Key Lime Coconut Sandwich Cookies

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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)

 

  1. 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.
  2. 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.
  3. 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