Chewy Coconut Lime Sugar Cookiesatk Recipes

Steps:

• Preheat oven to 350°F Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, coconut, baking soda, baking powder, and salt. Set aside.
• Combine 1 1/2 cups of sugar, the lime zest, and cream cheese in a large bowl. Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet. Whisk in the oil then the egg, milk and lime juice. Mix until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.
• Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Sprinkle the tops of the cookies with the remaining sugar in the pie plate, using about 2 teaspoons per sheet of cookies.
• Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set and beginning to brown. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpats. 2. In a small bowl, whisk 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. This will take a couple of minutes. 4. Beat in the egg, vanilla extract, lime juice and lime zest. Mix until well combined. 5. Gradually add in the dry ingredients and toasted coconut. Mix until combined, don't over mix. 6. Roll rounded teaspoonfuls of cookie dough into balls. Put sugar in a small bowl and roll cookie dough balls in the sugar. Place on lined cookie sheets about 1 1/2 inches apart. 7. Bake 8 to 10 minutes or until lightly browned. The cookies will start to crack a little bit. 8. Let stand on cookie sheet two minutes. Move cookies to a cooling rack. *Note-to toast the coconut-place coconut on lined baking sheet. Bake for 5-8 minutes at 350 degrees. Tossing a couple of times. Remove from oven when coconut is light brown.*

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, coconut, baking soda, baking powder, and salt together in medium bowl. Set aside. Place 1½ cups sugar, lime zest, and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and lime juice; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.