These cookies use a sugar cookie base, but then are enhanced with chili, lime, and coconut. The chili is barely noticeable until the end of each cookie where it breaks through with the subtlest hint of heat. Rolling the cookies in chunk sugar before baking gives them an extra crunch.
CHILI-LIME COCONUT COOKIES Makes 4 dozen cookies 2 3/4 cups all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 3/4 tsp cayenne powder 1/2 tsp sea salt 1 cup butter, softened 1 1/2 cups sugar 1 egg 1/2 tsp vanilla extract 1 large lime 3/4 cup unsweetened toasted coconut 1/2 cup decorating sugar Preheat oven to 350F. Place the coconut on a baking sheet and toast in the oven until lightly browned. In a small bowl, stir together flour, baking soda, baking powder, cayenne, and salt. Set aside. Zest the lime and then juice it. Set aside. Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg, vanilla extract, lime juice, and lime zest. Gradually blend in the dry ingredients and toasted coconut. Scoop tablespoonfuls of dough into balls and roll in sugar. Place on parchment-lined baking sheets about 1 1/2 inches apart. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks. Adapted from My Baking Addiction