By the way, these cookies are super crispy, not chewy.
· 16 oz shredded coconut, sweetened
· ¾ cup flour
· 2 cups flour
· ½ t baking powder
· ½ t salt
· 1 stick butter, softened to room temperature
· 4 T cream cheese, softened to room temperature
· ½ cup sugar
· Another 1/3 cup sugar (what, you’d prefer I said 5/6 a cup and then expected you to split it??)
· 1 T grated lime zest
· Another 1 ½ t grated lime zest (Ditto above. But by the way, this is about 5 or 6 limes)
· 1 T lime juice
· 1 egg
DirectionsMix the flour, baking powder and salt in one bowl and put aside.
In a separate bigger bowl mix butter, cream cheese, ½ cup sugar and the tablespoon of lime zest, until light and fluffy (2 minutes-ish should do it). Add in the lime juice and egg, and mix until just combined. Then, turn the mixer to low and add in the flour mixture a portion at a time, until everything is combined.
Put two pieces of parchment paper on your counter and put half of the dough into each. Roll the dough until you have two logs, each about a foot long.
Wrap each roll in its parchment and refrigerate for at least 2 and a half hours, though overnight is fine.
Do this next part when you’re ready to cook…NOT right after you’ve put the logs in the fridge. Add together the 1/3 cup sugar and the 1 ½ teaspoons of lime zest on another piece of parchment. Unwrap the logs and roll each one in the lime and sugar to coat them. Feel free to add more sugar if you feel like it, but what’s here should be plenty.
Cut the logs into about ¼” pieces and arrange them on a cookie sheet. They won’t spread out a lot when they’re cooking so they don’t need to be too far apart, but they definitely shouldn’t be touching.
Bake in a 375° oven for about 12 minutes, until they start to get a nice little golden brown around the edges (add pic). Let them cool for about 5 minutes on the cookie sheet and them move them to a wire rack completely cool.