Coconut Key Lime Cookies

Hey you guys!  It's been a while... again.  Life is moving fast and I've been struggling to find the motivation to sit at my computer and post.  Whenever I have a quiet night at home, I feel more more inclined to relax on the couch with a book or a movie. I think I'm in need of a re-boot. Anyone else? I've got some pretty exciting projects coming up in June (think sponsored parties + birthday fun), so I guess it's time to get my butt in gear - and maybe I can actually share the good stuff with you before summer has come and gone.

But I digress. This post is supposed to be about cookies.  Delicious cookies that were a total happy accident.  I set out to make my mom some of my favorite lemon currant cookies for Mother's Day, only to discover that I'd forgotten to buy currants. After a slight meltdown I decided to see what other useable ingredients I had around the house.  I had some roasted coconut chips from Trader Joes (have you tried them?), but wasn't sure about pairing them with lemon.  Then I remembered we also had some key limes left over from Cinco De Mayo. Score. Lime and coconut always go hand in hand.  And kind of perfect for a summer party now that I think about it...

I followed the original recipe with my substitutions and somehow they were a smashing success. I think my mom described them best when she said "I would never think to call a cookie refreshing, but these totally are!". So there you go. When life hands you coconut in place of currants... go make some cookies. Profound wisdom for a Thursday.

photo + styling © cake. 2013

Coconut Key Lime Cookies

adapted from martha stewart

Ingredients

1/2 cup unsalted butter, softened, plus more for baking sheets
1 cup sugar
1/4 cup sour cream
1 large egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup toasted coconut flakes
1 tablespoon grated lime zest

1/4 cup lime juice

Directions
1. Preheat oven to 350 degrees F. Generously butter two baking sheets, or line them with parchment paper.
2. Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.
3. In a separate bowl; whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined.
4. Stir in coconut and lime zest/juice.
5. Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes.
6. Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

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