Coconut Key Lime Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 1/2 cups all-purpose flour
02 -
1 tsp baking powder
03 -
1/2 tsp salt
→ Wet Ingredients
04 -
8 tbsp unsalted butter, softened
05 -
1 cup granulated sugar
06 -
1/2 cup sweetened, shredded coconut
07 -
2 large eggs
08 -
1/4 cup key lime juice
09 -
1 lime zest, divided
10 -
2 tsp coconut extract
→ Coating
11 -
1/2 cup powdered sugar
# Instructions:
01 -
Whisk together the flour, baking powder, and salt in a bowl. Set aside.
02 -
Using an electric mixer on medium speed, beat the butter, sugar, and coconut until light and fluffy.
03 -
Add the eggs one at a time, mixing well after each addition. Mix in the key lime juice, coconut extract, and half of the lime zest. Beat on medium-high speed for 1 minute and scrape down the bowl as needed to ensure even mixing.
04 -
Reduce the mixer speed to low and gradually add the dry mixture, mixing until just combined.
05 -
Refrigerate the cookie dough for about 20 minutes to make it easier to handle.
06 -
Preheat the oven to 350°F (175°C) and line baking sheets with silicone liners or parchment paper. In a shallow bowl, combine the powdered sugar and the remaining lime zest.
07 -
Using a small cookie scoop (about 1 1/2 tbsp), roll the chilled cookie dough into balls. Roll each ball in the powdered sugar and lime zest mixture, ensuring full coating.
08 -
Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Bake for 12–15 minutes until the cookies are puffed, edges are firm, and they begin to flatten.
09 -
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
For a stronger key lime flavor, add an additional teaspoon of key lime zest to the dough.