Coconut Lime Sugar Cookies

I saw the recipe for these on Pinterest, and thought they sounded AMAZING! I am not a chocolate girl, and I definitely love some citrus-y baked goods! So I was super excited to find this recipe. Just look at these bad boys. YUM! Even my hubby, not usually a baked goods lover, really loved these!

It kinda reminds me of the song, "You put de lime in de coconut, you drank 'em bot' up, You put de lime in de coconut, you drank 'em bot' up." Now that song will be stuck in your head all day. Haha. :-) 


I found this coconut at Whole Foods a while ago and love it for baking! It looks like snow. It's prefect. If you can't find this, and have regular coconut, I recommend chopping it up in the food processor after toasting, so it's pretty fine. It'll make the cookies less chunky and make rolling easier.

Coconut Lime Sugar Cookies

(Adapted from the original source:  

http://rockrecipes.blogspot.com/2010/03/coconut-lime-chewy-sugar-cookies.html)

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1/2 teaspoon vanilla extract

zest of one large lime

3 tbsp lime juice

1 tbsp coconut milk

3/4 cup unsweetened toasted coconut

1/2 cup sugar for rolling cookies

1/2 cup coconut for rolling cookies

Directions

1. Preheat oven to 350. Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely!

2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.

4. Beat in egg, vanilla extract, lime juice and lime zest.

5. Gradually blend in the dry ingredients and toasted coconut.

6. Refrigerate dough for 10 minutes, and keep dough in fridge when other cookies are baking. Roll rounded tablespoonfuls of dough into balls, and roll in sugar and coconut. Place on lined cookie sheets about 1 1/2 inches apart. These do spread quite a bit.

7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

So good. Probably my newest favorite cookie. Wish I could share mine with you! Just kidding, I think I'll probably eat them all today before hubby gets home. :-)

-Celina