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
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
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.
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 extract (and coconut extract if using), lime juice and lime zest.
Gradually blend in the dry ingredients and toasted coconut.
Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 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.
Let stand on cookie sheet two minutes before removing to cool on wire racks
You don’t have to add coconut extract but if you’re an avid coconut lover feel free to add it.
Chewy Coconut Lime Sugar Cookies