Ingredients:

  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 2 tbsp (30g) chilled coconut cream, thick part only
  • 1 large egg, room temperature
  • 2 tbsp (12g) fresh key lime zest
  • 1.5 tbsp (22ml) fresh key lime juice
  • 1/2 tsp (3g) fine sea salt
  • 1 tsp (4g) baking powder
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (50g) unsweetened shredded coconut, finely desiccated
  • 1/3 cup (65g) granulated sugar, for first roll
  • 3/4 cup (90g) powdered sugar, for second roll

Instructions:

  1. Cream the butter. Beat the 1/2 cup butter and 1 cup granulated sugar for 3 minutes. Note: It should look pale and fluffy.
  2. Add tropical fats. Mix in the 2 tbsp coconut cream and 1 large egg. Beat until the mixture is glossy and smooth.
  3. Infuse citrus. Stir in the 2 tbsp key lime zest and 1.5 tbsp juice. Note: The batter may look slightly curdled; this is normal.
  4. Whisk dry elements. In a separate bowl, combine 2 cups flour, 1/2 tsp salt, 1 tsp baking powder, and 1/2 cup shredded coconut.
  5. Combine gently. Slowly add the dry ingredients to the wet. Mix until just combined to avoid toughening the gluten.
  6. Chill the dough. Cover and refrigerate for at least 2 hours. Note: This is non negotiable for the crinkle effect.
  7. Prepare for coating. Set out two bowls: one with 1/3 cup granulated sugar and one with 3/4 cup powdered sugar.
  8. Roll the balls. Scoop 1 inch balls of dough. Roll first in granulated sugar, then heavily in powdered sugar.
  9. Bake the cookies. Place on a lined sheet and bake at 350°F (180°C) for 10 minutes. Bake until the cracks are wide and edges are set.
  10. Cool on pan. Let them rest for 5 minutes on the baking sheet. Note: This carries over the cooking process for a fudgy center.