Coconut Lime Sugar Cookies

Coconut Lime Sugar Cookies

Buttery sugar cookies brightened with lime zest and rolled in toasted coconut.

Total 1 hr 7 min Makes 24 cookies Calories 148/serving

Dietary

Vegetarian, Halal, Kosher

Allergens

Dairy, Eggs, Wheat, Tree nuts

These sugar cookies pack citrusy lime zest and juice into a tender, buttery dough, then roll the edges in toasted coconut for crunch and flavor. The result is a soft center with a lightly crisp, nutty-sweet rim that works well for spring gatherings or anytime you want a tropical twist on a classic cookie.

Ingredients

  • 1 cup cup sweetened shredded coconut, toasted
  • 2 1/4 cups cups all-purpose flour
  • 1/2 teaspoon teaspoon baking powder
  • 1/4 teaspoon teaspoon baking soda
  • 1/2 teaspoon teaspoon salt
  • 1 cup cup unsalted butter, softened
  • 1 cup cup granulated sugar, plus extra for rolling
  • 1 large egg
  • 1 tablespoon tablespoon lime zest
  • 2 tablespoons tablespoons fresh lime juice
  • 1 teaspoon teaspoon vanilla extract
  • 1/2 cup cup sweetened shredded coconut, finely chopped, for rolling

Method

  1. Spread 1 cup shredded coconut on a baking sheet and toast in a 325°F oven, stirring occasionally, until golden, about 6 to 8 minutes. Set aside to cool.

  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

  3. In a large bowl, beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes.

  4. Add the egg, lime zest, lime juice, and vanilla extract to the butter mixture and beat until smooth and combined.

  5. Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until a soft dough forms.

  6. Fold the toasted coconut into the dough until evenly distributed.

  7. Cover the dough and refrigerate until firm enough to scoop, about 30 minutes.

  8. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  9. Combine the finely chopped coconut with a few tablespoons of granulated sugar in a shallow dish. Scoop the dough into 1 1/2-tablespoon balls and roll each in the coconut-sugar mixture to coat.

  10. Place the dough balls 2 inches apart on the prepared baking sheets and flatten slightly with the palm of your hand.

  11. Bake one sheet at a time until the edges are set and the coconut is lightly golden, 10 to 12 minutes.

  12. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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    Coconut Lime Sugar Cookies

    These sugar cookies pack citrusy lime zest and juice into a tender, buttery dough, then roll the edges in toasted coconut for crunch and flavor. The result is a soft center with a lightly crisp, nutty-sweet rim that works well for spring gatherings or anytime you want a tropical twist on a classic cookie.

    1 hr 7 min 24 cookies 148 cal

    Ingredients

    • 1 cup cup sweetened shredded coconut, toasted
    • 2 1/4 cups cups all-purpose flour
    • 1/2 teaspoon teaspoon baking powder
    • 1/4 teaspoon teaspoon baking soda
    • 1/2 teaspoon teaspoon salt
    • 1 cup cup unsalted butter, softened
    • 1 cup cup granulated sugar, plus extra for rolling
    • 1 large egg
    • 1 tablespoon tablespoon lime zest
    • 2 tablespoons tablespoons fresh lime juice
    • 1 teaspoon teaspoon vanilla extract
    • 1/2 cup cup sweetened shredded coconut, finely chopped, for rolling

    Method

    1. 1

      Spread 1 cup shredded coconut on a baking sheet and toast in a 325°F oven, stirring occasionally, until golden, about 6 to 8 minutes. Set aside to cool.

    2. 2

      Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

    3. 3

      In a large bowl, beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes.

    4. 4

      Add the egg, lime zest, lime juice, and vanilla extract to the butter mixture and beat until smooth and combined.

    5. 5

      Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until a soft dough forms.

    6. 6

      Fold the toasted coconut into the dough until evenly distributed.

    7. 7

      Cover the dough and refrigerate until firm enough to scoop, about 30 minutes.

    8. 8

      Preheat the oven to 350°F and line two baking sheets with parchment paper.

    9. 9

      Combine the finely chopped coconut with a few tablespoons of granulated sugar in a shallow dish. Scoop the dough into 1 1/2-tablespoon balls and roll each in the coconut-sugar mixture to coat.

    10. 10

      Place the dough balls 2 inches apart on the prepared baking sheets and flatten slightly with the palm of your hand.

    11. 11

      Bake one sheet at a time until the edges are set and the coconut is lightly golden, 10 to 12 minutes.

    12. 12

      Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.