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We take the lime and the coconut and mix them in a bowl.

Sorry about the song stuck in your head. No, these cookies won't give you a stomachache (unless you eat far too many).

Citrus captures the light zest of spring, and tropical flavors promise steamy summer days ahead.

These lime and coconut cookies, capped with powdered sugar, are the perfect blend of the seasons.

The chewy, creamy delights are adapted from a recipe at willcookforsmiles.com.

Lime Coconut Cookies

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 cup shredded coconut

1/2 teaspoon salt

1 cup sugar

3 ounces cream cheese (room temperature)

Zest of 1 lime

1/2 cup butter (melted and still warm)

1 large egg (room temperature)

1 tablespoon milk

1 tablespoon lime juice

1/2 cup powdered sugar (for rolling cookies)

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.

Mix the flour, baking soda, baking powder and coconut in a bowl and set aside.

With sugar, cream cheese and lime zest in a large mixing bowl, pour warm butter on top and mix until combined.

Add egg, milk and lime juice and mix well.

Pour the flour mixture into the sugar mixture and stir until completely combined.

Use a cookie scoop or form 1-inch balls and coat in powdered sugar.

Bake cookies about 2 inches apart for 11 minutes. Cool on a wire rack.

Makes one to two dozen, depending on the size of the cookie scoop.

— Reach Mel Barber at mbarber@yorkdispatch.com.

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