Coconut and Lime Sugar Cookies

Fantastically Odd.

That's what we should call these cookies. They have a completely unique flavor with a nice blend of sweetness and a trace of zingy citrus. How did I come upon the idea to make such a confection? Well,a few months ago I tortured a friend of mine with the "Lime in the Coconut" song for a week straight, singing it daily and finding new ways to bring it up at random...'Hey, I'm going grocery shopping and I was going to pick up some limes, but..where would I put them?',etc. Don't ask me why.Apparently I get a kick out of annoying them, like a small child...Anyways, a few days ago they went to the grocery store to pick up some dinner items, came back and asked me to put them away for later,  I open the bag and there sits a fresh bristly coconut and little lime....Hilarity ensues, and they have won this round of jests.

But the question remained: What in the world am I going to do with a lime and an entire coconut?I don't even know how to open a coconut! So I consulted my best friend, whom you fondly refer to as Google, and discovered not only how to open this perplexing fruit, but a recipe to use it with.

Coconut and Lime Sugar Cookies 
original recipe from My Baking Addiction
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut (If you have a fresh coconut, go here)
1/2 cup sugar for rolling cookies
 
                   1. Preheat oven to 350. Line cookie sheets with parchment paper.
                   2. Zest the lime, and collect the juice.

                   3. In a small bowl, sift together flour, baking soda, baking powder and salt. Set aside.
                   4. Using a mixer, beat together the butter and sugar until smooth and very fluffy, about 3 minutes.
                   5. Beat in egg, vanilla extract, lime juice and lime zest.

                    6. Gradually blend in the dry ingredients and toasted coconut.
                    7.  Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart, they do spread out.

                    8. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
                    9.Let stand on cookie sheet two minutes before removing to cool on wire racks.

These cookies go fantastic with a glass of cold milk!