Lately I have been into making stuffed cookies; I blame my sweet tooth on the cold weather. Bikini season is far, far away still, so a little overindulgence won’t hurt. Since I can’t have tropical weather at the moment, at least I can eat something that evokes summer to me. Coconut, rum and lime. I really love this combination, so I thought of putting them together in cookie form. This recipe makes about 19 cookies.
For the cookie dough:
113gr butter, at room temperature
½ cup of granulated sugar
½ cup of icing sugar
1 teaspoon of vanilla extract
1 teaspoon of baking soda
Pinch of salt
2 cups of all-purpose flour
Juice of 5 limes
Zest of 3 limes
For the filling:
5 bounty chocolate bars
For the glaze:
1 1/3 cup of icing sugar
1 tablespoon of Malibu rum
Juice of 1 lime
To make the cookie dough, cream the butter with the granulated sugar and icing sugar until light and fluffy. Then mix in the egg, vanilla, baking soda and salt. Add the flour. Finally add the lime zest and lime juice.
Once it is all mixed, cover and let it sit in the fridge for at least 1 hour. You can also leave it in the fridge overnight.
Preheat the oven to 180C/350F. Line a baking sheet with parchment paper.
Open all of the bounty bars. Slice each piece into 3 parts.
Remove the cookie dough from the fridge and start shaping the cookies.
Take about a tablespoon of cookie dough and roll it into a ball with your hands. Then flatten it, pressing with both your hands. Place a piece of the bounty bar in the middle. Bring the edges of the dough together and press to seal them and then form a ball again. Place the ball on the prepared baking sheet and repeat until all the cookies are done. The dough is quite sticky, I found it easier to wash my hands after assembling 5 cookies, and then start to assemble them again.
Bake them for about 10 minutes, until the edges start getting golden. Then remove from the oven, let them rest on the baking sheet for 5 minutes and then transfer them to a cooling rack.
Once the cookies have cooled down, start making the glaze. Mix the icing sugar, Malibu and lime juice in a small bowl. Pour the glaze in a Ziploc bag, and snip off one of the corners of the bag. Use it as a piping bag and drizzle over each cookie.