I think toasted coconut is a brilliant addition to pretty much any recipe. I’ve been on a bit of a toasted coconut kick lately, I used it to rim the glasses for Coconut Margaritas and to top the Hummingbird Cake. This time though, the toasted coconut is mixed right into the lime flavored cookie dough. The coconut doesn’t add a strong flavor, but it gives the cookies a wonderfully chewy texture.
- 2¾ cups flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1 cup butter, softened
- 1½ cups sugar
- 1 egg
- ½ tsp. vanilla extract
- Zest of two large limes, finely minced
- 3 tbl. fresh lime juice
- ½ cup unsweetened coconut, toasted
- ½ cup sugar for rolling cookies
- Preheat the oven to 350 degrees.
- Whisk together the flour, baking soda, baking powder and salt then set aside.
- Use a mixer to beat together the butter and 1½ cups sugar until smooth and fluffy. Add the egg, vanilla extract, lime juice and lime zest. Gradually add the dry ingredients and toasted coconut.
- Shape a heaping teaspoon of dough into a ball and roll in the sugar before placing on a baking sheet. Repeat with the rest of the dough, then bake for 8 to 10 minutes until very lightly browned on the edges. Allow the cookies to cool on the cookie sheet for a few minutes then transfer to a cooling rack to cool completely.
Source: My Baking Addiction