Chewy Coconut-Lime Sugar Cookies

Preheat oven to 350 F. Line 2 baking sheets with parchment. 

In a medium bowl, whisk together the flour, coconut, baking soda, baking powder, and salt.

Combine 1 1/2 cups of sugar, the lime zest, and cream cheese in a large bowl (no need to stir them together yet).

Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine.

Whisk in the oil then the egg, milk and lime juice. Mix until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.

Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie.

Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 9 cookies on each baking sheet.

Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter.
Sprinkle the tops of the cookies with the remaining sugar in the pie plate, using about 2 teaspoons per sheet of cookies.Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set and beginning to brown.
The tops will be puffy and slightly cracked.

Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.Makes 24-28 cookies.