons of the dough into a ball and place on a parchment paper-lined baking sheet, about an inch and a half apart.
Bake at 350 F for 8 to 10 minutes, or until the edges are just starting to brown. Don't overbake or they'll lose their chewy texture. Remove to a wire cooling rack to cool completely.
Melt the chocolate chip in a double boiler or on low power in the microwave. Carefully dip each cookie in the melted chocolate until half covered, let any excess drip off and set aside until set. Store in an airtight container.