Chewy Coconut Lime Sugar Cookies

I love citrus flavors in the summer!  We thought we better have one last summery snack before fall arrives.  They were so full of flavor.  We loved them!

Serves: 24

Chewy Coconut Lime Sugar Cookies

10 minCook Time

10 minTotal Time

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Ingredients

  • 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
  • ½ teaspoon vanilla extract
  • zest of one large lime, finely minced
  • 3 tbsp lime juice
  • ½ cup unsweetened toasted coconut
  • ½ cup sugar for rolling cookies

Instructions

  1. 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.
  2. 2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
  3. 3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
  4. 4. Beat in egg, vanilla extract, lime juice and lime zest.
  5. 5. Gradually blend in the dry ingredients and toasted coconut.
  6. 6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
  7. 7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
  8. 8. Let stand on cookie sheet two minutes before removing to cool on wire racks.
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http://www.sixsistersstuff.com/recipe/2011/09/chewy-coconut-lime-sugar-cookies/

(Recipe from The Girl Who Ate Everything)

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18 Responses to “Chewy Coconut Lime Sugar Cookies”

  1. Can't figure out what I did wrong. They didn't spread, just stayed in one spot. I followed the recipe, just adding in a half a cup more coconut. It seemed like there was too much flour perhaps. Hmmm. At least they taste yummy. After baking some batches, I added in mini chocolate chips to the remainder of the dough. Chocolate makes everything better ;)
  2. I just made these! I unfortunately had to halve the recipe because I had nearly a cup less flower than needed -_- (I was baking these for my boyfriends coworkers and wanted to have enough left over for ME!) Here are some changes I made: 1. I used half toasted/half untoasted coconut, mainly because I think I browned the batch too much and didn't want to mess it up again. 2. I used probably a third MORE coconut than called for because coconut=heaven 3. I didn't have a zester or grater at my boyfriends (men.) and so I used a potato peeler and kinda chopped the peels up real fine, but that got old REAL quick so I used more half of the zest called for. I just added more juice to kinda make up. I can tell that more zest would really have improved the lime flavor, so don't skip it like I did!! 4.I used a bit more sugar and vanilla than called for because their cookies and the sweeter the better 5. I baked them on the highest rack of the oven, and I think that may have helped with the "spreading" issue others have posted. It was a lucky accident, as by the time I noticed the rack was super high it was too hot to move it. My cookies came out just the right thickness and stayed in pretty little circles 6. Most likely because of the above, I had to bake them for 15 or 16 minutes till they were slightly golden aka so they will be crispy on the outside and chewy in the middle even the day after!! 7. Oh, also, I used the pan I toasted the coconut in to bake the cookies because the coconut left a slight layer of coconut oil! I thought it would help with sticking (which it definitely DID) and make them taste even better (which it did!!) Super summerly and yummy!!! Definitely try them yourself if you love lime and coconut :)

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