Hello again from Becca of CAKE.
I set out to make some of my favorite lemon currant cookies, 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. Score. Lime and coconut always go hand in hand.
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.
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. 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.