The Vegan Cookie Connoisseur

¡Cinco de Mayo! and Amazon product description.

Kelly Peloza ♦ May 1, 2010 ♦ 21 Comments

You should totally make some coconut lime Mexican wedding cookies on the fifth of May. I give you the recipe below.

Zesty Coconut Lime Wedding Cookies
Makes about 2 dozen

These cookies are a hybrid of the texture and buttery flavor of Mexican wedding cookies paired with the complementary combination of coconut and lime. Eating these cookies is a real experience—first they crumble and you get a taste of the buttery flavor, then they melt in your mouth and the coconut lime kicks in. They’re coconut-hater approved which is pretty awesome because they are loaded with coconut and flavored with coconut extract.

1 1/4 cups margarine
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 tablespoons lime juice
3/4 teaspoon lime zest

1 1/4 cups cornstarch
1 1/2 cup flour
3/4 cup sweetened flaked coconut

2/3 cup sweetened flaked coconut for rolling and sprinkling

Lime glaze:
2 tablespoons lime juice
1/2 cup powdered sugar
1/4 teaspoon coconut extract

Preheat oven to 375°F.

Cream the margarine, powdered sugar, vanilla, coconut extract, lime juice, and lime zest in a large bowl until smooth.
Gradually add in the cornstarch and flour, beating after each addition, then stir in the coconut, kneading it in if necessary.
If the dough is crumbling, add a touch more lime juice or a splash of soy milk.

Roll dough into balls, about 2 tablespoons each.
Pour the coconut into a small bowl, then roll each cookie in the coconut and place on a parchment-lined cookie sheet.
Sprinkle the rest of the coconut on top of the cookies.
Bake cookies for about 15 minutes or until firm and the bottoms golden brown.
Let sit on the cookie tray for at least 10 minutes before moving to a cooling rack or they will crumble when you transfer them.

Make the glaze! Combine all ingredients in a small bowl and stir until smooth.
When the cookies are almost completely cooled, dip each one in the glaze and let sit until the glaze dries.
Optional: Sprinkle a bit of green sugar on top of each cookie.

In other news, there is now a product description on the Amazon page for the Vegan Cookie Connoisseur!

“Kelly Peloza started experimenting with vegan baking as a high school student, blogging about her vegan adventures all the while. Her amazing recipes and gorgeous photos drew a crowd of eager readers who have been begging her for a cookbook ever since. Now an energetic, spunky college student, her book is finally ready for her anxious audience. From double peanut butter sandwich cookies and coconut caramel butter cookies to raspberry almond cookies and inside out peppermint patties, these delicious and imaginative recipes are sure to inspire bakers of all ages.

Peloza is committed to using ingredients that are easy to find,

natural, and simple to use. You won’t find egg replacer, expensive cooking oils, or hydrogenated margarine in her recipes. “Making a batch of chocolate chip cookies shouldn’t involve running to five different health food stores searching for some elusive ingredient,” she writes. But you will find helpful tips for things like substituting margarine for oil in recipes, experimenting with non-dairy milks, using whole wheat flour, and ensuring the sugar you use was not

processed with animal bone char. The result is a simple, thorough, and inspiring collection of mouthwatering cookies anyone can make and everyone will love.”