Wow, are these cookies fun to bake.
They’re bright with lime zest, chewy with toasted coconut folded throughout, and crisp around the edges from being rolled in even more coconut before baking. Consider them perfect for spring, summer, or the dead of winter when you need a little sunshine.
I really recommend chilling the dough for at least an hour before baking so the coconut and lime have time to settle into the dough. But if you’re in a rush, I get it. Bake on.
Yet another example of just how versatile our Sugar Cookie Mix can be!
Happy Baking!
Ingredients
- 1 box Wild Rye Sugar Cookie Mix
- 1/2 cup shredded unsweetened coconut, plus more for rolling
- 1 tablespoon lime zest, from about 2 to 3 limes
- 1 egg
- 1 stick unsalted butter, melted and cooled
- Milk for brushing
Instructions
- Toast 1/2 cup coconut on a sheet tray in a 325°F oven until golden brown and fragrant. This won’t take long, maybe 5 minutes, so keep an eye on it.
- While the coconut is toasting, melt the butter and set it aside to cool.
- In a large bowl, combine the melted butter, egg, and lime zest.
- Add the Sugar Cookie Mix and toasted coconut, then stir until combined.
- Portion the dough into balls. Brush each dough ball lightly with milk, then roll in additional shredded coconut.
- Chill the dough for at least 1 hour and up to overnight.
- Bake at 325°F for about 12 minutes, rotating the pan halfway through baking.
- Cool on the sheet tray and enjoy.