Get the Recipe:
Coconut Lime Cookies
These coconut lime cookies are soft, chewy, and full of bright, tropical flavor. Made with shredded coconut, fresh lime zest and juice, and a touch of sour cream for moisture, they’re finished with a simple lime glaze for a sweet-tart finish. Easy to make and full of sunny vibes—perfect for spring and summer baking.
Ingredients
For the cookies:
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon sour cream
- 1 large egg
- zest of 2 limes, 3-4 teaspoons
- 1 tablespoon (15 ml) fresh lime juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract, optional
- 3/4 cup (64 g) sweetened shredded coconut
For the glaze (optional):
- 1 cup (110 g) confectioners’ sugar
- 2-3 tablespoons (30-45 ml) fresh lime juice
- lime zest, for garnish (optional)
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Instructions
To make the cookies:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the sour cream, egg, lime zest, lime juice, and extracts, mixing until combined.
- With the mixer on low speed, add the flour mixture. Mix just until combined or a few small streaks of flour remain. Fold in the shredded coconut.
- Scoop the dough using a 1.5-tablespoon cookie scoop (#40). Place on the prepared baking sheets, leaving about 2 inches between cookies.
- Bake one pan at a time for 11–14 minutes, or until the edges are set and the centers look just barely done.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack.
To make the glaze and finish:
- Combine the confectioners’ sugar with 2 tablespoons of the lime juice. Add more juice, a small amount at a time, until the glaze is thick but pourable.
- Once the cookies are cool, spread or drizzle with glaze. Sprinkle with extra zest if desired.
Notes
- Store glazed cookies in an airtight container at room temperature up to 3 days. Unglazed cookies can be stored up to 5 days.
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