- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups (11 1/4 oz) all-purpose flour
- 1 1/2 cups (10 1/2 oz.) sugar, plus 1/3 cup for rolling
- 2 oz cream cheese (, cut into 8 pieces)
- 1/2 cup sweetened shredded coconut (, chopped fine)
- 1 teaspoon lime zest
- 6 tablespoons unsalted butter (, melted and still warm)
- 1/3 cup vegetable ((or canola) oil)
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon lime juice
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.