In order to celebrate our ladies-only weekend trip to the gulf, I wanted to make a beachy sweet treat- Key Lime Mounds covered in Coconut. I found instructions for a cute flip-flop box to dress them up in -oh so perfect for the occasion- and set them out adorned in Coco Palms labels before we departed!

This recipe contains two preparation recipes, combining them, and then a presentation finishing recipe. I invite you to alter each to your liking as you go. The strongest flavors in the Key Limes Mounds, is Key Lime Zest and Coconut- so after trying it this way, definitely choose your own favorite flavors!

Part One: Sugar Cookie
• 2 ¾ Cups Flour
• ½ Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1 ½ Cups White Sugar
• 1 Cup Butter, Well Softened
• 1 Egg
• 1 Teaspoon Vanilla Extract

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Method:
In a small bowl, whisk together the flour, baking powder, and baking soda. Then preheat the oven to 375 degrees F. In a larger bowl, use a hand mixer (or of course if you are lucky enough to have a standing mixer), or the whisk you used for the dry ingredients, and blend the sugar and softened butter until smooth. Begin gradually adding the dry ingredients and mix in between. After the mix is fully incorporated, and perfection is not necessary, begin spooning the cookies onto a cookie sheet lined with parchment paper. Again, don’t worry too much about the shape of the cookies. Bake each batch for about 10 minutes, give or take a few minutes depending on the heat of your oven, remove when the cookies have grown golden. Set aside the cookies and allow to fully cool for at least one hour. When cool, break into pieces into a sandwich bag. Grind the crumbs in your hands until the pieces are smaller than the tip of your pinky. Set Aside.

Part Two: Plain White Frosting
• 2 Key Limes, zest
• 1/2 Cup Shortening
• 1 Teaspoon Vanilla Extract
• ¼ Cup Water
• ¼ Teaspoon Salt
• 4 Cups Confectioners Sugar

You will notice that the frosting recipe contains no milk, butter, eggs, or cream, because I did not want to refrigerate the mounds before serving. The full shortening allows the frosting to stay fluffier, though it may be room temperature. This is your chance to play with the flavor a bit more, I agree that the flavor is more rounded when you substitute ¼ cup butter and ¼ cup shortening, in place of the full shortening amount. However, the lime zest adds tons of flavor as well.

Method:
In a large bowl mix the shortening, water, vanilla extract, zest of two Key Limes, and half of the confectioner’s sugar. Blend for over 5 minutes. You blend for an extended period of time because you are also doing your best to incorporate a bit of air for fluff. That being said, the next step is to add the remaining sugar. Blend the last of the sugar until just blended, this acts as a further stiffener to the nice fluffy texture you have arrived at. Refrigerate for about 20 minutes, or until the frosting is the consistency of cream cheese.

Combine Cookies and Frosting:
You should have a large bowl of frosting and a large bag of cookie bits. Pour the bag of cookie bits into the bowl, and stir. Do not worry about the smoothness, clumped is great for this recipe because the texture separates it from a truffle- you can actually taste the sugar cookie! Take a teaspoon at a time and roll into a ball. When you have rolled the entire batch into balls, refrigerate while preparing the next step.

Finish with White Chocolate Coating:
• 1 Pound White Chocolate
• ½ Teaspoon Coconut Flavoring (optional)
• 2 Cups Coconut Flakes (optional)

Method:
Fashion your double-boiler! I’m always instructed not to use metal in dealing with chocolate. I believe it has something to do with how quickly the temperature can change with metal utensils and bowls. Keep that in mind. Place your plastic (or glass) bowl over simmering water. Put your chocolate pieces in the bowl to melt, stir every minute or so, until liquid. If you would like to add flavoring, this is the time to do so. Coconut is a very soft flavor, consider the intensity of the flavoring you are using, it may be beneficial to add a teaspoon of milk and cut the flavoring amount, in order to help distribute throughout the chocolate. If you are using the coconut flakes, spread them on a plate and set to the side of your double-boiler. Get out your cookie mounds and use a toothpick to roll each in the white chocolate, then immediately into the coconut flakes, and lastly, place on a strip of wax paper (or parchment paper) to cool.

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Zoe (64 Posts)

Zoe is born and bred in Portland, Oregon and recently moved to Orlando, Florida. She studied sociology and philosophy at University of Oregon, and is currently employed at a law firm. Presently, she devotes her time to being lost in the tropical vegetation of her backyard, sun-scorched bike rides, repurposing everything she can think of, quirky cooking, and promoting the creative lifestyle that she loves.


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