↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
2 1/4 cups (11 1/4 oz) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
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 paper.
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 12 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 cookies
view more member recipes
CHEWY COCONUT-LIME SUGAR COOKIES - Cooks Illustrated
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
2 1/4 cups (11 1/4 oz) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
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 paper.
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 12 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 cookies
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Peach Squares - Cooks Illustrated
by sgre52160
1 1/2 cups (7.5 oz) all-purpose flour 1 1/4 cups quick-cooking oats 1/3 cup (2.3 oz) sugar 1/3 cup packed light brown sugar 1/4 teaspoon baking soda 1/4 teaspoon table salt 1/2 cup finely c
by sgre52160
1 1/2 cups (7.5 oz) all-purpose flour 1 1/4 cups quick-cooking oats 1/3 cup (2.3 oz) sugar 1/3 cup packed light brown sugar 1/4 teaspoon baking soda 1/4 teaspoon table salt 1/2 cup finely c
Barbecued Chicken Kebabs - Cooks Illustrated
by sgre52160
Barbecue Sauce 1/2 cup ketchup 1/4 cup molasses 2 tablespoons grated onion 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 2 tablespoons cider vinegar 1 tablespoon light brown s
by sgre52160
Barbecue Sauce 1/2 cup ketchup 1/4 cup molasses 2 tablespoons grated onion 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 2 tablespoons cider vinegar 1 tablespoon light brown s
Pan-roasted Chicken Breasts With Potatoes - Cooks Illustrated
by sgre52160
1 1/2 pounds small or medium Red Bliss potatoes (5 to 9 potatoes), scrubbed and cut into 1-inch wedges 6 tablespoons olive oil Salt and ground black pepper 4 10- to 12-ounce bone-in, split chicken
by sgre52160
1 1/2 pounds small or medium Red Bliss potatoes (5 to 9 potatoes), scrubbed and cut into 1-inch wedges 6 tablespoons olive oil Salt and ground black pepper 4 10- to 12-ounce bone-in, split chicken
Orange-honey Glazed Chicken Thighs - Cooks Illustrated
by sgre52160
1 1/2 cups orange juice plus an additional 2 tablespoons 1/3 cup light corn syrup 3 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon white vinegar 1/8 teaspoon red pepper flakes 1/2 cup
by sgre52160
1 1/2 cups orange juice plus an additional 2 tablespoons 1/3 cup light corn syrup 3 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon white vinegar 1/8 teaspoon red pepper flakes 1/2 cup
Chewy Coconut Cookies
by sgre52160
1 1/4 cups flour 1/2 tsp baking soda 1/4 tsp salt 1/2 cup butter 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1/2 tsp vanilla extract 1 1/3 cups flaked coconut Preheat oven
by sgre52160
1 1/4 cups flour 1/2 tsp baking soda 1/4 tsp salt 1/2 cup butter 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1/2 tsp vanilla extract 1 1/3 cups flaked coconut Preheat oven
view more member recipes
related CDKitchen recipes
Oatmeal Cookies With Carob Chips
Watermelon Coconut Margarita
Eggless Chewy Oatmeal Raisin Cookies
Chewy Maple Cookies
Honeydew Coconut Frappe
Pineapple Coconut Cookies
Light Pina Colada
Grilled Fish Tacos with Thai Slaw
Baker's Breakfast Cookie
Thai Coconut Shrimp Curry With Red Curry Paste