Adapted from: ‘Wintersweet’ by Tammy Donroe Inman

Yield: 24 Cookies

One of the wonderful ladies I work with came in with a case of limes the other day, and after restraining myself from greedily taking them all I am very proud to tell you I restricted myself to just 10. However then came the next problem… what to do with the limes! I have so many receipes, both sweet and savoury it was really hard to decide what to do with them.

My original intention was to make some Lime, Coconut and Rum cupcakes however after having a rather long day at work I decided to postpone my original intention and make these quick and easy cookies instead. They are an absolute cinch to make and drizzling them with a bit of white chocolate gives them a lovely flourish.

Just a note to be very careful to only zest the green part of the lime, the pith (or white part of the skin) is very bitter and will ruin the flavour of the cookie if included in the batter.

TIME:

• 15 mins Preparation
• 15 mins Baking per Cookie Sheet

 

 EQUIPMENT:

• Cookie Sheets w/ Silpat Mats (or Baking Paper)
• Kitchen Scales
• Measuring Spoons / Measuring Cup
• Chopping Board
• Sharp Knife
• Microplane
• Citrus Juicer
• Mixing Bowl
• Stainless Steel Mixing Bowl
• Large Saucepan w/ Steamer Insert
• Spatula / Rubber Scraper
• Whisk
• Fork
• Ice-cream Scoop – Small
• Wire Rack
• Zip-lock bag
• Scissors

 

INGREDIENTS – Cookies:

Ingredient	Note	Weight (Metric)	Weight (Imp.)	Volume
Shredded Coconut	Unsweetened	170g	6oz	2 cups
Limes	Zest and Juice			5
Egg Whites – Large				3
Caster Sugar	Also known as superfine sugar	110g	3.9oz	½ cup
Salt				Pinch

 

INGREDIENTS – Topping:

Ingredient	Note	Weight (Metric)	Weight (Imp.)	Volume
White Chocolate		100g		⅔ cups

 

METHOD – Dough:

1. Pre-heat oven to 180°C / 350°F
2. Line the cookie sheets with silpat mats or baking paper
3. In the mixing bowl, combine the shredded coconut, lime zest and lime juice with a fork until the juice is absorbed uniformly
4. In the stainless steel mixing bowl, combine the egg whites, sugar and salt
5. Fill the saucepan with approx. 5cm of water and bring to the boil, place the steamer insert on top of the saucepan
   • Make sure that the steamer insert doesn’t touch the simmering water
6. Place the stainless steel mixing bowl in the steamer insert over the saucepan of simmering water
7. Whisk constantly for approx. 5mins until the mixture becomes very light and fluffy
8. Gently fold the coconut mixture into the egg white mixture, making sure everything is combined
9. Using the small ice-cream scoop, place mounded spoonfuls of the cookie patter on the prepared cookie sheets
   • Space cookies approx, 2cm apart – 12 cookies per sheet
10. Bake for 15 minutes or until golden and crisp around the edges
11. Remove from oven and let rest for 10 mins before moving cookies onto the wire rack to cool completely

METHOD – Topping:

1. Once the cookies have completely cooled, melt the white chocolate in a heat proof bowl in the microwave
   • Make sure you do this in no more than 1 min burst so you do burn the chocolate
2. Pour the chocolate into a zip-lock bag and cut off the very tip of the bag
3. Drizzle the chocolate over the cookies and leave to set

The cookies will keep in an air tight container in a cool place for about 3 days