I had leftover coconut milk frosting after making coconut cake, so I got creative and paired it with these lime cookies. I sang that Harry Nilsson song as I worked: "She put the lime in the coconut; she drank 'em both up... ." I had some good shoulder-shaking going on. Everyone seemed to like the results (the cookies, not the dancing).
3/4 c. butter, softened
2 c. sugar
2 limes, zest and juice
1/2 c. sour cream
3 drops green food coloring, if desired
2 egg yolks
1/2 tsp. salt
2 tsp. baking powder
2 1/2 c. flour
Beat together butter, sugar and lime zest. Add sour cream, food coloring, then eggs yolks and lime juice (it amounted to 4 tablespoons of juice for me). Add dry ingredients, then refrigerate dough at least one hour. Preheat oven to 350 degrees. Line baking sheets with parchment paper (this is not required, but the cookies stick otherwise). Shape dough into balls and place on baking sheets. The cookies took about 16 minutes in my oven.
You don't want them to turn golden or they'll be crunchy when they're cool. If you see a golden color creeping out around the edges, get them out right away. They still look puffed and doughy when you pull them out, but they flatten as they cool. This way, they will stay soft even after they've cooled.
1 can coconut milk, well chilled
3 c. powdered sugar
1 tsp. vanilla
Plan ahead, and put the coconut milk in the refrigerator overnight or for at least four hours. The cream separates from the oil and rises to the top. (Reserve oil for another use if desired.) Beat coconut cream with powdered sugar and vanilla until thickened.