I love coconut. In cookies and bars and macaroons and anything in between. And I love these cookies. But you know who else loves these cookies? People who don't love coconut.
In this cookie the coconut is not an overpowering flavor, but it's a way to make the cookie even chewier and more delicious.
The cookies are lime flavored, and they call for lime zest and lime juice. Juice I had, zest I did not, but still I forged on. Some samplers of these cookies said that they couldn't really taste the lime, and others said they could. Next time, I'll get the zest.
These cookies call for toasted coconut, which I would strongly recommend doing, both for the kitchen scenting side bonus and the added flavor and texture it gives to the cookies. To toast, spread your coconut out on a rimmed baking sheet and place in the oven on 350 F. Check and stir every few minutes, as they can burn quickly.
Tip of the Day: If you're looking to halve a recipe that calls for an odd number of eggs, when you get to the "half" beat the egg a little and pour half the mixture in, so you get an equal amount of yolk and white.
Recipe: (from My Baking Addiction)
1 cup (2 sticks) butter or margarine, softened
1 1/2 cups sugar
1/2 tsp vanilla extract
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies
Beat the butter and sugar together until light and fluffy.
Beat in the egg, then the vanilla, lime juice and lime zest.
Blend in the flour, baking powder, baking soda, salt and coconut.
Roll teaspooonfuls of dough into a ball and roll in sugar.
Place on a parchment paper lined cookie sheet and bake on 350F for 8 to 10 minutes, until just starting to brown.
Let sit before two minutes before moving to racks to cool.