Coconut Lime Sugar Cookies

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)

You’ll need:

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

Directions:

  1. Preheat the oven to 350. Prepare baking sheets.
  2. In a medium bowl, whisk together flour, coconut, baking soda, baking powder, and salt.
  3. In a large bowl, combine sugar, lime zest, and greek yogurt. Pour the soft butter over the mixture and mix to combine.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Enjoy!!
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3 thoughts on “Coconut Lime Sugar Cookies

  1. Pingback: Greek Yogurt Chocolate Chip Cookies | Domesticated Academic

  2. Pingback: Cranberry Oatmeal Chocolate Chip Cookies | Domesticated Academic

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