Ingredients

The following ingredients have 4 Servings
  • 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
  • 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

Instruction

  • 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