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Coconut Lime Cookies feel a little like a bougie vacation for your mouth! They’re a buttery soft sugar cookie that is infused with coconut and topped with a tart lime glaze. I’m pretty sure they’re about to take you to paradise.
Coconut Lime Cookie Recipe
The cookie has all of the best features of our soft + chewy sugar cookie, just infused with the perfect subtle punch of coconut flavor. And when you make them with my Coconut Flavoring, I can guarantee there will be zero artificial after taste (#winning). To make a great thing even better, we ice the coconut cookies with a zangy lime glaze the second we pull them out of the oven. The combination of textures and flavors is beyond killer and makes these Coconut Lime cookies nearly impossible to resist.
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
Coconut Sugar Cookie
- Salted butter, softened – I prefer to use salted butter in my bakes. However, you can sub in unsalted butter if that’s your preference! I just recommend adding an extra pinch of salt to the dough.
- Granulated sugar
- Eggs
- Coconut flavoring – This is the key to the delicious coconut flavor in these cookies. It is super-strength so you only need a small amount to achieve a gorgeous coconut flavor that doesn’t have an artificial aftertaste!
- All-purpose flour
- Baking powder
Lime Glaze
- Butter – Again, I used salted butter but unsalted butter will also do the job.
- Vegetable shortening – The shortening will help the glaze harden slightly and crust over so the cookies can be stacked.
- Powdered sugar
- Limes, juiced – This is (unsurprisingly) where the tangy lime flavor will come from! You can also use bottled lime juice, but you won’t have lime zest to top the cookies with.
How to Make Coconut Lime Cookies
- Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- Using either a stand mixer or an electric hand mixer, cream together the butter and granulated sugar for about 2 minutes or until it is light in color and fluffy.
- Scrape the sides of the bowl and add in the eggs and coconut flavoring and mix until incorporated.
- Next, add in the flour and baking powder. Mix until a soft dough forms.
- Portion out the dough into 3 Tbsp portions (a #24 scoop is perfect). Flatten just slightly with the palm of your hand prior to baking.
- Bake at 350° F (180°C) for 11-13 minutes or until the cookies no longer look wet and glossy. While the cookies are baking, make the icing.
- Make the icing by combining the butter and vegetable shortening until smooth.
- Add the powdered sugar and just enough lime juice to form a thick frosting.
- Continue mixing, adding the remaining lime juice a little at a time, until the icing reaches your desired consistency.
- Remove the cookies from the oven and immediately spread the icing onto the hot cookies. Garnish with a little lime zest, if desired.
- Allow the cookies to cool and enjoy!
How should I store these cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days!
Can I freeze these cookies?
Yes! You can freeze these cookies with or without the glaze for up to 3 months! If freezing with glaze, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies. Enjoy!
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop for these cookies!
- Spatula – I love these silicone spatulas for scraping down the sides of the mixer and for spreading the glaze onto the hot cookies.
- Bowl – I love how giant these are! I mixed the glaze with a hand mixer in this giant bowl.
Coconut Faves
Coconut Lime Cookies
Ingredients
Coconut Sugar Cookie
- 3/4 cup (167g) salted butter, softened
- 3/4 cup (173g) granulated sugar
- 2 eggs
- 2 tsp coconut flavoring
- 2 1/4 cups (342g) all-purpose flour
- 1 1/2 tsp baking powder
Lime Glaze
- 2 Tbsp butter, softened
- 1/2 Tbsp vegetable shortening
- 3/4 cup (80g) powdered sugar
- 2 limes, juiced
Instructions
- Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- Using either a stand mixer or an electric hand mixer, cream together the butter and granulated sugar for about 2 minutes or until it is light in color and fluffy.3/4 cup (167g) salted butter, softened, 3/4 cup (173g) granulated sugar
- Scrape the sides of the bowl and add in the eggs and coconut flavoring and mix until incorporated.2 eggs, 2 tsp coconut flavoring
- Next, add in the flour and baking powder. Mix until a soft dough forms.2 1/4 cups (342g) all-purpose flour, 1 1/2 tsp baking powder
- Portion out the dough into 3 Tbsp portions (a #24 scoop is perfect). Flatten just slightly with the palm of your hand prior to baking.
- Bake at 350° F (180°C) for 11-13 minutes or until the cookies no longer look wet and glossy. While the cookies are baking, make the icing.
- Make the icing by combining the butter and vegetable shortening until smooth.2 Tbsp butter, softened , 1/2 Tbsp vegetable shortening
- Add the powdered sugar and just enough lime juice to form a thick frosting.3/4 cup (80g) powdered sugar, 2 limes, juiced
- Continue mixing, adding the remaining lime juice a little at a time, until the icing reaches your desired consistency.
- Remove the cookies from the oven and immediately spread the icing onto the hot cookies. Garnish with a little lime zest, if desired.
- Allow the cookies to cool and enjoy!
These cookies were amazing! I didn’t have Karli’s coconut flavoring, so I just used coconut emulsion. I loved everything about this recipe. It was so easy, quick, and didn’t make a huge batch, so it was just right for a leadership team meeting. Everyone loved them. Thanks!
Haven’t made as yet but really want to. Can I use coconut flakes or do I have to use flavoring??
The flavoring is what gives the cookies the coconut flavor! I have some available for purchase if you’re having a hard time finding a high quality option! https://shopcookingwithkarli.com/products/coconut-flavor-cooking-with-karli-1-oz-bottle
This are absolutely delightful – and so simple and quick to put together! I added some ground coriander and a pinch of ground ginger to the dry ingredients, and sprinkled some chopped, toasted pistachios on the glaze before it set. I’ll make these often. Thank you!
Can I use coconut extract , the only thing I can find is coconut emulsion
Coconut extract, emulsion, or flavoring will work here! I recommend my coconut flavoring to avoid a chemical taste! You can find it here: https://shopcookingwithkarli.com/products/coconut-flavor-cooking-with-karli-1-oz-bottle
When a cookie recipe comes into my feed that looks interesting, I obsess about it until I have a chance to make it. This was that recipe for me this week. And it was 100% worth the wait. So much so that I immediately turned around and made a second batch so that I’d have enough to send with my husband to work tomorrow. The glaze is amazing and makes the cookie.