Ingredients
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- 1/2 cup butter, softened at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup lime juice
- 1 tsp lime zest
- 1/2 cup unsweetened dried coconut flakes
- 1 tsp pandan flavoring
- 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup powdered sugar for dredging
Instructions
- Beat the butter and sugar together in a stand mixer with the paddle attachment until combined and fluffy. Add the eggs, one at a time, and beat after each addition.
- Tip in the lime juice, lime zest, coconut flakes, pandan flavoring, coconut extract, and vanilla extract. Mix in with the butter mixture until combined.
- Stir together the flour, baking powder, and salt. Add flour mixture by the cupful into the butter mixture and beat together on low speed. Once you have added all the flour, mix until everything is incorporated. The dough will be thick and sticky. Place the mixing bowl in the fridge and let it chill for 15 to 20 minutes.
- Turn on the oven to 350 F/176 C. Line two rimmed baking sheets with parchment paper and set aside. Pour the powdered sugar into a shallow bowl and set aside.
- Using a small cookie scoop or ⅛ cup measuring cup (equals around 2 Tbsp of dough), drop a lump of dough into the powdered sugar. Using both hands, lightly roll the dough into the sugar until it is coated and gently roll it into a ball. Place on the prepared baking sheet. Repeat with the rest of the dough. Dough balls should be 2 inches apart.
- Bake for 10 to 12 minutes or until the outer edges of the cookie are set. Remove from the oven and let cool for 10 minutes in the pan. Transfer cookies to a wire rack and allow them to cool completely if you can. Makes around 26 cookies.