Coconut Lime Sugar Cookies

I love Coconut!  I love the smell, the taste, and just everything about it.  When we were in the Caribbean, my boyfriends brother tried to shimmy up a palm tree to get a coconut, but ended up just getting scrapes all over his body.  There is nothing better then a fresh cold coconut cut open for you to drink!  Anyway, enough about coconut and onto these delicious Coconut Lime Sugar Cookies!  They have the same chewy texture as a regular sugar cookie, but its loaded with flavor.  The coconut and lime compliment each other well.  These are a great cookie to make for any tropical themed party or just for fun in the summer.  I loved them, and i think you will to!

A mans quest for a Coconut!

Coconut Lime Sugar Cookies - Adapted from Sweet Peas Kitchen
Yield: 3 Dozen Cookies
Ingredients:
2 1/4 Cups Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Cups Sugar, plus more for rolling
2 Oz Cream Cheese
1/2 Cup Sweetened Shredded Coconut
1 Teaspoon Lime Zest
6 Tablespoons Unsalted Butter, melted
1/3 Cup Vegetable Oil
1 Egg
1 Tablespoon Milk
1 Tablespoon Lime Juice

Directions:

1. Preheat the oven to 350. Prepare baking sheets.
2. In a medium bowl, whisk together flour, coconut, baking soda, baking powder, and salt.
3. In a large bowl or the bowl of your KitchenAid, combine 1 1/2 cups of sugar, lime zest, and cream cheese in a large bowl. Pour the warm butter over the cream cheese mixture and mix to combine.
4. Mix in the oil, egg, milk and lime juice until smooth. Mix in the dry ingredients into the wet, until a soft dough comes together.
5. Place some sugar for rolling in a shallow bowl. Roll a heaping tablespoons of dough into ball between your palms, roll the ball in the sugar, and then place it on the prepared baking sheet spacing the balls about 2 inches apart.
6. Take a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about 2 inches in diameter, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies). Sprinkle the tops of the cookies with the remaining sugar, using about 2 teaspoons per sheet of cookies.
7. Bake until the cookies until golden brown around the edges and their center are just set and very lightly colored, 11 to 13 minutes. 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 using a wide metal spatula, transfer the cookies to the rack to cool completely.
8. Enjoy!!