Coconut Key Lime Cookies (Print Version)
# Ingredients:
01 -
2 ¼ cups (270 g) all-purpose flour, stirred, spooned, and leveled
02 -
1 teaspoon baking powder
03 -
½ teaspoon salt
04 -
½ cup (113 g) unsalted butter, softened to room temperature
05 -
1 cup (200 g) granulated sugar
06 -
½ cup (60 g) sweetened shredded coconut
07 -
2 large eggs
08 -
1 teaspoon key lime zest
09 -
¼ cup (59 ml) key lime juice
10 -
1 teaspoon coconut extract
11 -
½ cup (60 g) powdered sugar
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
02 -
Whisk together the flour, baking powder, and salt in a bowl. Set aside.
03 -
Using a stand mixer with the paddle attachment, cream the butter, granulated sugar, and shredded coconut until light and fluffy.
04 -
Add the eggs one at a time, mixing well after each addition. Mix in the key lime zest, lime juice, and coconut extract until combined.
05 -
On low speed, gradually add the flour mixture and mix until just combined. The dough should be thick and slightly sticky.
06 -
Place the powdered sugar in a small bowl. Using a small cookie scoop (about 1 ½ – 1 ¾ tablespoons of dough), form dough balls. Roll each ball in the powdered sugar until fully coated and place on the prepared baking sheets about 2 inches apart.
07 -
Bake at 350°F (175°C) for 9-11 minutes, until the cookies are puffy and the edges are firm to the touch.
08 -
Cool the cookies for several minutes on the baking pan, then transfer them to a wire rack to cool completely. Store in an airtight container.