Chewy Coconut Lime Sugar Cookies
User Reviews
4.8
Chewy Coconut Lime Sugar Cookies
Description
The recipe incorporates all-purpose flour, baking soda and powder, and salt as the dry base, with softened butter and white sugar creamed together for fluffiness. A single egg, vanilla extract, lime zest, and lime juice add moisture, flavor, and brightness. Optionally, coconut extract intensifies the coconut notes, balanced by the toasted coconut mixed into the dough for texture and flavor contrast.
Dough balls are rolled in sugar and spaced on parchment-lined cookie sheets to allow spreading during baking. The cookies bake at 350°F (177°C) until lightly browned around the edges, resulting in a chewy texture with a citrusy twist. Proper toasting of coconut just until lightly browned is critical to avoid burning and to enhance flavor.
These cookies can be enjoyed as a refreshing treat where the lime and coconut flavors provide a lively alternative to classic sugar cookies. The recipe’s careful balance of citrus and coconut makes it suitable for fans of tropical-inspired desserts.
Ingredients
- 2 3/4 /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
- ½ teaspoon coconut extract (optional)
- lime zest, finely minced, of one large
- 3 tablespoons lime juice
- ½ cup toasted coconut unsweetened
- 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 (and coconut extract if using), 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
- Toasting coconut enhances flavor and prevents soggy texture in the cookies; watch closely to avoid burning.
- Coconut extract is optional; add if you want a stronger coconut flavor.
User Reviews
Overall Rating
4.8
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