These lime coconut cookies pair bright lime zest and juice with toasted coconut to create a simple, chewy cookie. Lightly citrusy and tropical, they taste like a mini vacation in every bite.
Lime coconut cookies are perfect for spring and summer. They deliver bold lime and coconut flavor without being overly sweet. The dough comes together in one bowl with no mixer required, making them quick and easy to bake.
Why You Will Love This Recipe
- Chewy: Coconut and lime juice keep these cookies tender and moist.
- No Chilling Required: The dough bakes immediately, so you can enjoy cookies in under an hour.
- Perfect Flavor Pairing: Coconut and lime complement each other beautifully for a fresh, tropical taste.
Ingredient Notes
Full measurements and step-by-step instructions are in the recipe card below.
- Coconut: Sweetened shredded coconut works well here because the flakes are small and toast nicely. Toast the coconut first for the best flavor.
- Butter: Salted butter is used in the recipe, but unsalted butter is fine if you prefer.
- Lime: Use both the zest and the juice from one large lime (or 1–2 small limes) for a bright citrus note.
- Sugars: The recipe calls for both granulated and brown sugar to balance texture and flavor.
- Coconut Extract: A small amount amplifies the coconut flavor; substitute vanilla extract if you don’t have it.
Step by Step Instructions
- Step 1: Toast the coconut. Melt 1 teaspoon butter in a small skillet, add shredded coconut and cook over low–medium heat, stirring constantly for about 5 minutes until golden. Transfer to wax paper or a paper towel to cool while you prepare the dough.
- Step 2: Combine the granulated and brown sugars in a bowl with 1 tablespoon lime zest. Rub the zest into the sugars with your fingertips until fragrant and evenly distributed.
- Step 3: Add the butter and beat until light and fluffy, about 3 minutes (or mix by hand). Add the egg, lime juice and coconut extract and mix until combined.
- Step 4: Gradually mix in the flour, salt and baking soda. Stir only until the dough comes together; a few streaks of flour are fine. Fold in the toasted coconut.
- Step 5: Scoop the dough into large balls. A 3-tablespoon cookie scoop works well for even-size cookies.
- Step 6: Bake at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden. Allow cookies to rest on the baking sheet for a few minutes so the centers finish baking and set up.
Expert Baking Tips
- Keep the butter and egg slightly chilled and let them sit at room temperature for about 15 minutes before mixing. Slightly chilled ingredients help the cookies hold their shape.
- If you don’t have coconut extract, vanilla extract is a fine substitute.
- If a cookie spreads and loses a round shape, run a spatula or knife around the edge right after it comes out of the oven to neaten it up.
FAQ
No — toasting boosts flavor and adds a nutty note, but the recipe will work without toasting.
Cookies can spread if there isn’t enough flour, if ingredients are too warm, or if your baking soda is old. Measure flour properly and keep ingredients slightly cool.
Yes — lemon, orange or grapefruit can be used instead of lime for a different but delicious citrus profile.
Storing & Freezing
Store baked cookies in an airtight container at room temperature for 3–4 days. The dough can be prepared ahead and refrigerated for up to a week.
Freeze baked cookies in an airtight container for 2–3 months. You can also freeze unbaked dough balls and bake from frozen; reduce the oven temperature to 325°F when baking straight from the freezer and add a couple of minutes to the bake time.
Other Popular Recipes to Try
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Blueberry Peach Muffins
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Chocolate Chip Potato Chip Cookies
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Strawberry Doodle Cookies
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Chocolate Peanut Butter Cup Cookies
For more treats, follow on Instagram @thesaltedsweets. Tag and comment if you make these — we’d love to hear how they turned out!
Lime Coconut Cookies
Brooke Homec
Ingredients
- ½ cup (45 g) sweetened shredded coconut, toasted
- ½ cup (100 g) granulated sugar
- ⅓ cup (73 g) brown sugar
- 1 tablespoon lime zest (about 1 large lime)
- ½ cup (113.5 g) salted butter, slightly chilled
- 1 large egg
- ½ teaspoon coconut extract (or vanilla)
- 1 tablespoon lime juice (about 1 large lime)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ cups (187.5 g) all-purpose flour
Instructions
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Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
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Toast the coconut: melt 1 teaspoon butter in a small skillet, add coconut and toast over low–medium heat for about 5 minutes, stirring constantly until golden. Spread to cool.
-
Rub lime zest into the sugars in a mixing bowl until fragrant. Add butter and beat until light, about 3 minutes. Add egg, lime juice and coconut extract, and mix to combine.
-
Stir in flour, salt and baking soda just until combined. Fold in toasted coconut.
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Scoop dough into large balls (about 3 tablespoons each) and place on prepared baking sheets.
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Bake 10–12 minutes until edges are lightly golden. Let cookies rest on the pan for a few minutes before transferring to a cooling rack.
Notes
The butter and egg should be slightly chilled; let them sit about 15 minutes before mixing. Slightly chilled ingredients help the cookies hold their shape.
Coconut extract intensifies coconut flavor, but vanilla works well if you don’t have coconut extract.
Measurements are provided in both cups and grams. Grams give the most accurate results; if you don’t have a scale, lightly spoon flour into the measuring cup rather than packing it down.
Nutrition
Carbohydrates: 31 g
Protein: 3 g
Fat: 10 g
Let us know how it was!