This weekend in Boston, we were blessed with some pretty unseasonably beautiful weather! The sun was shining, the sky was a brilliant blue, the flowers were in bloom and temperature highs flirted with mid-70's to low-80's! I'm hoping it was a perfect foreshadowing of the impending summer season, but nonetheless, I loved spending this weekend outside, soaking up the sun.
The gorgeous weather and springy scenery inspired me to whip up a soft and citrusy twist on an old favorite: sugar cookies. Their chewy consistency with a hint of toasted coconut is perfectly complimented by a punchy kick of lime and together, the flavors are like a springtime party for your palette! I could go on and on about how much I enjoyed these cookies, but I would highly recommend you make a batch for yourself (and some friends and family, of course!) I'd love to hear what you think about this fun, seasonal and dynamic take on traditional sugar cookies in the comments section. Enjoy!
Chewy Lime and Coconut Sugar Cookies (recipe from Two Peas and Their Pod)
Yield: 3 dozen cookies -- Cook Time: 8-10 minutes
Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 large egg
1/2 teaspoon vanilla extract
Zest of one large lime
3 tbsp lime juice
½ cup toasted coconut
1/2 cup sugar for rolling cookies
Directions:
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.
Happy Baking! :)
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