First the update: I finally did something with my ten apples (which multiplied to 14 by the time I got around to them - CSA delivery!).
I sliced with skins on, mixed with 4T butter, sprinkled on about 1/2 cup of raw sugar and baked at 350 for - oh, I dunno - about two hours? I'll snack on this no problem! The skins are kind of carmelized and the flesh is tender but not mushy - it's almost like they were on their way to the 'leather' stage but I stopped them. Nice flavor. I might like a little more tart and would consider adding a bit of lemon juice next time.
Now to the questions:
1) I picked up some lime sugar cookies at Whole Foods this week that my husband loved. I'd like to try to make them but with a bit more lime and perhaps some coconut? I like a really nice lime flavor and these were just a little too mellow for my taste. Could I do this with a regular sugar cookie? Any ideas on how much lime to add? or Coconut?
2) Continuing on the coconut question: I mistakenly purchased finely shredded, unsweetened coconut. I've got a ton of it and it looks like dried parmesan. What do I do with it? Would it work in the cookies above? I tried a bit in the soon to be famous Coconut Banana muffins (in Mrs. Smith's contest) but it wasn't as good as the sweetened, flaked, stuff. Any thoughts? I'm not terribly experienced with coconut.