Ingredients
- 2 ¼ cup (270 g) all-purpose flour, (stir, spoon, & level)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) butter, (1 stick) soft/room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (60 g) sweetened shredded coconut
- 2 large eggs
- 1 tsp key lime zest
- ¼ cup (59 ml) key lime juice
- 1 tsp coconut extract
- ½ cup (60 g) powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with silicone mats or parchment paper.
- Whisk together the flour, baking powder and salt in a bowl. Set aside.
- Using a stand mixer with the paddle attachment, cream the butter, sugar, and shredded coconut until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Add the key lime zest, juice, and coconut extract. Mix to combine.
- On low speed, gradually add the flour mixture, and mix until just combined. Dough will be thick and slightly sticky.
- Place powdered sugar in a small bowl. Using a small cookie scoop (#40 scoop; about 1 1/2 – 1 3/4 Tbsp of dough), spoon the cookie dough into a ball and drop it into the powdered sugar. Roll it around until coated completely and place it on the prepared baking sheet. Repeat process placing cookies about 2-inches apart.
- Bake at 350˚F for 9-11 minutes. Until cookies are puffy and the edges are firm to the touch. Cool several minutes on the pan, then transfer to a wire rack to cool completely. Store cookies in an airtight container.