I’ve seen these cookies pop up on several blogs over the past few months and they always receive positive reviews so even though I hadn’t previously tried them, I felt confident they’d be a good choice for the bake sale. They were easy to throw together and the dough smelled fabulous with the lime zest and toasted coconut. You want to be careful not to overbake them unless you like really, really chewy cookies. I found the perfect timing on my second sheet of cookies by taking them out when the edges were set and they were slightly browned, even though the centers looked a bit soft. I loved that you could see both the lime zest and the coconut in the finished cookies – they felt very festive! I sampled one or two of the misshapen cookies before packaging them and thought they were very good. I don’t often use limes in my baking and I don’t know why because their zest is so fragrant and adds such a nice flavor to whatever it’s used in. As for the coconut, I definitely thought it contributed more texture than flavor to the cookies. A few of the ladies helping out at the bake sale tried the cookies and gave their stamp of approval as well so it seems these were indeed a good choice!
By Tracey
Chewy Lime Sugar Cookies
adapted from Rock Recipes
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- zest of one large lime
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons lime juice
- 1/2 cup unsweetened toasted coconut (sweetened coconut is fine too)
Directions:
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking soda, baking powder and salt to combine. Add the sugar and lime zest to the bowl of a stand mixer fitted with the paddle attachment. Use your fingertips to rub the zest into the sugar until it is fragrant. Add the butter to the bowl and cream the butter and sugar until smooth and fluffy. Add the egg, vanilla extract and lime juice and beat at medium speed to combine. With the mixer on low speed slowly add the dry ingredients and the toasted coconut.
Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between cookies. Bake for 10-12 minutes, or until the cookies are lightly browned and the edges are set. The cookies may still be a bit soft in the center. Let the cookies rest on the baking sheets for 2 minutes before transferring them to wire racks to cool.
Yields about 45 cookies.
