Prep 40 mins
Cook 3 hrs
I got inspiration from an old Maida Heatter cookie recipe. I love this chewy little cookie and the combo of molasses and spice with lime and coconut is surpising and addictively delicious. The directions may sound complicated but they are really not..the first roll may look a bit clumsy (mine did!), but by the last quarter you'll be a pro.
- 2 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ground ginger
- 4 ounces unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1⁄4 cup light molasses
Lime coconut filling
- 2 large eggs
- 1⁄2 cup granulated sugar
- 1⁄4 teaspoon salt
- 4 limes, rind of, finely grated key or 2 regular limes
- 1⁄4 cup lime juice
- 1 cup shredded sweetened coconut, packed
- 3 tablespoons powdered sugar (optional)
- Combine flour, soda, salt, cinnamon and ginger in a bowl.
- In a separate bowl cream the butter and sugar until combined and fluffy. Add egg and molasses and mix until incorporated.
- Slowly add flour mixture to the butter mixture until incorporated.
- Turn dough out onto a piece of plastic wrap approximately 16" long. Fold up the long sides of the wrap and with your hands gently roll the dough into a long log. Completely wrap and freeze for 20 minutes and then chill in the refrigerator for 1 hour (or chill in refrigerator for 2-3 hours).
- Meanwhile make the filling:.
- Beat the eggs in the top of a small double broiler off heat with a whisk until mixed. Gradually incorporate sugar and salt, rind and finally juice.
- Place over shallow hot water on medium heat and continually stir and scrape the bottom and sides until the mixture thickens to the consistency of soft mayo.approximately 5-8 minutes.
- Remove from heat and stir in coconut and allow to cool to room temperature.
- Preheat oven to 350 degrees. Cut the dough crossways into quarters. While working with each quarter, leave remainder of dough in the fridge.
- On a floured work surface, elongate the quarter and roll out until it's about 3" wide and about 12" long. Using a tablespoon scoop 4 TBSP of filling down the center of the rectangle of dough. Roll from the side closest to you over to the furthest so you end up with the seam down. Cut into 1 inch pieces with a sharp knife and place on unbuttered cookie sheet. (You may wish to use a spatula to transfer the slices to sheet as the dough will be a little soft and fragile with the filling). Repeat the process with the remaining quarters.
- Bake for 15 minutes or until they are just starting to darken. Transfer to a rack to cool and sprinkle with powdered sugar if desired.