Lime and Sriracha Iced Peanut Butter Coconut Cookies
Before we begin I have to say that I’m sorry for the title gore. If it seems like I may have thrown the kitchen sink at these cookies… I did. But I have my reasons! What started at a flailing attempt at creating a cookie to fit a “unique pairing” brief turned into a Thai-inspired peanut butter cookie that I couldn’t be happier with. Just trust the process and follow along with me.
When I told my friend that I needed a unique combination to make for the Sunday Afternoon Baking Club on Instagram, he sent me this article. Peanut butter and sriracha immediately caught my eye, as they are two of my favorite foods. But together? Disgusting. Or…is it? I started thinking about what they had in common, and I realized that they are both used in Thai food – one of my favorite cuisines. So I decided to bring them together with lime and coconut to create a Thai-inspired creation that would blow my mind.
I succeeded! I love experiments like this but they don’t always go to plan. With this one, I hit the mark. The peanut butter and coconut cookie is delicious on its own, but the icing is light and bright enough with the lime that it doesn’t overpower it. The sriracha provides a hint of funk and spice that hits right at the end. Does it taste like a curry? No. Is this your grandma’s peanut butter cookie? Also no.
Except it kind of is your grandma’s peanut butter cookie. See, I wanted a solid and true base to build these flavors on, so I turned to one of my underrated favorite recipe sources: old church cookbooks.
Now make no mistake, recipes from the 50’s in rural parts of the country are not particularly my vibe (I love flavor and hate meat too much to copy them outright). What I do love is taking these tried and true recipes and putting a spin on them. Something as simple as adding chives to a biscuit, or something as crazy as making a Thai bonanza out of a peanut butter cookie base, or anything in between. I love to make my own, flavorful, multicultural versions of these classic American recipes. So while the cookie is someone’s favorite family recipe, I am confident that they wouldn’t recognize it once I’m through with it!
These cookies are an invitation to try something new. Something that scares you or that you think is weird. Either you’ll find your next favorite flavor combination or you’ll swear it’s the worst thing you’ve either tasted, but both outcomes are learning experiences! So give it a shot! I’m behind you 100%.
(And, if you’re truly terrified, you can leave out the sriracha. I won’t tell anyone.)
Until next time, here’s to good drinking, great eating, and even better living!
Lime and Sriracha Iced Peanut Butter and Coconut Cookies
Ingredients
For the cookies
- 1/2 cup unsweetened shredded coconut
- 1/2 cup peanut butter
- 1/2 cup butter (softened, unsalted – 1 stick)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups all-purpose flour
For the icing
- 1/2 cup butter (softened, unsalted – 1 stick)
- 1 cup powdered sugar
- 1 lime
- dash sriracha
Instructions
For the cookies
- In a small skillet, toast the coconut over medium-low heat. Set aside to cool.
- Preheat the oven to 350°F. In the bowl of a stand mixer, beat the peanut butter and the butter together on medium speed until smooth; add the sugars and beat for a further 1-2 minutes until smooth. Add the egg and vanilla and beat until combined.
- In a separate bowl, whisk together the salt, baking soda, and flour. Turn your mixer to the lowest setting and gradually incorporate the flour until it's all mixed and no floury pockets remain.
- Fold in the toasted coconut with a spatula. Scoop out tablespoon-sized balls of dough, roll them in your hands, then place on a lined cookie sheet. Flatten each dough ball with a fork, making a criss-cross pattern. Bake for 12-15 minutes.
For the icing
- In the bowl of a stand mixer, beat the butter and powdered sugar on medium speed for at least 5 minutes, or until light and fluffy. Zest the lime, then cut it in half and squeeze the juice from both halves into the icing. Beat to incorporate, then add a dash of sriracha and mix that in. Start small, then build up until you taste it at a level you can handle.
- When the cookies are completely cooled, ice them and enjoy! Serve these to friends who like Thai food without telling them what the secret is and see if they can guess!
Notes
- The cookie recipe (sans coconut) comes from a Ms. Cindy Carman from a Pine Street United Methodist Church cookbook. Thank you Cindy!