Toasted Coconut & Lime Swig Sugar Cookies

Ingredients

Lime Coconut Frosting

The only tip I can give you for making these is to make sure the Sour Cream is at room temperature when making the frosting ( if you forget to take it out of the fridge like I do, just microwave the measured amount for about 10-15 seconds).

Toasting the Coconut is best done in a dry fry pan over a medium-high heat a 1/2 a bag at a time, you have to keep your eye on  it and keep it moving as it burns quick, also have a plate close to dump it out on so it doesn’t keep browning in the pan.

1. Pre heat the oven to 350 Degrees.  Line 2 baking trays with parchment paper.
2. In a large mixing bowl mix the Flour, Salt, Baking Soda & Cream of Tartar, set aside.
3. In the bowl of a stand mixer cream the Butter and Sugars together for about 2-4 minutes, scraping down the sides.
4. While the mixer is running slowly stream in the Oil. Then add the Water and Extract.
5. Mix in the Eggs one at a time until combined.
6. Add the Flour and Toasted Coconut 1 cup at a time until just combined, don’t over mix.
7. It is a dry dough so don’t add any more liquid.
8. Roll into 2 inch balls and place 12 on each baking sheet.
9. Place an additional 1/4 Cup of Sugar in a small bowl then dip the bottom of a drinking glass or large spice jar into it and press onto each cookie gently to flatten a bit they don’t spread too much.
10. Bake for about 10-12 minutes.
11. To make the Frosting mix together the  room temperature Sour Cream and the Softened Butter until smooth.
12. Add the Powdered Sugar a bit at a time if its a too thick add a little milk, if its too runny add more Powdered Sugar.
13. Zest 2 Limes and reserve a teaspoon or so for decoration add the rest to the Frosting with the Extract.
14. I put the Cookies in the Fridge for and hour or so before frosting them, using the back of a spoon to spread the frosting on the cookies and sprinkle with the remaining Toasted Coconut and Lime Zest.
15. You can freeze these and take them out when you need them.