Coconut Lime Swig Copycat Cookies
Coconut Lime Swig Copycat Cookies
Cookie:
5¼ cups all-purpose flour
¼ cup cornstarch
½ teaspoon baking soda
½ teaspoon cream of tarter
1 teaspoon salt
1 cup butter , softened
¾ cup coconut oil
1¼ cup granulated sugar (plus ¼ cup reserved)
¾ cup powdered sugar
2 tablespoons lime juice
2 teaspoons lime zest
1 teaspoon coconut extract
2 eggs
5¼ cups all-purpose flour
¼ cup cornstarch
½ teaspoon baking soda
½ teaspoon cream of tarter
1 teaspoon salt
1 cup butter , softened
¾ cup coconut oil
1¼ cup granulated sugar (plus ¼ cup reserved)
¾ cup powdered sugar
2 tablespoons lime juice
2 teaspoons lime zest
1 teaspoon coconut extract
2 eggs
Coconut Lime Cream Cheese Frosting:
1 (8 ounce) package cream cheese,
softened
1/2 cup butter
2 teaspoons lime juice
2 teaspoons lime zest
2 1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract
4 cups confectioners' sugar
softened
1/2 cup butter
2 teaspoons lime juice
2 teaspoons lime zest
2 1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract
4 cups confectioners' sugar
Method:
Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tarter, and salt.
Set aside.
In a large mixing bowl, cream together butter, coconut oil, sugar (1¼ cups), and powdered sugar.
Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract. Mix in eggs.
Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a parchment line sheet.
To give the cookies their rough ruffled edge, dip the bottom of a glass into the reserved ¼ cup sugar and press into the cookie ball to flatten the cookie. You still want the cookie to be thickish so don't press them too thin.
Bake for 8-10 minutes on parchment until the bottom is lightly brown. The tops will not brown. The cookies also stay fairly soft so do not over bake. Cool completely.
To make the coconut lime cream cheese frosting: Beat cream cheese, butter, lime juice, lime zest, 2 1/4 teaspoons coconut extract, and vanilla together until smooth and fluffy. Add confectioners' sugar. Beat until creamy. Frost the center of each cookie. Garnish with additional lime zest if desired.
Swig keeps their cookies in the fridge. This isn't necessary. In fact, I really like mine at room temperature. These are better the next day when the frosting has softened the cookie slightly. Sprinkle with caramel colored toasted coconut.
Set aside.
In a large mixing bowl, cream together butter, coconut oil, sugar (1¼ cups), and powdered sugar.
Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract. Mix in eggs.
Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a parchment line sheet.
To give the cookies their rough ruffled edge, dip the bottom of a glass into the reserved ¼ cup sugar and press into the cookie ball to flatten the cookie. You still want the cookie to be thickish so don't press them too thin.
Bake for 8-10 minutes on parchment until the bottom is lightly brown. The tops will not brown. The cookies also stay fairly soft so do not over bake. Cool completely.
To make the coconut lime cream cheese frosting: Beat cream cheese, butter, lime juice, lime zest, 2 1/4 teaspoons coconut extract, and vanilla together until smooth and fluffy. Add confectioners' sugar. Beat until creamy. Frost the center of each cookie. Garnish with additional lime zest if desired.
Swig keeps their cookies in the fridge. This isn't necessary. In fact, I really like mine at room temperature. These are better the next day when the frosting has softened the cookie slightly. Sprinkle with caramel colored toasted coconut.