Before I get into this recipe. I want to talk a little about my dessert philosophy. These cookies are not healthy, but are a delicious treat. Treat being the key word here. I don’t indulge in dessert after every meal, or every day, but I do love a sweet treat on occasion and choose wisely on how I’ll spend these calories. Personally, I think that good desserts are actually hard to come by, and when I find one I love, I indulge and see nothing wrong with that. In regards to feeding my kids, I do enjoy giving them homemade dessert because I know exactly what’s in it. I notice the way they truly enjoy it and can now distinguish between packaged or store bought dessert; what I label as “junk” dessert that is often filled with hydrogenated oils, high fructose corn syrup, preservatives, and artificial food dyes. I don’t limit sugar and treats at birthday parties or gatherings because I don’t have too. They will simply taste what they want and have very little of sugary junk that is not the real deal.
Now back to the cookies!
My friend Ali made these for a girl’s night in watching the Bachelor. I generally don’t eat dessert or even try it if it’s not chocolate. I also am not a fan of citrus or fruit flavored desserts. Key Lime Pie, no thank you. However, I thought would be polite and try a bite. Holy crap they were good! I ate waaaaayyyy more than just a bite. Since then, she makes it a point to make them whenever we get together. She gave me the original recipe source from Rock Recipes, but I’ve adapted it a bit and absolutely love them. I know you will too!!
To start, preheat your oven to 350 degrees. Mix together your dry ingredients in a small bowl. You’ll cream together the butter and sugar with an electric mixer in a large bowl so that it’s nice and fluffy:
Slowly add in the egg, vanilla extract, lime juice and lime zest and continue to mix well. Gradually blend in your dry ingredients and the coconut. I use the the Bob’s Red Mill brand because it’s nice and crunchy to give the cookies a great texture. If you don’t use Bob’s Red Mill, you’ll want to toast the coconut so that it’s nice and crunchy. Use an ice cream scoop or large spoon to drop by the spoonful onto a baking sheet (about 2 tbsp per cookie worth of dough):
Bake for 13-17 minutes depending on your oven. Mine took around 15 and they were not cooked all the way. This is important with cookies. It allows you to have soft and chewy cookies that are the perfect texture! I let them sit on the baking sheet for at least another 10 minutes before transferring to a wire rack to continue cooling.
Have fun with these!
Lime and Coconut Sugar Cookies
- 2 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup butter softened
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- Zest of 1 large lime
- Juice of 1 lime
- 1/2 cup unsweetened coconut I use the Bob's Red Mill brand because it's crunchy
Preheat your oven to 350 degrees.
In a small bowl, mix together your dry ingredients.
In a large bowl, cream together butter and sugar with an electric mixer until fluffy (about 1 minute).
Add in egg, vanilla extract, lime zest, and lime juice and beat well.
Slowly fold in your dry ingredients and coconut and mix well.
Using an ice cream scoop or large spoon, drop by the spoonful (about 2 tbsp of dough) onto a baking sheet and leave about 2 inches between each cookie.
Bake for 13-17minutes or until slightly brown.
Remove from heat and let the cookies sit for about 10 minutes on the baking sheet.
Transfer to wire racks to cool.
*Recipe adapted from Rock Recipes, link provided above*