These cookies remind me of a tropical drink without the hangover! Coconut and lime are perfect together in a sugar cookie dough that is made a bit better with the omission of oil, cream cheese, and most of the butter. I went to my handy standby non-fat Chobani greek yogurt once again. I wanted the coconut and lime to be subtle and delicious and stuck with plain yogurt instead of getting wild with a flavored yogurt. Next time….
The texture of these cookies gives a nice crunch on the outside from rolling the dough in sugar and a chewy middle that’s soft and inviting. These would make a great cookie to celebrate the last few days of summer or remind you of it when it’s freezing cold this winter. I would also be a big fan of throwing some ice cream in between two to make some amazing sandwiches. More coconut ice cream or some kind of fruity sorbet would be perfect. I adapted this recipe from Goddess of Baking.
(what happens when you leave a plate of cookies unattended)
Makes about: 3 Dozen Cookies
- 2 1/4 Cups Flour
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Sugar, plus more for rolling
- 1/2 Cup Sweetened Shredded Coconut
- 1 Teaspoon Lime Zest
- 1 Egg
- 1 Tablespoon Milk
- 1 Tablespoon Lime Juice
- 2 tbs. butter
- 6 oz. or 3/4 c. plain non-fat greek yogurt
- Preheat the oven to 350. Prepare baking sheets.
- In a medium bowl, whisk together flour, coconut, baking soda, baking powder, and salt.
- In a large bowl, combine sugar, lime zest, and greek yogurt. Pour the soft butter over the mixture and mix to combine.
- Mix in the egg, milk and lime juice until smooth in with the mixture. Mix in the dry ingredients into the wet, until a soft dough comes together.
- Place some sugar for rolling in a shallow bowl. Roll a heaping tablespoons of dough into ball between your palms, roll the ball in the sugar, and then place it on the prepared baking sheet spacing the balls about 2 inches apart.
- Take a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about 2 inches in diameter, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies). Sprinkle the tops of the cookies with the remaining sugar, using about 2 teaspoons per sheet of cookies.
- Bake until the cookies until golden brown around the edges and their center are just set and very lightly colored, 11 to 13 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.