1 cup butter, softened
¾ cup sugar
2 cups all-purpose flour
1-2 teaspoons finely grated lime zest
1 ½ teaspoons fresh lime juice or Key Lime juice
1 ¼ cups Kroger unsweetened flaked coconut (about 1 ¼ heaping cups)
1 jar (23 oz.) Kroger Private Selection Key Lime Filling (or lime curd)
- In a large bowl with electric mixer, cream butter and sugar until light and fluffy. Gradually beat in flour. Stir in coconut. Divide dough in half and shape each piece into a 12-inch log. Wrap in waxed paper or plastic wrap and refrigerate at least 2 hours or until firm enough to slice.
- When ready to bake, preheat oven to 325°F. Cut roll into slightly less than ¼-inch slices. Place cookies one-inch apart on ungreased cookie sheets. Bake 4-7 minutes or until bottoms are light brown. Remove to wire rack immediately to cool completely.
- When cookies are cool, spread a teaspoon of Kroger Private Selection Key Lime Filling on one cookie bottom, then top with another cookie. Press together lightly. Refrigerate in tightly covered container. Makes about 30-36 cookie sandwiches.
Recipe inspiration from Taste of Home and Better Homes & Gardens and adapted by Kim Galeaz, RDN CD