Chewy Coconut Lime Sugar Cookies

Adapted from: My Baking Addiction

Ingredients:

2 3/4 cups all-purpose flour

1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
1 egg
½ teaspoon vanilla extract
zest of one large lime, finely minced
3 tbsp lime juice
1 cup toasted coconut, divided (part for cookie dough, and part for the glaze topping)
½ cup sugar for rolling cookies

Glaze:

2 cups powdered sugar

1 TBSP lime zest

1/3 cup fresh lime juice

1/2 cup toasted coconut

Instructions:
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven’t already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren’t watching closely.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and 1/2 cup toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks. 

9. Prepare the glaze by mixing powdered sugar, lime zest, and lime juice. Mix well. After the cookies are completely cool, drizzle a TBSP of glaze over each cookie, spreading the with underside of the spoon. Sprinkle toasted coconut on top of the glaze. Let glaze harden before serving.