It’s Friday! Not just a regular Friday, a three-day weekend Friday. I have no plans except for reading on the beach and going on a bike ride or two. Perhaps there will be a frozen adult beverage somewhere in there…
This weekend won’t be all about vegging out, I plan on doing a little decorating. I’ve been looking at curtains for the living room and planning some crafting projects. I adore these pieces and want to create one for above my drink cart and a few for the kitchen. I’m throwing around these quotes; “It’s not easy being drunk all the time. Everyone would do it, if it were easy. – Tyrion Lannister, GoT, “Calories? You mean delicious points? – Source unknown, and “A party without cake is just a meeting” – Julia Child.
Despite the rainy weather, I’m ready for my tropical vacations. The cookies are soft and chewy; they are a lovely sugar cookie ramped up with flaky coconut and fresh lime. These cookies are easy and delightful! You should make them happen this weekend.
Two Years Ago – S’more Cupcakes
Coconut and Lime Cookies
Adapted from Karis’ Kitchen
Yield – 33 1-tablespoon cookies
zest from 1 lime
3/4 cup sugar
8 tablespoons (1 stick) unsalted butter, room temperature
1 egg yolk
1 1/2 tablespoons lime juice (from 1 lime)
1/2 teaspoon vanilla extract
1 1/4 cups + 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup + 2 tablespoons sweetened flaked coconut
- Preheat the oven to 350 ˚F and line 2 cookie sheets with parchment paper.
- Add the lime zest and sugar to the bowl of a stand mixer with a paddle attachment. Massage the zest and sugar together for about 2 minutes. Add in the butter and beat on medium-high speed until pale yellow.
- Scrap the bowl as needed and beat in the egg yolk. Add the lime juice and vanilla and continue to beat the mixture.
- Whisk together the flour, soda, powder, and salt in a medium bowl. Turn the mixer to low and add the dry ingredients until just combined. Stir in the coconut.
- Use a 1-tablespoon cookie scoop to portion the dough. Give the dough about 2 inches between each cookie as the cookies spread while baking.
- Bake for 12-14 minutes or until the edges just begin to barely brown. Please do not over-bake!
- Let cool 2 minutes on the cookie sheet before transferring to a wire rack to cool completely.