Coconut Lime Swig Cookies
User Reviews
4.7
Coconut Lime Swig Cookies
Description
This cookie recipe balances dry ingredients like flour, cornstarch, baking soda, cream of tartar, and salt with wet fats including softened butter and coconut oil, producing tender yet substantial cookies. The dough is sweetened with granulated and powdered sugar, and flavored brightly with lime juice and zest plus coconut and vanilla extracts. Eggs bind the mixture for structure.
Before baking, the dough is rolled into balls and flattened with a sugar-dipped glass bottom to maintain thickness while creating a textured edge. They bake lightly until just golden on the bottom while tops remain pale, preserving softness.
The accompanying cream cheese frosting intensifies the lime and coconut flavors and adds a rich, smooth contrast. This cookie fits well as a dessert or snack featuring tropical and citrus flavors.
The recipe notes emphasize ingredient adjustments and substitutions to achieve softer texture and enhanced flavor appropriate to this style.
Ingredients
- 5¼ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter , softened
- ¾ cup coconut oil
- 1¼ cup granulated sugar (plus ¼ cup reserved)
- ¾ cup powdered sugar
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- 1 teaspoon coconut extract
- 2 egg
Coconut Lime Cream Cheese Frosting:
- 1 cream cheese 8 ounce) package
- softened
- 1/2 /2 cup butter
- 2 teaspoons lime juice
- 2 teaspoons lime zest
- 2 1/2 /2 teaspoons coconut extract
- 1/2 /2 teaspoon vanilla extract
- 4 cups confectioners' sugar
Instructions
- Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tarter, and salt.
- Set aside.
- In a large mixing bowl, cream together butter, coconut oil, sugar (1¼ cups), and powdered sugar.
- Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract. Mix in eggs.
- Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet or use a parchment line sheet.
- To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press
- onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin.
- Bake for 8-10 minutes or until the bottom is lightly brown. The tops will not brown. The cookies stay soft so do not over bake. Cool completely.
- To make the coconut lime cream cheese frosting: Beat cream cheese, butter, lime juice, lime zest, 2 1/4 teaspoons coconut extract, and vanilla together until smooth and fluffy. Add confectioners' sugar. Beat until creamy. Frost the center of each cookie. Garnish with additional lime zest if desired.
- Swig keeps their cookies in the fridge. This isn't necessary. In fact, I like mine at room temperature. These are better the next day when the frosting has softened the cookie.
Notes
- Combination of cornstarch with flour makes cookies softer and tender.
- Coconut oil adds moisture and enhances coconut flavor in the dough.
- Pressing the dough balls with a sugar-dipped glass creates signature rough edges while keeping cookies thick.
- Cream cheese lime frosting complements the cookie’s tropical notes and adds richness.
User Reviews
Overall Rating
4.7
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