** Recipe from The Cookin' Chemist **
* 2 1/4 c. all-purpose flour
* 1/2 tsp. baking soda
* 1 tsp. baking powder
* 1/2 c. sweetened shredded coconut
* 1/2 tsp. salt
* 1 1/2 c. sugar, plus 1/3 c. for rolling
* 2 oz. cream cheese, cut into 8 pieces
* 1 tsp. finely grated lime zest
* 6 Tbl. unsalted butter, melted & still warm
* 1/3 c. vegetable oil
* 1 Lg. egg
* 1 Tbl. milk
* 1 Tbl. lime juice
Adjust oven rack to middle position & heat oven to 350. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, coconut, & salt together in a medium bowl. Set aside. Place 1 1/2 c. sugar, cream cheese, & lime zest in a large bowl. Place remaining 1/3 c. sugar in shallow baking dish or pie plate & set aside. Pour warm butter over sugar & cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, & lime juice; continue to whisk until smooth. Add flour mixture & mix with rubber spatula until soft homogeneous dough forms. The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly as possible when shaping the cookies. Overworking dough will result in flatter cookies. Divide dough into 24 equal pieces, about 2 Tbl. each. Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using the bottom of a drinking glass, flatten dough balls until 2" in diameter. Sprinkle tops evenly with 4 tsp. sugar, remaining in shallow dish (2 tsp. per cookie sheet), discard any remaining sugar. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11-13 min, rotating tray after 7 min. Cool cookies on baking sheets for 5 min. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
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