12 large cookies | 9.5 cm | 2 cm thick | 14-day airtight shelf life
30 min cooking 20 min chilling time
Cookie Dough Ingredients:
• 250 g all-purpose flour
• 25 g cornstarch
• 70 g fine unsweetened coconut
• 5 g baking powder
• 3 g salt
• 125 g unsalted butter
• 140 g white sugar
• 1 large egg
• 25 g fresh lime juice (reduce to 15 g before using)
• 1/2 tsp vanilla extract
• 1/4 tsp lemon extract
Soft Lemon-Lime Glucose Glaze:
• 140 g powdered sugar
• 18 g lime juice
• 8–10 g liquid glucose
• 1/4 tsp lemon extract
• 1–2 tsp warm water (if needed for consistency)
Method:
• 1. Reduce 25 g lime juice over low heat for 3–4 minutes until approximately 15 g remains. Cool
completely.
• 2. Cream butter and sugar gently until combined.
• 3. Add egg, reduced lime juice, vanilla, and lemon extract. Mix until smooth.
• 4. In a separate bowl, mix flour, cornstarch, coconut, baking powder, and salt.
• 5. Combine wet and dry ingredients until just incorporated.
• 6. Rest dough for 20 minutes.
• 7. Portion 115–120 g per cookie into silicone molds.
• 8. Bake at 175°C for 15–16 minutes until edges are set and center slightly soft.
• 9. Cool completely before glazing.
• 10. Whisk glaze ingredients until smooth. Spread 8–10 g glaze per cookie.
• 11. Allow glaze to dry 1–2 hours before packaging.
Storage:
Store in airtight container at room temperature. Cookies remain soft and stable for up to 14 days.
Avoid high humidity.
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