2 3/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, room temperature
1 ½ cups white sugar
1 large egg
1 teaspoon vanilla extract
zest of two large limes, finely minced (approximately 1 ½ teaspoons)
¼ cup fresh lime juice
½ cup sweetened coconut, toasted
½ cup sugar for rolling cookies
Preheat oven to 350° F.
Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350° F for 6-8 minutes. Watch out. It can burn quickly.
In a medium bowl, combine flour, baking soda, baking powder and salt. Whisk to combine. Set aside.
In the bowl of a stand or electric mixer, beat together the butter and sugar until smooth and very fluffy. Add egg, vanilla extract, lime juice and lime zest. Beat until well combined. Slowly add in the dry ingredients and toasted coconut. Mix until combined, do not over mix.
Roll rounded one tablespoon scoops of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I can get about 20 to a jelly roll pan. Bake 8 to 10 minutes or until lightly browned around the edges.
Let stand on cookie sheet two minutes before removing to cool on wire racks. Serve and enjoy!
Recipe adapted from The Girl Who Ate Everything who found it on My Baking Addiction who found it on Rock Recipes.
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