A delicious twist on the sugar cookie.









  • 2¾ cup all purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 cup butter (softened)

  • 1½ cup sugar

  • 1 egg

  • ½ tsp vanilla extract

  • 1 zest of large lime finely minced

  • 3 Tbsp lemon juice

  • ½ cup unsweetened toasted coconut

  • ½ cup sugar (for rolling cookies)

  1. Preheat oven to 350*F degrees. 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 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.

  2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

  3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.

  4. Beat in egg, vanilla extract, lime juice and lime zest.

  5. Gradually blend in the dry ingredients and toasted coconut. 

  6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.

  7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. 

  8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

  9. **The butter can be substituted with margarine to make it pareve.




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