Coconut Key Lime Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 tsp salt
02 -
1 tsp baking powder
03 -
2 1/2 cups all-purpose flour
→ Wet Ingredients
04 -
1/4 cup key lime juice
05 -
2 tsp coconut extract
06 -
8 tbsp unsalted butter, softened
07 -
1 lime zest, divided
08 -
2 large eggs
09 -
1 cup granulated sugar
10 -
1/2 cup sweetened, shredded coconut
→ Coating
11 -
1/2 cup powdered sugar
# Instructions:
01 -
Give your cookies a few minutes on the baking trays to chill out, about five. Then move them over to a rack so they can totally cool down.
02 -
Pop your cookies onto the lined trays, leave a bit of space between each—about two inches is good. Bake for 12 to 15 minutes or until they puff and the edges feel firm. They’ll start to flatten a bit too.
03 -
Scoop out chilled dough—aim for around 1 and a half tablespoons per cookie. Roll between your hands, then give each one a full roll in the powdered sugar and lime zest mix.
04 -
Turn the oven on to 350°F (that’s 175°C). Lay out your baking sheets with either parchment or silicone mats. In a shallow dish, mix together powdered sugar and all the leftover lime zest.
05 -
Pop the mixed dough in the fridge for 20 minutes or so. It sets up a bit and is way easier to work with.
06 -
Keep the mixer on low and slowly pour in your dry stuff. Only mix until it’s just pulled together—don’t overdo it.
07 -
Crack in the eggs one after another, blending between each. Now pour in the key lime juice, coconut extract, plus half that lime zest. Crank mixer to medium-high for a minute, scraping down any batter on the sides to make sure it’s all even.
08 -
With your mixer set to medium, beat the butter, sugar and coconut together. Go until it gets kind of fluffy and it lightens in color.
09 -
Stir salt, baking powder and the flour together in a big bowl. Just give it a quick mix, then put it aside.
# Notes:
01 -
If you want a bolder key lime hit, toss in another teaspoon of zest while you’re mixing the dough.