Coconut Palms
Honourable Mention
Inspired by a trip to Hawaii, Cheryl Parsons of London, Ont., developed these to keep the aloha feeling alive. For a festive cookie, use a Christmas tree instead of palm tree cutter.
Servings: 50 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 62 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | trace |
| chol | 10 mg |
| sodium | 49 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 2% |
| folate | 4% |
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1/2 cup (125 mL) butter, softened
2/3 cup (150 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
1-2/3 cups (400 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) finely shredded sweetened coconut
Icing:
2 tbsp (25 mL) butter, softened
1 cup (250 mL) icing sugar
1 tbsp (15 mL) grated lime rind
1 tbsp (15 mL) lime juice
Green food colouring (optional)
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and sa< stir into butter mixture. Stir in coconut. Divide in half; flatten into discs. Wrap each and refrigerate until firm, about 1 hour.
Between waxed paper, roll out discs to scant 1/4-inch (5 mm) thickness. Using floured palm tree cutter, cut into shapes, rerolling scraps. Place, 1 inch (2.5 cm) apart, on 2 parchment paper–lined rimless baking sheets. Refrigerate until firm, about 30 minutes.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 10 minutes or until edges are light golden. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Icing: In bowl, beat butter until fluffy; beat in sugar, in 2 additions, until crumbly. Beat in lime rind and juice until smooth. Stir in food colouring (if using). Spread over cookies. Let stand until dry, about 30 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or 1 month.)
Between waxed paper, roll out discs to scant 1/4-inch (5 mm) thickness. Using floured palm tree cutter, cut into shapes, rerolling scraps. Place, 1 inch (2.5 cm) apart, on 2 parchment paper–lined rimless baking sheets. Refrigerate until firm, about 30 minutes.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 10 minutes or until edges are light golden. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Icing: In bowl, beat butter until fluffy; beat in sugar, in 2 additions, until crumbly. Beat in lime rind and juice until smooth. Stir in food colouring (if using). Spread over cookies. Let stand until dry, about 30 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or 1 month.)
Additional Information
- Variation
Coconut Snowmen: Instead of palm tree cutter, use snowman cookie cutter. Substitute Royal Icing for the icing.
Meringue Powder Royal Icing
Pasteurized Egg White Royal Icing
Source
Canadian Living Magazine: December 2007
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