Happy Spring!! These cookies are the perfect celebration for today! I think coconut/lime is one of my favorite combinations. When Trav tried these after work, he was surprised with how delicious they were. This recipe makes a little over 3 dozen cookies and so plenty to share and still have some left over for yourself!
- 2 3/4 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
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- zest of one large lime, finely minced
- 3 tablespoons lime juice
- 1 cup (divided) unsweetened toasted coconut
- ½ cup sugar for rolling cookies
- 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. (I also just toast it in a skillet. Stir constantly until desired color is reached.)
- In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
- Using a mixer, beat together the butter and sugar until smooth and very fluffy.
- Beat in egg, vanilla and coconut extracts, lime juice and lime zest.
- Gradually blend in the dry ingredients and 1/2 cup of the toasted coconut.
- Roll rounded teaspoonfuls of dough into balls, and roll in sugar and the other 1/2 cup toasted coconut. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
- Let stand on cookie sheet two minutes before removing to cool on wire racks