Name: Chewy Coconut Lime Sugar Cookies Recipe
Cook time: 10 min
Total time: 10 min
Ingredients: 2¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 cup butter (softened); 1½ cups white sugar; 1 egg; ½ teaspoon vanilla extract; zest of 1 large lime (finely minced); 3 Tablespoons lime juice; ½ cup unsweetened toasted coconut; ½ cup sugar (for rolling cookies)

These Chewy Coconut Lime Sugar Cookies are so simple and taste absolutely amazing. If you are looking for a new summer cookie recipe, this is the one.

Alright. Let’s talk about Chewy Cookies. Aren’t they just the best? I also LOVE citrus flavors in the summer. We thought we better have one last summery snack before fall arrives.

These Chewy Coconut Lime Sugar Cookies will really have you mouth watering while they cook in the oven. (And while you eat them.)

These are such a fun twist on cookies, and also taste so light and not so rich. My husband is a big chocolate guy, and he loved these bad boys.

So I am now making them for the second time this week, and I am sure they will be gone faster than last time, because they are a hot commodity at our house.

would these work as a bar, in a 9×13 inch pan?

I have only made these cookies, in individual cookies. However, if you are looking to make these into a bar, they would work out nicely.

You will need to adjust the cooking time to about 20 minutes, and continue to check them, to be sure they don’t burn, but I am sure they would work great, baking them in a pan.

These would also be delicious with a light glaze on them, whether they are made into bars or cookies.

I prefer making them into cookies, and adding just a simple powdered sugar glaze on them, but they are delicious as is, as well.

the best way to get lime juice out of limes:

Squeezing out lime juice always gets a little frustrating to me. I feel like I am squeezing so hard, and yet, hardly getting any lime juice out.

But, I have recently found the secret.

All you have to do is put a lime on a small plate or in a small bowl, and microwave it for about 20 seconds.

Remove it from the microwave, roll it on your counter, and slice into it. You can then squeeze it all out, and get almost double the juice out, just with using your hand.

My husband like to press a spoon in it, but I have found just fisting it, works great (with clean hands of course).

watch how to make another favorite dessert recipe, here:

This Snickers Trifle is so delicious, and so easy to throw together when you need something quick. Also, it is beautiful.

The thing I love about trifles is how beautiful they look, no matter how messy they may look. They will always look delicious and irresistible. Watch how to make this recipe, here:

looking for more desserts? here are a few of our favorite:

Serves: 24

Chewy Coconut Lime Sugar Cookies Recipe

These Chewy Coconut Lime Sugar Cookies are so simple and taste absolutely amazing. If you are looking for a new summer cookie recipe, this is the one.

Cook Time 10

Total Time 10

Ingredients

2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter softened
1½ cups white sugar
1 egg
½ teaspoon vanilla extract
zest of 1 large lime finely minced
3 Tablespoons lime juice
½ cup unsweetened toasted coconut
½ cup sugar for rolling cookies

Instructions

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.
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together the butter and sugar until smooth and very fluffy.
Beat in egg, vanilla extract, lime juice and lime zest.
Gradually blend in the dry ingredients and toasted coconut.
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.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
Let stand on cookie sheet two minutes before removing to cool on wire racks.

Notes

I have only made these cookies, in individual cookies. However, if you are looking to make these into a bar, they would work out nicely.

You will need to adjust the cooking time to about 20 minutes, and continue to check them, to be sure they don’t burn, but I am sure they would work great, baking them in a pan.

These would also be delicious with a light glaze on them, whether they are made into bars or cookies.

Nutrition

Calories: 201 kcal · Carbohydrates: 28 g · Protein: 2 g · Fat: 9 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 27 mg · Sodium: 174 mg · Potassium: 33 mg · Fiber: 1 g · Sugar: 17 g · Vitamin A: 247 IU · Vitamin C: 1 mg · Calcium: 11 mg · Iron: 1 mg

Equipment

Cookie Sheet
parchment paper
small bowl
Electric Mixer
Cooling Rack

Recipe Details

Course: Dessert

Cuisine: American

(Recipe from The Girl Who Ate Everything)

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Questions & Reviews

Lindsay says:

Oh wow, this sounds so interesting--but pretty amazing as well! I would love to try them out! Thanks for sharing this!

Erin says:

For the love. Seriously just made my mouth water. And I'm on a strick eating schedule till Christmas (or until the baby weight is gone) so no FAIR.

I'll save this one for later!

www.someoneinmind.blogspot.com

Coley says:

You need to stop posting such ridiculously yummy things! I feel like I gain waeight just looking at these photos :) Thanks for the recipe, another one I need to print off

Melissa Workman says:

Oh My GOODNESS...I found you via pinterest. I made these today and they are AH-MAZING!!! Thank you!!

Sommer Emery says:

How many does this recipe make?

Kayla d'Escoto says:

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 ;)

Kayla d'Escoto says:

I also made half the flour wheat. Could that be why?

Sommer Emery says:

Made these today! AMAZING!

Six Sisters says:

Hi Kayla!

I don't know exactly why they didn't work out. I am so sorry about that! I would try to add a little less flour next time and see if that works.

Six Sisters says:

Hi Sommer!

This makes around 24-30 cookies depending on the size you make them.

Susan says:

Just pinned these! They look so amazing!

Budget Earth - Baked Acorn Squash Recipe

Not FAST or FURIOUS Jill says:

Love these! I ate 4 already. I felt bad until I realized I didn't eat breakfast or lunch today.

Sally Johnstone says:

I would love to make these as a bar. Do you think you could pat them into a 9 X 13 and bake them?

Erin Sievert says:

I made these today as part of a pinterest recipe cooking marathon. I read the comments about spreading and since this is basically a sugar cookie, I chilled the dough first. Problem solved. and SO delicious. Thanks for sharing!

Nicole Babbitt says:

Do these freeze well? They look delicious! :)

Six Sisters says:

Hi Nicole!

I have stored them in a Ziploc freezer bag for a few weeks and thawed them when we wanted a few and they still taste great! Hope you like them!

Nicole Babbitt says:

Great thank you so much! doing them today :)

Sara says:

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 :)

Join The Discussion

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Lindsay says:

Oh wow, this sounds so interesting--but pretty amazing as well! I would love to try them out! Thanks for sharing this!
Erin says:

For the love. Seriously just made my mouth water. And I'm on a strick eating schedule till Christmas (or until the baby weight is gone) so no FAIR.

I'll save this one for later!

www.someoneinmind.blogspot.com
Coley says:

You need to stop posting such ridiculously yummy things! I feel like I gain waeight just looking at these photos :) Thanks for the recipe, another one I need to print off
Melissa Workman says:

Oh My GOODNESS...I found you via pinterest. I made these today and they are AH-MAZING!!! Thank you!!
Sommer Emery says:

How many does this recipe make?
Kayla d'Escoto says:

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 ;)
Kayla d'Escoto says:

I also made half the flour wheat. Could that be why?
Sommer Emery says:

Made these today! AMAZING!
Six Sisters says:

Hi Kayla!

I don't know exactly why they didn't work out. I am so sorry about that! I would try to add a little less flour next time and see if that works.
Six Sisters says:

Hi Sommer!

This makes around 24-30 cookies depending on the size you make them.
Susan says:

Just pinned these! They look so amazing!

Budget Earth - Baked Acorn Squash Recipe
Not FAST or FURIOUS Jill says:

Love these! I ate 4 already. I felt bad until I realized I didn't eat breakfast or lunch today.
Sally Johnstone says:

I would love to make these as a bar. Do you think you could pat them into a 9 X 13 and bake them?
Erin Sievert says:

I made these today as part of a pinterest recipe cooking marathon. I read the comments about spreading and since this is basically a sugar cookie, I chilled the dough first. Problem solved. and SO delicious. Thanks for sharing!
Nicole Babbitt says:

Do these freeze well? They look delicious! :)
Six Sisters says:

Hi Nicole!

I have stored them in a Ziploc freezer bag for a few weeks and thawed them when we wanted a few and they still taste great! Hope you like them!
Nicole Babbitt says:

Great thank you so much! doing them today :)
Sara says:

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 :)

Chewy Coconut Lime Sugar Cookies

would these work as a bar, in a 9×13 inch pan?

the best way to get lime juice out of limes:

watch how to make another favorite dessert recipe, here:

looking for more desserts? here are a few of our favorite: