Coconut Lime Sugar Cookies
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These Coconut Lime Sugar Cookies are giving off tropical vibes in every soft and chewy bite! Be sure to make extras because they are going to go fast.
Warm weather calls for a tropical dessert, so I decided to publish an old family favorite. If you love key lime pie, or recipes that have just enough lime to taste the tartness, this is sure to be a favorite.
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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Don’t worry about the lime being too strong, the coconut does a good job of balancing out the flavors and adding just the right amount of sweetness.
Coconut Lime Sugar Cookies are great for gift exchanges, summer parties, baby showers, and pretty much any other occasion you can think of. Read until the end because we are spilling all the secrets on how you can jazz these cookies up to make it a party in your mouth.
More easy cookie recipes…
What You Need for Coconut Lime Sugar Cookies
Ingredients
Dry:
all-purpose flour
baking powder
baking soda
salt
granulated sugar
Wet:
Cream cheese – don’t forget to allow time for it to soften
Unsalted butter
Vegetable oil
Egg
Milk
Vanilla extract
Lime juice – fresh is the best!
Lime zest
Sweetened coconut
Kitchen Tools and Gadgets Needed
A Drinking glass – we are going to use it to flatten the cookies
Parchment paper or silicone baking mat
Get the complete ingredients & directions in the recipe card below.
How To Make Coconut Sugar Cookies with Lime
To Get Started: Preheat your oven and line your baking sheet with parchment paper or a baking mat.
Grab two mixing bowls: In the first one add the flour, baking soda, and salt. Mix together, then add the coconut and stir.
In the second bowl, mix the sugar, lime zest, and cream cheese together until it’s soft and smooth. Once combined, add the milk, oil, egg, lime juice, and vanilla. Stir the mixture and slowly pour it into the dry ingredients bowl and mix again.
Add the dough onto the baking sheet. Place the cookies about 3.5 inches apart on your baking sheet by using a tablespoon or cookie scoop. Then flatten each cookie until they are about ¼ of an inch thick.
Bake until the edges are golden brown, remove from pan, allow to cool slightly, then you are ready to serve.
Tips for Making
- The thinner the cookie, the chewier they will be. If you want to make thicker cookies, refrigerate your dough for 30 minutes prior to baking.
- Coconut Lime Sugar Cookies last for 4-5 days when stored in an airtight container. You can leave them on the counter or place them in the fridge.
For Parties:
We mentioned earlier about jazzing up the cookies and the party. Here’s how. Once you’ve made your cookies you can add additional decorations to create your own cookie bar.
Use homemade or store bought icing and place a variety of sprinkles, cookie crumbles, lime zest, and coconut so everyone can decorate their own.
Have cello bags or small decorative containers so your guests can take their decorated cookies home with them.
More of My Favorite Dessert Recipes:
- No Bake Lemon Icebox Pie
- No Bake Eclair Cake {Homemade Glaze}
- Chocolate Oreo Lasagna
- Chocolate Covered Cookie Dough Bites
- S’mores Rice Krispie Treats {No Bake}
**Pin the Coconut Sugar Cookie Recipe for Later**
Coconut Lime Sugar Cookies
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup shredded sweetened coconut
- 1½ cups granulated sugar
- 2 ounces cream cheese, softened
- 6 tablespoons unsalted butter, melted
- ⅓ cup vegetable oil
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon real vanilla extract
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
Instructions
- Preheat oven to 350 degrees F.
- Whisk together flour, baking soda, and salt in a large mixing bowl. Add coconut and stir until mixed.
- In a medium bowl, mix the sugar, lime zest, and cream cheese until combined.
- Add melted butter to sugar and cream cheese mixture & stir to combine.
- Add milk, oil, egg, lime juice, and vanilla to sugar mixture and mix to combine.
- Add the wet ingredients to the flour mixture, mixing until combined.
- Line a baking sheet with parchment paper or a baking mat. Using a spoon or cookie scoop, place about 1½ tablespoons of dough on a cookie tray, about 3½ inches apart (these cookies will spread quite a bit, to about 3 inches in diameter).
- With the bottom of a glass or flat measuring cup, flatten the cookie dough to about ¼ inch thick. NOTE: The thicker the cookie, the chewier it will be.
- Bake at 350 degrees F for 11-12 minutes or until the edges turn golden brown.
Notes
- If you like thicker cookies, I recommend chilling the dough for about 30 minutes prior to scooping and baking. Chilling keeps the dough from spreading so much.
- Store cookies in an airtight container at room temperature for 4-5 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
