Recipes and Cooking Tropical "Lofthouse" Cookies You know those soft, pink-iced store-bought cookies you know and love? That's the idea here, though we gave them a tropical spin with coconut and lime flavors. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on December 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 30 mins Chill Time: 1 hrs Bake Time: 8 mins Stand Time: 1 hrs Total Time: 2 hrs 38 mins Servings: 40 Yield: 40 cookies Jump to Nutrition Facts Ingredients ⅔ cup coconut oil 1 cup granulated sugar 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon baking soda 1 egg ½ cup sour cream 2 teaspoon vanilla ½ teaspoon coconut extract ⅓ cup finely ground blanched almonds, macadamia nuts, or walnuts ½ cup shredded sweetened coconut 2 ½ cup all-purpose flour 1 ½ cup powdered sugar ½ teaspoon lime zest 2 - 3 tablespoon lime juice Toasted shredded coconut (optional) Directions Preheat oven to 375°F. In a large bowl beat coconut oil with a mixer on medium to high 30 seconds. Add granulated sugar, baking powder, salt, and baking soda. Beat until combined, scraping bowl as needed. Beat in egg, sour cream, vanilla, and coconut extract. Beat in ground almonds and the 1/2 cup shredded coconut. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough into four portions. Cover and chill 1 to 2 hours or until dough is easy to handle. On a well-floured surface, roll one portion of dough at a time to 1/4 inch thick. Using 2 1/2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets. Bake 8 to 9 minutes or until edges are firm and bottoms are very light brown. Remove; cool on wire racks. Meanwhile, in a small bowl stir together powdered sugar, lime zest, and 2 Tbsp. of the lime juice until smooth, adding additional lime juice if needed to make icing desired consistency. Dip tops of cookies into icing and, if desired, sprinkle with toasted coconut. Let stand until icing is set. Rate it Print Nutrition Facts (per serving) 118 Calories 5g Fat 17g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 40 Calories 118 % Daily Value * Total Fat 5g 6% Saturated Fat 4g 20% Cholesterol 6mg 2% Sodium 55mg 2% Total Carbohydrate 17g 6% Total Sugars 10g Protein 1g Vitamin C 0.3mg 2% Calcium 14mg 1% Iron 0.5mg 3% Potassium 26mg 1% Folate, total 15.8mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.