Coconut Lime Cookies

• 2 1/3 cups (11 2/3 ounces) unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 1 1/2 cups (10 1/2 ounces) sugar
• 2 ounces cream cheese, cut into 8 pieces
• 7 ounce bag sweetened flaked coconut
• 2 tablespoons finely grated lime zest (about 2 limes)
• 6 tablespoons (3/4 stick) unsalted butter, melted and still warm
• 1/3 cup vegetable oil
• 1 large egg
• 1 tablespoon milk
• 1 tablespoon coconut extract
• 1/4 cup lime juice (about 2 limes)

1. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk flour, coconut, baking soda, baking powder, and salt together in medium bowl. Set aside.
2. 2. Place 11/2 cups sugar, lime zest, and cream cheese in large bowl. Pour warm butter over sugar and 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, coconut extract and lime juice; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.
3. 3. Drop 2 tablespoons of dough (or use #40 portion scoop) evenly spaced on prepared baking sheet.
4. 4. Bake, until edges are set and just beginning to brown, 12 to 14 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

flour, baking soda, baking powder, salt, sugar, cream cheese, coconut, lime zest, unsalted butter, vegetable oil, egg, milk, coconut, lime juice

Taken from www.epicurious.com/recipes/member/views/coconut-lime-cookies-52871441 (may not work)