Lime in the Coconut Cookies
Lime in the Coconut Cookies are one of our favorite cookies to make in the PCC Central Kitchen. This is a unique cookie with sweet tropical tones. The aroma of toasted coconut fills the early morning air of our kitchen as the baker starts the recipe. Lime zest gives the cookie a fresh citrus kick. The cookies are crisp on the edges, moist and chewy in the center, perfectly balanced. For many of us, the flavor evokes memories of childhood sweet breakfast cereal. PCC Community Markets is on a mission to ensure that good food nourishes the communities they serve, while cultivating vibrant local, organic food systems. They aim to inspire and advance the health and well-being of people, their communities and our planet.
Prep Time
30 minutes
Bake Time
15-18 minutes
Total Time
45-48 minutes
Yield
15 cookies
Ingredients:
- 270 grams Organic Edison All-Purpose Flour
- 1.7 ounces shredded unsweetened coconut
- 5 ounces butter
- 12 ounces organic cane sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 lime (for juice and zest)
- 1 Tablespoon lime juice
- 3/4 teaspoon baking soda
- 1/3 teaspoon baking powder
- 1/2 teaspoon sea salt
Instructions:
- Preheat oven to 325 degrees F.
- Toast shredded coconut for 10-12 minutes until light golden and fragrant.
- Zest the entire lime using a planer, zester, or grater.
- Squeeze as much juice as possible from the lime, straining out any seeds or pulp.
- In a mixing bowl, combine butter and sugar, and blend until creamy.
- Add egg, vanilla, lime juice, and zest to the butter/sugar mixture and mix until smooth.
- In a separate mixing bowl, combine flour, baking soda, baking powder, and salt.
- Add dry ingredients and toasted coconuts to wet ingredients.
- Mix evenly into a soft dough.
- Use a #16 scoop or weigh each dough ball at 2oz. Press each dough ball down by about half its height.
- Bake at 325 degrees F for 15-18 minutes, until light golden in color.