Preheat your oven to 350°F (175°C) to ensure even baking.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In a separate large mixing bowl, cream the softened butter and white sugar together until light and fluffy, about 2-3 minutes.
Beat in the egg, vanilla extract, lime zest, and lime juice until well combined.
Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix!
Gently fold in the toasted coconut, ensuring it’s evenly distributed throughout the cookie dough.
Form small balls of dough, about 1-2 inches in diameter. Roll each ball in the sugar to coat.
Place the sugar-coated cookie balls on a lined cookie sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
Remove from the oven and let cool on the cookie sheet for about 5 minutes before transferring to a cooling rack.
