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Coconut Crazed Pt. 1: Coconut-Lime Sugas

November 12, 2010

My all time favorite dessert is Mango and Sticky Rice.  It’s a Thai treasure, but the key is to use a perfectly ripe Mango.  Unfortunately my craving could come at no worse time of year.  We’re between seasons for most Mango varieties, but I used coconut milk to make these tropical-inspired sugar cookies.

I feel like Remy  from Ratatouille when I daydream about the marriage of two flavors.  Swirls of color and shapes dance around my brain.  Today it’s lime and coconut.  Mmmmm…

Coconut-Lime Sugas
Makes about 50, 1 1/2-inch cookies

3 c. unbleached all-purpose flour
1 1/2  tsp baking soda
1 c. coconut oil, room temperature
1 c. granulated sugar
4 Tbsp coconut milk
1 tsp vanilla extract
1 1/2 tsp lime zest
shredded coconut

To Do:
1: Preheat oven to 375°F.
2: In a large bowl, sift together flour and baking powder.
3: In a medium bowl, blend coconut oil and sugar.  Add coconut milk and vanilla.  Mix well.
4: Combine wet ingredients with the dry until well incorporated.  Fold in lime zest.
5: Spoon out about 1 Tablespoon of dough, roll into a walnut-sized ball and place on an ungreased cookie sheet.  Flatted ball slightly and top with shredded coconut.  Repeat. Bake 8-10 minutes or just until cookies become golden on the bottoms.

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