Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 8 tbsp unsalted butter (softened)
  • 1 cup granulated sugar
  • 1/2 cup sweetened, shredded coconut
  • 2 large eggs
  • 1 1/2 tbsp key lime juice
  • 1 tsp coconut extract
  • 1/2 cup powdered sugar (sifted)

Instruction

  • Whisk together the flour, baking powder and salt and set aside.
  • Using an electric mixer on medium speed, beat the butter, sugar and coconut until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the lime juice and coconut extract.
  • Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  • Refrigerate dough for 30 minutes.
  • Preheat oven to 350 degrees F. Line baking sheets with silicone liners or parchment paper. Place the confectioners’ sugar in a small bowl.
  • Using a small cookie scoop (about 1 1/2 tablespoon capacity), roll chilled cookie dough into 24 balls. Then roll each in powdered sugar, making sure to coat completely.
  • Place cookies on the prepared pans, leaving about 2 inches between the cookies. Bake 14 to 16 minutes, until cookies are puffy and feel firm on the edges to touch.
  • Cool the cookies on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.