{ island mimosa }

Memorial Day weekend is the [un]official launch of the summer season. What better way to usher in all those glorious months of sunshine and fun than with a morning cocktail worthy of a tropical paradise? As you sip, close your eyes and listen for the steel drums, waves, and seagulls.

It just looks like a sunrise at the beach, doesn't it?

 
Island Mimosa
Ingredients
2 parts champagne or sparkling wine
1 part pineapple juice
1 part Malibu Coconut Rum
dash of Grenadine
frozen pineapple chunks, to garnish and keep drink chilled (optional)

Process
Fill a champagne flute 1/2 way with champagne or sparkling wine. Add pineapple juice and rum. Top with a dash of grenadine. Drop in 2-3 pineapple chunks to keep drink chilled.

Don't worry. Be happy.

{ soft coconut-lime sugar cookies }

Two of my favorite culinary loves: lime and coconut. Combine them together and the result is magic (and a great summer cookie!).

Soft coconut-lime sugar cookies
(adapted from The Cookin' Chemist)

Ingredients

• 2-1/4 cups all-purpose flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 cup sweetened shredded coconut
• 1-1/2 cups sugar, plus 1/3 cup for sprinkling
• 2 oz. cream cheese
• 1 Tbsp. finely grated lime zest
• 6 Tbsp. salted butter, melted and still warm
• 1/3 cup vegetable oil
• 1 large egg
• 1 Tbsp. coconut milk (plain milk is also fine)
• 1 Tbsp. lime juice

Process

Preheat heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.

 

Whisk flour, baking soda, baking powder and coconut together in a medium bowl. Set aside.

 

Place 1-1/2 cups sugar, cream cheese, and lime zest in a large bowl.

Set aside remaining 1/3 cup sugar to use in final steps.

 

Pour warm, melted butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later).

Whisk in oil. Add egg, coconut milk, and lime juice; continue to whisk until smooth. With a rubber spatula, fold in flour in small amounts and mix until soft dough forms. The final dough will be

slightly softer than most cookie dough. For best results, handle the dough as little as possible when shaping the cookies.

Use a scoop to form equal-sized cookies, approximately 2 tablespoons each, and evenly space them on prepared baking sheets, 12 cookies per sheet. Lightly press down on cookies to partially flatten (dipping fingers into water reduces sticking). Sprinkle tops evenly with remaining sugar and discard any remaining.

Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating the tray after 7 minutes.

Cool cookies on baking sheets for at least 5 minutes (I let mine sit for about 15 minutes). Using a wide metal spatula, transfer cookies to wire rack and cool.

Serve at room temperature.

{ coconut banana bread with lime glaze }

I originally intended to make this as a sweet treat to nibble on at breakfast with a more savory dish.

The problem ... I ended up munching on it all day.

Breakfast? Why limit yourself?

Coconut Banana Bread with Lime Glaze
(adapted from OurBestBites)

Ingredients

• 2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup (4 tablespoons) butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe bananas (about 4 large bananas)
• 1/4 cups sour cream or plain yogurt
• 3 tablespoons apple juice (or milk)
• 1 teaspoon vanilla extract
• 1/2 cup coconut
• Topping: 3 tablespoons additional coconut
• Glaze:  1 cup powdered sugar whisked with 3 tablespoons fresh lime juice

Process
Preheat oven to 350 degrees.

Whisk together flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat until combined. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla.  Continue to beat until blended.

Add flour mixture and beat at low speed until just combined. Stir in 1/2 cup coconut.

Spray 9×5″ loaf pan with non-stick spray and pour in batter. Sprinkle additional 2 tablespoons of coconut on top.

Bake for about 1 hour, or until a knife or skewer inserted in center comes out clean. Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.

When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.

Whisk together powdered sugar and lime juice and then drizzle glaze over the top. Cool for another 15 minutes before slicing.