No, this isn't a good candidate. It has baking powder, which will lose part of its potency if it has to wait. You need to chill to make slice and bake work nicely. And "final dough will be slightly softer than most cookie doughs" is sort of the opposite of the concept.

BUT, there are other ways of doing the "divide dough into 24 equal pieces". The fastest and easiest is to make it into a square on your cutting board--use a square dish if you need a mold--measure the sides and even them up (it's cookies--it doesn't have to be perfect, just more or less), and make marks dividing the square by four in one direction, and six in the other. Yes, the divisions won't be square, but they will be equal sized. You can either eyeball it or use a ruler. Use a big knife, a granton blade carving knife is ideal, but any long thin knife will do, or even a heavy wire, and cut as straightly as you can along the divisions. The description is a lot more involved than the doing.

Separate the rectangles and either do a quick roll into balls (-ish) with your palms then squish as usual, or just put them on the baking sheet and squish as is.

If you're using a cookie scoop, however, the above will save some actual effort, but I don't know that it will save much time if you scoop dump and go, then come back to bang, bang, bang flatten the whole sheet. Unless you're the type to fuss over each scoop trying to get it even...

I have a similar recipe however it does not contain any cream cheese. And it does not require the balls to be flattened...they flatten a bit on their own as they bake. I do use a cookie scoop - how did we manage before these?? - and I use coarse sugar to roll (I also prefer not to toast the coconut). Fast, easy and delicious!!

Chewy lime and coconut sugar cookies

plllog, thanks for the input and alternate way to portion out dough. I do use a disher and find that works well. This dough is softer (and gets softer as you work with it) and therefore is a bit harder to work with. I suspect the dough might stick to the cutting board if using your rectangle cutting method. Guess I'll stay with the instructions and maybe make one batch at a time due to the soft, sticky dough and the bake one sheet at a time instructions.

gardengal48, I'll have to try your recipe. This time the cookies are for my niece who loves the recipe I posted so I'll wait for another time when I can keep them all to myself! Thanks

Ovenbird, that's a good plan. Even plain ol' Toll House cookies don't do well in double batches. A sheet of parchment would help with the stickies, but just plowing through the way you're used to working is usually fastest and easiest because you don't have to think much while you're doing it.