Cure your sweet tooth craving with these perfect Sunday afternoon cookies! This sweet treat is the perfect mix of tart and sweetness and will help end the weekend on a fresh, delicious note.
Makes: 2½ dozen
Ingredients
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon coconut extract (optional)
zest of one large lime, finely minced
3 tablespoons lime juice
½ cup unsweetened toasted coconut
½ cup sugar for rolling cookies
Directions
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Preheat oven to 350 degrees. 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.
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In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
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Using a mixer, beat together the butter and sugar until smooth and very fluffy.
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Beat in egg, vanilla extract (and coconut extract if using), lime juice and lime zest.
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Gradually blend in the dry ingredients and toasted coconut.
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Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1½ inches apart. I made mine too big and they ran together. These do spread quite a bit. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
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Let stand on cookie sheet two minutes before removing to cool on wire racks
Recipe source here