Description
These Coconut Lime Cookies combine the tropical flavors of sweet shredded coconut with bright lime zest and juice, creating a delightful treat with a soft, chewy texture. Perfectly balanced with a tangy lime glaze, these cookies are an easy-to-make, crowd-pleasing dessert that bakes quickly in the oven.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 tablespoon sour cream
- 1 large egg
- Zest of 2 limes (3-4 teaspoons)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
Additional Ingredients
- 3/4 cup sweetened shredded coconut
Glaze
- 1 cup confectioners’ sugar
- 2-3 tablespoons fresh lime juice
- Lime zest (for garnish, optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking soda, and salt in a bowl. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create tender cookies.
- Add Wet Ingredients: Add the sour cream, egg, lime zest, fresh lime juice, vanilla extract, and optional coconut extract to the creamed butter and sugar. Mix until everything is thoroughly combined.
- Combine with Dry Ingredients: With the mixer on low speed, gradually add the flour mixture. Mix just until combined, leaving a few small streaks of flour visible to prevent overmixing and maintain the cookie’s delicate texture.
- Fold in Coconut: Gently fold in the sweetened shredded coconut to distribute it evenly throughout the dough.
- Portion Dough: Use a 1.5-tablespoon cookie scoop (#40) to scoop dough balls and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake one baking sheet at a time for 11–14 minutes, or until the edges are set and the centers look just barely done, ensuring a soft and chewy texture.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, combine the confectioners’ sugar with 2 tablespoons of fresh lime juice. Add more lime juice a small amount at a time until the glaze reaches a thick but pourable consistency.
- Glaze and Garnish: Once the cookies are completely cool, spread or drizzle the lime glaze over them. Sprinkle with extra lime zest if desired for a fresh, vibrant finish.
Notes
- For best results, do not overmix the dough once the flour is added to keep cookies tender.
- If coconut extract is unavailable, you can omit it; the coconut flavor will still be present from the shredded coconut.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust lime juice in glaze for preferred tartness and thickness.
- Ensure cookies cool completely before glazing to prevent melting the glaze.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
