2 1/4 cups flour
1/2 cup sweetened shredded coconut, chopped fine
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
plus 1/3 cup for rolling
1 tsp key lime zest (3-4 limes)
2 oz cream cheese, room temperature
6 tbsp unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg
1 tbsp milk
1 tsp vanilla extract
1 tbsp key lime juice
1. Preheat oven to 350°F. Line 2 baking sheets with parchment. Whisk flour, baking soda, baking powder, salt, and coconut in a medium bowl; set aside.
2. Put 1 1/2 cups sugar, cream cheese, and zest in a large bowl. Place remaining 1/3 cup sugar in a shallow bowl. Pour warm butter over cream cheese and sugar and whisk to combine (some lumps will remain but will smooth out later). Whisk in oil. Add egg, milk, vanilla, and lime juice; continue to whisk until smooth. Add flour mixture and mix with a rubber spatula until smooth.
3. Using hands, roll dough into balls (about a tablespoon). Roll balls in reserved sugar and place, evenly spaced, on prepared cookie sheet. Using the bottom of a glass, flatten dough balls until about 2 inches in diameter. Sprinkle tops with remaining sugar.
4. Bake until edges are set and just turning golden; 11 to 13 minutes. Cool on sheets for 5 minutes, transfer to wire rack and cool completely.
Makes 3 dozen cookies
Adapted from Cook’s Illustrated N/D 2010