Recipe for Toasted Coconut Lime Cookies

A couple of weeks ago I made lemon blueberry cookies and fell in love. They are so good, especially in the summer. I decided to play with that recipe again. This time I created a toasted coconut lime cookie.

I used the same base recipe. I toasted coconut and stirred about a cup into the dough. I also used a lot of lime zest. We love tart lime treats. I wanted the cookies to be pretty so I finished them with a lime glaze and additional toasted coconut.

The cookies were excellent! Another great cookie for a hot summer day.

Toasted Coconut Lime Cookies

(Printable Recipe)

1 ½ cups unbleached all-purpose flour
Zest of 2-3 limes (I used 3)
¼ tsp. baking soda
¼ tsp. salt
6 Tbsp. (3 oz.) unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1/3 cup buttermilk

1 cup toasted coconut

Glaze:
Confectioners sugar

Fresh lime juice

Lime zest

Toasted coconut

Line 2 large baking sheets with parchment paper or silicone liners. I used my Silpats. Preheat the oven to 350°F.

In a medium bowl, whisk together the flour, baking soda, and salt. In a small bowl, add the sugar and lime zest. Rub them together with your fingers until well mixed. This brings out the lime flavor.

In the bowl of a stand mixer, beat the butter until creamy. Add the sugar/lime mixture and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat on low. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed. Stir in the toasted coconut.

Drop the dough by level tablespoons onto the prepared baking sheets, leave about 1 ½ inches between each cookie.Bake one sheet at a time for about 11 minutes. Cool the cookies on the baking sheet for 1-2 minutes; then transfer them to a wire rack.

For the glaze, whisk together the sifted confectioners sugar, lime juice, and lime zest. I never measure, just guess until you get the right consistency and flavor. Drizzle the glaze over the cookies. Top with toasted coconut.

Grilled Cilantro Lime Shrimp Skewers

Happy Father's Day! I hope you are all celebrating the men in your life.

I wish I could be with my dad today, but he lives far, far away. I am very close with my father, we still talk and email every day. I am a daddy's girl:) I am grateful for the sacrifices my dad has made for me and my siblings. He always puts others first and is a great example to all of us. I could go on and on about why I love and appreciate him, but I know he would be embarrassed. He is my best friend and the greatest father. Plus, he is an amazing baker, but that is just an added bonus:) We love you pops! Happy Father's Day!

We are really enjoying our grill. We use it at least once or twice a week. We bought fresh shrimp and grilled shrimp skewers. Josh made a cilantro lime marinade for the little shrimpies. They cooked up in no time. They turned pink almost immediately after we set them on the grill. You don't want to overcook shrimp, tough shrimp is not a good thing:)

We served the skewers with brown rice, black bean salsa, and a salad. This was a simple summer meal with great flavor. If you don't have a grill, you can cook the skewers inside on a grill pan, but grilling outside in the summer sun is so much better:)

Grilled Cilantro Lime Shrimp Skewers

(Printable Recipe)

Wood Skewers-you can find them at any grocery store

Shrimp-peeled and deveined

Olive oil

Fresh lime juice

Lime zest

Cilantro-chopped

Garlic-minced

1. Soak the wood skewers in water for about 10 minutes.

2. In medium bowl, mix together the olive oil, lime juice, lime zest, cilantro, and garlic. Again, we didn't measure but just guess to your taste. We didn't use much oil, maybe 1 Tablespoon.

3. Toss the shrimp in the lime/cilantro mixture. Let them marinade for about 30 minutes.

4. Put the shrimp on the wood skewers. As many as will fit.

5. On a heated grill, grill the skewers, only a few minutes for each side.

6. Serve with rice and black bean salsa, if you wish.

Recipe for Lime Bars

I've always loved celebrating birthdays. Of course I love my own special day, but I enjoy celebrating anyone and everyone's birthday. I think birthday celebrations should last for the entire month too. Josh's birthday was last weekend, we already had the party, cake, presents, etc. but I am not done yet!

I made Josh another birthday treat. This time it was all about lime, his favorite! I found a great recipe for Lime Bars on Evil Shenanigans. I knew the bars would be a hit with the hubs and I was correct.

I loved the graham cracker crust with lime zest. It gave the bars an added zing:) The lime filling was very creamy and very tart. I used fat free sweetened condensed milk and the filling was plenty rich and plenty sweet. This is not a healthy dessert, it's still loaded with sugar and butter in the crust, but why not use fat free if the results are amazing?

Joshua really enjoyed his special birthday bars. I know he will be asking for these again!

Lime Bars

Recipe from Evil Shenanigans

(Printable Recipe)

For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
zest of one lime

For the filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup lime juice

Heat the oven to 350F, then grease an 8″ square pan. I used my Pyrex glass dish.

Combine the graham cracker crumbs, melted butter, sugar, and zest. Press into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Allow to cool completely.

Once the crust is cooled combine the egg yolks and condensed milk until well mixed. Stir in the lime juice and combine. It will begin to thicken slightly.

Pour the filling into the crust, making sure the filling reaches the edges. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour, overnight is better. Store in the fridge for up to 5 days.

Coconut Lime Cake Recipe

If you are a regular reader of our blog, you know we love all things lime. When I saw Pinch My Salt's Coconut Lime Cake, I immediately bookmarked the recipe. I knew I had to try it.

Joshua had a meeting the other day, so it was the perfect time for me to bake him a cake. I usually don't bake cakes because it is just the two of us, but I knew Josh would devour this one and I was right. He loved it!

The cake was moist with a tender crumb. The cake part was really good, but the glaze is what made it shine. The lime flavor was perfect, not too tart, just right. The dusting of coconut also made it a very pretty cake.

When Josh got home, we enjoyed a piece of cake for dessert. Pure bliss! I will be making this one again.

Coconut Lime Cake
(adapted from Pinch My Salt)

(Printable Recipe)

2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sweetened, flaked coconut, divided
1 stick butter, softened
1 1/4 cup granulated sugar
1 tablespoon grated lime zest
2 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
5 tablespoons lime juice, divided
1 cup powdered sugar

1. Preheat oven to 350 degrees with rack in the middle. Butter a 9-inch round cake pan, line bottom with a round of parchment paper then butter the parchment paper.

2. Into a medium bowl, sift together the flour, baking powder and baking soda. Measure out 1/2 cup of shredded coconut and process in a mini food processor until very finely chopped (you can also finely chop it with a knife). Stir the chopped coconut into the flour mixture and set aside. Combine buttermilk and 2 tablespoons of lime juice; set aside.

3. Beat together butter, sugar, and lime zest with an electric mixer until very fluffy. Beat in eggs, one at a time. Turn mixer to low speed, add one third of the flour mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. Spoon batter into the buttered cake pan and smooth the top with a spatula. Bake in the center of a preheated 350 degree oven until golden and a wooden skewer inserted in the center comes out clean, 40-45 minutes. Cool to warm, then turn out of pan and discard parchment.

5. Whisk together powdered sugar and the remaining three tablespoons of lime juice. Poke top of cake all over with a fork then pour glaze over the cake. Sprinkle with remaining 1/2 cup of coconut.

Oatmeal Cookies with Lime, Coconut, and White Chocolate

I recently created a special cookie for my Joshua. He loves my oatmeal chocolate chip cookies, so I used the oatmeal dough as the base. He is also in love with everything lime, so I added in lime zest and a couple drops of fresh lime juice. I wasn't sure how the juice would take to the cookies, so I just added a little. I had a good thing going, so I continued on.

Next, I added in coconut and chopped chunks of premium white chocolate. Oh yea, now we are talking. An oatmeal cookie with lime, coconut, and white chocolate. I tested the dough and was pretty confident in my creation.

After I pulled them from the oven and allowed them to cool, it was time for the taste test by the one and only, Joshua. He was excited to try "his" special cookie. Luckily, it was a winner. He loved my new creation! It was fun playing around with a new recipe for my sweetie!

Oatmeal Cookies with Lime, Coconut, and White Chocolate

(Printable Recipe)

½ c. brown sugar

1/2 c. white sugar

1/2 cup softened unsalted butter

1 egg

1 tsp. Vanilla

Zest of 1-2 limes (I used 2)

A couple drops of fresh lime juice

1/4 tsp. Salt

1/2 tsp. Baking powder

1/2 tsp. Baking soda

1 1/4 c. flour

1 1/4 c. oats

About 3/4 cup coconut

About 1 cup white chocolate chunks (or chips)

Cream the butter with the sugars until soft and creamy, using a mixer. Add in egg and vanilla. Add in lime zest and juice. Mix briefly. In a separate bowl combine the salt, baking powder, soda, flour. Add to wet ingredients. Mix until blended. Add your oats and then your coconut and chocolate.

Bake at 375 for 10-12 minutes! Don’t let them get too done…they are better when they are soft!

Recipe for Lime Meltaway Cookies

Josh's favorite treats are all lime based. When I saw Martha's recipe for Lime Meltaways, I knew I had to make them for my hubby!

Sometimes Martha's recipes annoy me because I think she tries on purpose to make things difficult. But not this one, the recipe was easy breezy! There were few ingredients and they were all basic.

Josh helped me out and rolled the dough into logs. He is good at it:) You have to chill the logs for at least an hour before baking. So this is a great cookie to make ahead of time...or have in the freezer!

After slicing and baking, you roll them in powdered sugar. This makes the cookies oh so pretty...and they really do melt in your mouth! Josh gave them his stamp of approval so I am calling this baking adventure a success!

Lime Meltaways
Martha Stewart

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes (I used 2 ½)
2 tablespoons freshly squezzed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups, plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

Directions
1. In the bowl of an electric mixer with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8 by 12 inch pieces of parchment paper, roll dough into two 1 1/4-inch diameter logs. Chill at least one hour.
4. Heat oven to 350 degrees. Line two baking sheets with parchment paper. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

Recipe for Cilantro Lime Hummus

The Super Bowl is right around the corner, is everyone ready for the big game? I am cheering for the Steelers and Josh is undecided, he likes both teams this year. If you aren't a football fan, no worries, the game is still going to be fun as long as you have some good food to munch on!
What is on your Super Bowl Menu this year?? Ours isn't finalized yet, so we are open to suggestions:)

If you are looking for a healthy and tasty snack, try this Cilantro Lime Hummus with baked pita chips. I love hummus in every shape and form. Traditional hummus is great, but sometimes it is nice to mix things up.

I am a cilantro lover so I thought I would add it to hummus. Why stop there? I added in lime juice, jalapenos, and garlic for a kick! I didn't use any olive oil because I wanted to keep the fat content minimal. I added a splash of water to thin it out and the texture was perfect!

I served the hummus with baked pita chips. You can also use vegetables or baked tortilla chips. If you have leftovers, try it on a sandwich or wrap!! I really liked this hummus. It was full of flavor, easy to make, and healthy!

Serve your guests a healthy snack to go along with the other goodies!! They will love it! Enjoy the Super Bowl and GO STEELERS! :)

I am submitting this to Recipe Girl's Ultimate Super Bowl Party Recipe Smackdown! Thanks for hosting such a fun party! For more information and other great recipes, click on the link above!

Cilantro Lime Hummus

2 cloves garlic, minced
2 (15oz) cans garbanzo beans, rinsed and drained
1/2 tsp salt

Black pepper, to taste
3 tbsp lime juice
1-2 jalapenos, seeded and finely minced
3/4 c fresh cilantro, chopped

In a food processor or blender, puree garlic, beans, salt, pepper, and lime juice. If it is too thick for your taste, add a bit of water to thin it out. Stir in jalapenos and cilantro. Chill in the refrigerator until serving. Serve with pita chips*, fresh veggies, tortilla chips, etc.

*To bake pita chips, cut your favorite pita bread into wedges/chips. Spray a cookie sheet with cooking spray and spread out the pita chips. Lightly spray the chips with cooking spray and add salt to your taste. Or you can add other spices! Bake in a 400 degree oven for about 10 minutes, make sure you turn the pita chips often so they don’t burn and all sides get crispy! If you are in a hurry you can use the broiler, just watch them closely.

Cilantro Lime Chicken Quesidillas

Quesidillas are always a hit at our place. We made them the other night when Josh's brother and his friend came over. Josh grilled up some chicken with a cilantro lime marinade. I don't partake of any meat products, but they all loved it! We also had black beans, pepper jack cheese, cilantro, red onions, tomatoes, avocado, and fresh salsa!! They were down right tasty. I made a salad with green apples, craisins, and feta with a balsamic dressing too. Another easy breezy meal at the Lichtys'!

I am not sure on Josh's exact marinade recipe, he never measures, but these
are the ingredients he used:

Olive oil
Lime zest and juice
Chopped cilantro
Salt
Pepper

He whisked the ingredients together in a bowl and brushed it on the chicken. Let the breasts sit for 20 minutes or so to soak up all of the goodness. Grill to perfection! Chop and enjoy inside a quesidilla with other tasty toppings! Or go the veggie route like I do:)









Also a big thanks to Nicole at Test Kitchen Recipes for the Kreativ Blogger award. We appreciate you thinking of us!



We would like to pass this award on to two fabulous blogs: Live Love Eat and Culinary Wannabe.

Lime Sherbet

Josh isn't a big fan of sweets...so he says. This week we made a lime loaf cake (based on the lemon loaf cake we made awhile ago) and we churned up some lime sherbet. Josh can't stay out of the freezer! He loves it! Now he says, "well I guess I like sweets, I was always eating the wrong kind!"

Tart desserts are his favorite and this sherbet is super tart. The texture is very creamy and it is such a refreshing dessert. If you don't like things very tart, don't put in as much lime juice. Serve lime cake on the side and you will be in lime heaven!

*To make the cake, use limes instead of lemons! I also added in lime zest into
the glaze this time.**




Lime Sherbet

Adapted from A Passion for Ice Cream, Emily Luchetti

1 ½ cups sugar
¾ cup water
2 T light corn syrup
1 ½ cups freshly squeezed lime juice
Large pinch of kosher salt
½ cup milk
½ cup whipping cream

Stir together the sugar, ¼ cup water, and the corn syrup in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the sugar is dissolved. Remove from the heat and let cool to room temperature. Whisk in the remaining ½ cup of water, lime juice, salt, milk, and cream. Refrigerate until cold, at least 2 hours or overnight. Churn in an ice cream machine according to manufacturer’s instructions. Freeze until scoopable, about four hours.