Coconut Lime Cookies
If you ever need cookies to take to the beach, these are it. I've taken them to the beach, actually, and they were a huge hit. The original recipe I found includes the lime zest and juice, and I added the Malibu and pineapple juice. I was in an end-of-summer frenzy, and I was desperate to keep summer alive just a little bit longer.
Yield: 5-6 dozen cookies
- 2 ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cup white sugar
- 1 egg
- ½ tsp vanilla extract
- Zest of one large lime, finely minced
- 2 tbsp lime juice
- 1 tbsp pineapple juice
- 1 tbsp coconut liqueur
- ½ cup unsweetened coconut, toasted
- Preheat your oven to 350 °F. Prepare cookie sheets by lining with parchment paper.
- In a medium bowl, sift together flour, baking soda, baking powder and salt. Set aside.
- In a standing mixer, beat butter and sugar until smooth and creamy.
- Beat in egg, vanilla, and lime zest. Add lime juice, pineapple juice, and coconut liqueur.
- Gradually beat in flour mixture until well combined.
- Stir in toasted coconut.
- Drop onto prepared cookie sheets using teaspoons or a cookie scoop.
- Bake for 8-10 minutes, rotating pans halfway through to ensure even baking.
- Remove from oven and allow to cool on the pan for 2-3 minutes before transferring to wire racks to cool completely.
I highly suggest serving/devouring these cookies with the accompanying cocktail. You'll instantly feel like you're on vacation.