Diving deeper into the kitchen purge, I found myself faced with quite the collection of extracts. The list of little brown bottles I’ve accumulated is lengthy. It includes vanilla, rum, lemon, banana, almond, lime and coconut to name a few.
I’ve been threatening to make a “lime in the coconut” cheesecake for many years, plus, I’m currently in sun and fun vacation mode. Rest and no stress are priorities for all of February. I’m all about slow flow and doing only things that serve me and my household.
Anyway, I did make the cheesecake and I’ll be giving you the recipe for that later. It still needs a layer of lovely lime curd to cover the top, and some yummy whipped cream piped around it. There’s a certain anxiety around finishing a cheesecake and freeing it from its springform pan.
These cookies came about only because I had some white chocolate chips, a few too many eggs, lots of lime extract and a bottle of lime juice, too much coconut for my cheesecake crust and a case of munchies that wasn’t going to wait the 24 hours it takes for cheesecake to set up and chill.
Right. That was a lot of words. Let’s bake some damn cookies.
I’d like us to, just for the tiniest millisecond, please stop and take in the loveliness that are these photographs I took after finishing a food photography class. I feel like they are far improved from the simple pics of old, and learning this really lit my food fire again.
You guys know that the entire reason I share food is because I feel like we don’t gather round the dining table enough these days. Feeding folks is love defined, no matter how many jokes I make about giving them diabetes. My heart goes into everything I cook, whether it’s a complex cheesecake, a breakfast sandwich, or a batch of easy cookies.
I hope you enjoy these. They are like a sweet bite of the Caribbean islands, and they will bring a bit (or bite) of sunshine to your day even if you are in the midst of a cold Michigan winter like us.
What You Need:
1 c softened butter
1 c sugar
1 c brown sugar
1 1/2 tsp lime extract or 3 Tbsp lime juice
1/2 tsp coconut extract
3 c flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 bag white baking chips
1 c toasted coconut
What You Do:
Preheat oven to 350.
Line baking sheets with parchment.
Cream the butter, sugars, eggs and vanilla in bowl of stand mixer about 2 minutes on medium speed. You don’t want to over whip these.
In a large bowl sift all dry ingredients and whisk together well.
On low speed, begin gradually adding the flour mixture. Increase to medium speed again if necessary.
After flour is well blended into dough, fold in the coconut and chips.
I use a 1 oz cookie scoop and place cookies 2 inches apart.
Bake these no more than 8 minutes if you want them soft.
I leave them on the cookie sheet a few minutes to finish baking out of the oven.
Cool on a wire rack and keep it moving.
You know the drill by now.
Keep these in an airtight container if they last long enough to store.
Alright guys. There’s a whole lot of cooking and clowning going on in our house, so I’m going to bring this particular recipe to a conclusion and move onto the next project.
Oh, ok. Just one last pic…
All them angles, Babeeee.
So, I’m now convinced every other photo I’ve taken is complete shit, and I’ll have to go through and clean up this entire site and the Page. Or, I can just chalk it up to living and learning, keep everything so I can see the progress that happens, and be grateful for it all.
Sunday Love, Cookers and Crazies
©️2020 cHELLe ON WHEELS