Coconut Lime Cookies

Happy Spring!! These cookies are the perfect celebration for today! I think coconut/lime is one of my favorite combinations. When Trav tried these after work, he was surprised with how delicious they were. This recipe makes a little over 3 dozen cookies and so plenty to share and still have some left over for yourself!


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter , softened
  • 1 ½ cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • zest of one large lime, finely minced
  • 3 tablespoons lime juice
  • 1 cup (divided) unsweetened toasted coconut
  • ½ cup sugar for rolling cookies


  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven’t already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren’t watching closely. (I also just toast it in a skillet. Stir constantly until desired color is reached.)
  2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
  3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
  4. Beat in egg, vanilla and coconut extracts, lime juice and lime zest.
  5. Gradually blend in the dry ingredients and 1/2 cup of the toasted coconut.
  6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar and the other 1/2 cup toasted coconut. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
  7. Let stand on cookie sheet two minutes before removing to cool on wire racks
Alway patiently waiting for when the photos are done and they can snag cookies!

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