Bright, zesty, and perfectly sweet, these coconut lime cookies bring a tropical twist to classic homemade treats. Soft in the center with lightly crisp edges, they’re bursting with fresh lime flavor and a hint of coconut in every bite.
Ingredients for Coconut Lime Cookies
This recipe (1X) yields 24 cookies
- Cookie Dough
- 2.25 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tbsp lime zest
- 2 tbsp fresh lime juice
- 1 tsp vanilla extract
- 1 cup shredded coconut
- Glaze (Optional)
- 1 cup powdered sugar
- 2 tbsp lime juice
- Lime zest for garnish
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a bowl, whisk together flour, baking soda, and salt. In another bowl, cream the butter with granulated sugar and brown sugar until smooth and fluffy. Add the egg, lime zest, lime juice, and vanilla extract, mixing well.
Gradually combine the dry ingredients with the wet mixture until a soft dough forms. Fold in the shredded coconut to distribute evenly.
Scoop small portions of dough and place them on the baking sheet, leaving space between each cookie. Slightly flatten each dough ball.
Bake for 10–12 minutes or until the edges are lightly golden. Let the cookies cool completely.
For the glaze, mix powdered sugar with lime juice until smooth. Drizzle over cooled cookies and finish with extra lime zest for a fresh, vibrant touch.
Coconut Lime Cookies’ FAQ
Fresh lime juice is highly recommended for the best flavor, but bottled juice can work if needed.
You can add a few drops of coconut extract or increase the shredded coconut slightly for a stronger tropical taste.
Yes, you can freeze the baked cookies or the dough. Store in an airtight container for up to 2 months.