Lime Coconut Medallions

Yield: about 2 ½ dozens
Recipe: 123/200
“Back to Baking”, pp. 28

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    The next quarantine baked goods that I decided to try was these cute lime and coconut medallions. These cookies are essentially shortbread, as they are tender and a little crumbly. When I formed the logs the mixture seemed quite dry and I was doubtful that it would bake properly and hold its shape, but I needn’t worry. Once in the oven the butter melted and held everything together. I did cut these cookies a little bit thicker than indicated in the recipe just because I was worried that they would not hold their shape and crumble otherwise, and I quite enjoyed them as such. I don’t think I ever made a dessert combining lime and coconut so I was not sure what to expect, but these came out great. The lime and coconut flavours are at the same time distinct and not overpowering. They go together very well and make for delightful little citrusy-coconuty cookies. These definitely pass the test of evening tea accompagnement!

Ingredients:

  • 1 cup unsweetened, shredded coconut
  • 1 cup + 2 tablespoons all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons finely grated lime zest
  • ¼ teaspoon salt
  • ½ cup unsalted butter, at room temperature and cut in pieces
  • 1 egg white, lightly whisked

Directions:

  1. Preheat oven to 350°F. Spread ½ cup of the coconut onto an ungreased baking tray and toast for 10 minutes, shaking the pan every few minutes to make sure that the coconut doesn’t burn. Allow to cool.
  2. Pule the flour, sugar, lime zest and salt in a food processor to combine.
  3. Add the butter and pulse just until the dough is crumbly.
  4. Add the ½ cup of cooled, toasted coconut and pulse until the dough comes together. Shape the dough into 2 logs about 1¼ inches across  and 6 inches long. Wrap in plastic wrap and chill until firm, about 2 hours.
  5. Preheat oven to 350°F and line 2 baking trays with parchment paper. Pull the dough out of the refrigerator 20 minutes before slicing.
  6. Place the remaining ½ cup of untoasted coconut onto a plate. Unwrap the dough and lightly brush each log with the whisked egg white, then roll them in the coconut to coat. Slice the cookies into medallions about ¼ inch thick and place them on the baking trays, leaving one inch space between them.
  7. Bake the cookies for 10-12 minutes, until they brown just slightly on the bottom. Cool the cookies on the tray before removing.

Valerie

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