Source: The Girl Who Ate Everything
Yield: 3-4 dozen cookies
I love the smell of toasted coconut. When I realized that I would be toasting coconut to put in this cookie dough, I got a little excited. It was the first thing I did, actually. I spread about 1/2 cup of shredded coconut across my quarter sheet pan (one of my favorite little kitchen items) and put it in the oven. You can tell when it is ready because it smells fantastic. It made being in the kitchen ever so enjoyable!
I actually intended to make lemon cookies today. I was looking through my ever-growing list of planned cookies, and realized that there are quite a few which involve lemon or lemonade. I’m considering doing a whole collection of lemon cookies this spring.
Since I was getting together with friends, and since I had already promised to share my Coconut Lime cookies with this particular friend, and since I had a fridge full of fresh limes, I put off the lemon cookies for another day.
Never fear, my friends. Lemon Crinkles are coming soon.
I was fortunate enough to get a really juicy lime. I used my rasp to zest the entire lime, then I squeezed about 3 tablespoons of juice from the one lime. It worked out perfectly for me.
My only regret with this recipe is that I taste much more lime than toasted coconut. Don’t think I’m complaining, though. The lime flavor is fresh and fantastic, and the texture is perfectly chewy. This cookie was even better than I expected!
- 1 cup butter, softened
- 1½ cups sugar + more for rolling
- 1 egg
- 1 tsp. vanilla
- zest of one lime
- about 3 T. fresh lime juice
- ½ tsp. salt
- ½ tsp. baking powder
- 1 tsp. baking soda
- 2¾ cups flour
- ½ cup toasted coconut
- Toast coconut on a baking sheet for 5-7 minutes at 325 degrees. (Watch closely, because once it starts to turn brown, it will burn quickly.)
- Mix butter and sugar until light and fluffy. Add egg and vanilla and mix well.
- Add vanilla, lime zest and lime juice and mix well.
- Add dry ingredients and mix just until combined.
- Gently stir in toasted coconut.
- Roll dough into balls and roll in sugar before placing on baking sheet.
- Bake at 325 degrees for 8-10 minutes. (These will turn out best if they are not over-baked.)
If you enjoy this recipe, you might also enjoy:
Key Lime Frosted Doughnuts from Bake Your Day
Coconut Whoopie Pies from Satisfy My Sweet Tooth
Lemon Sugar Cookies from Two Peas & Their Pod
Coconut Crispies from Jen’s Favorite Cookies