Soft & Chewy Coconut Lime Cookies
Ingredients
- 2 ½ cups unbleached all-purpose flour (spooned & leveled) 300 g
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup salted butter, softened to room temperature 170 g
- 1 cup granulated sugar 200 g
- 1 large egg, at room temperature at room temperature
- 2 Tbsp fresh lime juice (about 1-2 limes) 30 g
- 1 Tbsp lime zest, from about 2 limes from about 2 limes
- 1 tsp LorAnn’s Coconut Emulsion
- ½ cup unsweetened shredded coconut 40 g
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter & Sugar: In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until creamy and smooth, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add Remaining Wet: Beat in the egg, lime juice, lime zest, and coconut emulsion until fully combined. The mixture may look slightly curdled due to the lime juice—no worries, it’s normal!
- Combine Wet & Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut with a spatula for that tropical texture.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for 30 minutes. Chilling prevents spreading and enhances the chewy texture we love.
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Scoop & Shape: Using a 1 ½ Tbsp cookie scoop, portion the dough. Place them on the prepared baking sheets, about 2 inches apart.
- Bake: Bake for 10-12 minutes, until the edges are lightly golden and the centers look soft. They’ll firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve: These cookies are so flavorful they don’t need frosting! Serve them up and watch them disappear.
Notes
- Spoon & Level the Flour: Overpacking flour can make cookies dry. Spoon it into your measuring cup and level it off with a knife.
- Room Temperature Ingredients: Ensure butter and egg are at room temperature for a smooth dough.
- Toasted Coconut Option: For a nuttier flavor, toast the shredded coconut skillet for 3 to 5 minutes, stirring constantly until golden.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days. Freeze for up to 3 months.
Nutrition
Serving: 1cookie
Servings: 28 cookies
