SWEET LIME COOKIES
with coconut and almonds. Topped with cherries! This is my macaroon!
Makes 52 cookies
Preheat oven to 400 degrees
1/2 c. trans fat-free margarine
1/2 c. sugar
1 c. powdered sugar
1/2 c. fresh squeezed strained lime juice, about 6 or so limes – squeeze your own!
1 t. baking soda
2-1/2 c. flour
2 c. flaked coconut
1/2 c. sliced almonds
jar maraschino cherries, cut cherries into 4ths if small, and 6ths if large
1 T. maraschino cherry juice
2 t. vanilla extract
Place margarine, sugar and powdered sugar in large mixing bowl. With sturdy spoon, mash and stir till smooth.
Add fresh lime juice, baking soda and salt. Whip with wire whisk till foamy.
Add flour and stir till completely incorporated.
Add coconut, almonds, cherry juice and vanilla. Mix well till evenly dispersed.
Liberally grease baking sheet with margarine.
Drop dough by rounded teaspoonfuls 2 inches apart on baking sheet.
Top each with a piece of maraschino cherry.
Bake in preheated 400 degree oven for 15 minutes or till edges and bottoms become golden brown. Remove from oven and let set on baking sheet till cookies become luke warm. Transfer to wire rack to cool. Place in covered container and store at room temperature.
Notes: Cookies are a pretty pale pink. Great for tea party, bridal or baby showers, or children’s parties!
Removing cookies from baking sheet when they’re luke warm is easier to do when cookies are thin and risk falling apart if lifted when hot. If you wait till they’re cold, they’ll harden on the baking sheet, requiring you to scrape them off.