Happy Cinco de Mayo! What are your party plans? We hope you are celebrating with good food and fun. If you need a few last minute menu ideas, check out our favorite Cinco de Mayo recipes.
Yes, I am posting another lime recipe. My Baking Addiction made me do it. When I saw her post that started out with, “Are you a lime lover?” I knew I was in trouble. Especially because it was a cookie recipe. I tried to ignore the post, but it kept popping up in my mind at the most random times. These cookies were begging to be baked.
Over the weekend, I made a batch and I don’t know if I should love these cookies or hate them. They are DIVINE! So divine that I didn’t want to share. I took one bite and immediately knew I was in big trouble. Josh was outside doing yard work, so the question was-do I hurry and hide the cookies or share my divine discovery?
Josh ended up coming in the house to grab a drink and smelled the cookies. He quickly grabbed a freshly baked cookie from the cooling rack. Of course he loved them. They are soft, chewy, with a hint of toasted coconut, and the perfect kick of lime. What is not to love? Especially for lime lovers, like us.
I could go on and on about how fabulous these cookies are, but instead, go make a batch. You will see! Make them today to end your Cinco de Mayo party with a sweet bang!
And if you are wondering if I would of shared the cookies with Josh if he didn’t come inside-of course I would of:)
Chewy Lime and Coconut Sugar Cookies
- 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpats.
- 2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- 3. Using a mixer, beat together the butter and sugar until smooth and very fluffy. This will take a couple of minutes.
- 4. Beat in the egg, vanilla extract, lime juice and lime zest. Mix until well combined.
- 5. Gradually add in the dry ingredients and toasted coconut. Mix until combined, don’t over mix.
- 6. Roll rounded teaspoonfuls of cookie dough into balls. Put sugar in a small bowl and roll cookie dough balls in the sugar. Place on lined cookie sheets about 1 ½ inches apart.
- 7. Bake 8 to 10 minutes or until lightly browned. The cookies will start to crack a little bit.
- 8. Let stand on cookie sheet two minutes. Move cookies to a cooling rack.
- *Note-to toast the coconut-place coconut on lined baking sheet. Bake for 5-8 minutes at 350 degrees. Tossing a couple of times. Remove from oven when coconut is light brown.*
Have you tried this recipe?
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