How To Make Coconut Lime Ricotta Cookies
These ricotta cookies are delicate and just melt in your mouth. In this Italian and tropical fusion dessert, the coconut and lime glaze add a fresh flair.
Preheat oven to 350 degrees F. In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
In the bowl of an electric mixer, whip together butter and sugar for about 3 to 4 minutes until pale and fluffy. Stir in egg.
Mix in Ricotta cheese, coconut milk, vanilla extract, coconut extract and lime zest. Slowly add in dry ingredients and mix until incorporated.
Form dough into 2 tablespoon balls each and and drop onto Silpat or parchment paper lined cookie sheets.
Bake for 15 to 16 minutes. Remove from oven and allow to cool several minutes before transferring to a wire rack to cool.
Cool 30 minutes then spoon a heaping ½ teaspoon glaze over each cookie, use the back of the teaspoon to spread glaze over the cookie.
Before glaze begins to harden and set sprinkle with optional toasted coconut (garnish lightly with additional lime zest if desired).
For a set glaze, allow cookies to rest for about 1½ to 2 hours, or for a sticky glaze enjoy immediately. Store cookies in an airtight container.
Combine all ingredients in a mixing bowl and whisk until well combine.
- Calories: 190.85kcal
- Fat: 6.77g
- Saturated Fat: 4.60g
- Trans Fat: 0.15g
- Monounsaturated Fat: 1.42g
- Polyunsaturated Fat: 0.28g
- Carbohydrates: 30.54g
- Fiber: 0.65g
- Sugar: 20.27g
- Protein: 2.71g
- Cholesterol: 21.54mg
- Sodium: 81.97mg
- Calcium: 33.39mg
- Potassium: 45.73mg
- Iron: 0.84mg
- Vitamin A: 44.48µg
- Vitamin C: 0.62mg
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