Coconut Lime Cookies

If you’re craving something a little different from your usual cookie lineup, these coconut lime cookies are just the thing. They’re soft and chewy with a pop of bright citrus and the subtle sweetness of coconut. Simple to make, but special enough to feel like a bakery-style treat. Whether you’re baking for a spring gathering or just want something sunny and sweet, these cookies deliver big flavor in every bite.

Why You’ll Love These Coconut Lime Cookies

• Bright, tropical flavor. Real lime zest and juice bring a citrusy kick that pairs perfectly with coconut.
• Soft and chewy texture. Sour cream and shredded coconut give these cookies a tender bite.
• Simple to make. No mixer needed, no complicated steps—just easy, approachable baking.
• Bakery-inspired, but better. All the flavor of a bakery-style cookie, made lighter and fresher for everyday baking.

Key Ingredients

Here’s a look at what goes into these soft, citrusy cookies. Scroll down to the recipe card for the full list with measurements.

• Butter – Adds rich flavor and helps create that soft, tender texture.
• Granulated sugar – Sweetens the cookies and helps them spread just enough.
• Sour cream – Just a spoonful adds moisture and gives the cookies a soft, chewy bite.
• Lime zest and juice – Brings the bright, tangy flavor that makes these cookies shine.
• Vanilla and coconut extracts – A little of each adds depth and enhances the tropical notes.
• Shredded coconut – Adds texture and boosts the coconut flavor throughout.
• Confectioners’ sugar – Used to make the simple lime glaze for a sweet finish.

How to Make Coconut Lime Cookies

• Combine the dry ingredients. Whisk together the flour, baking soda, and salt, making sure everything is evenly distributed.
• Make the dough. Mix the softened butter and sugar until well combined and slightly fluffy. This helps the cookies bake up soft and tender. Add the egg, sour cream, lime zest, lime juice, and extracts, and stir until smooth.

• Add the dry ingredients. Gradually add the flour mixture, mixing until just combined or a few small streaks of flour remain. Avoid over-mixing here to keep the cookies soft. Fold in the shredded coconut for extra flavor and a little chew.
• Scoop and bake. Scoop the cookie dough using a 1.5-tablespoon (#40) cookie scoop and place the cookies a couple of inches apart on lined baking sheets. Bake at 350°F for 11 to 14 minutes, just until the edges are lightly golden and the centers look set. The cookies will finish setting as they cool.

• Cool and glaze. Let the cookies cool on the pan for a few minutes before transferring to a wire rack. Once completely cool, spread a bit of glaze on top of each cookie. If you’d like a little extra pop, sprinkle on some lime zest while the glaze is still wet.

Variations

• Extra coconut – Add a tablespoon or two more shredded coconut for even more texture and flavor.
• Lime sugar topping – Skip the glaze and sprinkle the unbaked dough balls with a mix of sugar and lime zest for a crunchy top.
• No sour cream? – Plain Greek yogurt works well as a swap, though the flavor and texture may be slightly different.
• Mini cookies – Use a smaller cookie scoop to make bite-sized cookies. Just reduce the baking time accordingly.

How to Store

• Room temperature: Store the glazed cookies in an airtight container at room temperature for up to 3 days. If you skip the glaze, they’ll keep a bit longer—up to 5 days.
• Freezer: To freeze, skip the glaze and freeze the baked, cooled cookies in a single layer until firm. Then transfer to an airtight container or zip-top bag and freeze for up to 2 months. Thaw at room temperature and add the glaze after thawing, if desired.