Coconut Lime Cookies

I love these coconut lime cookies. My partner, who will eat any kind of cookie as long as it’s a soft chocolate chip cookie, called these addictive. They’re crunchy on the outside and chewy on the inside and filled with the flavors of toasted coconut and lime. They are sweet but not too sweet. The lime is very pronounced in the icing that gets dribbled on top, which makes them oh so good.

And they store well. I stored them in a closed container and on day 3 they tasted as good as they did on day 1. Try them. You will be in for a treat!

Nice tasting coconut and lime cookies. It’s a sandy cookie due to the lack of liquid and high fat content.

It took 4 minutes to reduce the juice (keep an eye on it because once it started to reduce, it went quickly). The finished batter is really light and fluffy. Leave room as they spread in the oven. I would sprinkle zest on top of the glaze as they are very blond.

These are really good. I was surprised that, given all of the lime juice and zest, they didn’t have more of a lime flavor. The texture is a real win–delicate with a buttery inside and crisp edges. Pretty much my dream cookie texture.

They’re quick and easy to make and a classic flavor combination put together in a unique way.

I didn’t have a cookie scoop so I used a heaped tablespoon and then quickly shaped them into 1 1/2-inch balls with just slightly damp hands to prevent sticking.

I played with putting the dough in the freezer for the second batch. The dough was just so soft that I thought for sure they would spread and be flat given the generous amount of coconut oil. My assumption was incorrect! My room temp dough baked up great, maybe a touch flatter than what they appeared in the image, but overall good. The dough that went into the freezer ended up slightly flatter and with lacy edges that went a little too dark.

These cookies are light and delicious without being overly sweet. I love the tartness of the lime mixed with the mild flavor of toasted coconut.

I used an ice cream scoop as the recipe suggested but quickly found that to be too big for the 1 1/2-inch balls called for. I think a melon scoop would be better but an ordinary spoon will work fine. My first tray was too big due to using the ice cream scoop so they baked perfectly but were more like sugar cookies than crisps. The second tray was smaller so they were crisper but still seemed more like a sugar cookie to me. I have no complaints in the way they turned out but I would need to make the recipe again to try to get the crispness the recipe describes.

These light and tasty coconut cookies are perfect for a summer picnic or party. They’re perfectly flavored with coconut and lime. The recipe comes together quickly and reducing the lime juice really amps up the flavor, as does toasting the coconut.

They bake up in 13 minutes with lightly crisp edges and a chewy center and look beautiful with the glaze and lime zest. I would suggest to sprinkle with a little toasted coconut with the zest instead of sugar so people know what is in the cookie. This one’s a keeper!

These coconut and lime cookies are a bright citrusy, tropical taste of sunshine. And definitely addictive. They have a lovely crunch when you first bite into them that leads into a nutty chewy hit of coconut and zesty lime. They’re wonderful on their own but the drizzle of icing and sprinkle of zest makes them oh so pretty and pleasing. Delightfully good.

A perfectly crisp yet tender tropical sensation of a cookie. The flavors were impeccable and so welcome during our snowy week in the Midwest. My cookie panel rated these 10, 8, 9, 9 – near perfection. I asked what could have made these better, the 8 tester said he would have liked a more chewy cookie, so I think we’ll chalk that up to personal preference.

Also, be sure to use the ice cream scoop for a perfectly round cookie which gives them a master baker touch and a perfect cookie for gifting.

The warning attached to these coconut and lime cookies is “addictive” and that they were! The cookie had a crisp exterior with a softer, flaky interior which provided a wonderful contrast in texture. The flavor was spot on as well. I was hit with lime with my first bite followed by coconut and salt. I love a salty cookie, but if that’s not your thing, then maybe reduce the amount indicated.

I was skeptical of the directions to mix the butter, sugars, coconut, and egg from the start, however this seemed to be the right way to go. My dough was a little too wet/soft so I ended up chilling for 30 minutes before I scooped to bake. I did get a higher yield of cookies(40) so I am not sure that the 4-cm measurement in the recipe is correct. I also experimented with just baking as-is from scoop and pressing to flatten the cookie. They do not spread much, so I think pressing them is the way to go. I found the icing to be a little thin. It did not hold it’s shape as the picture shows. I would reduce the ratio of sugar to juice.

Overall a delightful cookie with a bright flavor. I shared them with a group that I volunteer with and received great feedback. They were enjoyed by all!

This is a wonderful cookie that’s appropriate for any season—the green and white and citrus make it perfect for summer or spring. Add a red serving plate and some decorative holly and you have Christmas. Combine it with a fall theme and you can’t go wrong. The flavors of the lime, coconut, and butter all melded together perfectly. And the cookie has just the right amount of crunch and melt-in-your-mouth butteriness.

The cookies take 18 minutes to bake and when you see them turning golden brown around the edges, they are ready to come out of the oven.

I did have to add a few more tablespoons of confectioners’ sugar to get the icing to the right consistency. You can make the icing while the cookies are baking, but just be sure to cover it with an airtight cover to avoid the icing drying out and forming a crust.

To get the beautiful drizzle icing shown in the photo, I used a disposable decorating bag with a #3 piping tip. This will give you more control over the design of the drizzle or you can just use a spoon or fork to produce your drizzle Jackson Pollack-style. I suggest zesting your limes a few days in advance and letting the zest dry out a bit. This will make it easier to distribute on top of the iced cookies. Using them right after zesting will make the pieces clump and be more difficult to sprinkle over the cookies.

I used a cookie scoop which produced 1 ½-inch balls. These cookies do spread, so be sure to space them 2 inches apart on the baking sheet.

These cookies are great—full stop. Bright lime flavor with crispy edges and a crackly glaze that gives way to butteriness with undertones of coconut. It’s a lime flavor that is in no way sharp, acidic, or artificial; just floral and tangy. These are wonderful and are definitely joining my regular roster.

I drizzled the icing onto the cookies in very fine lines using a ziplock baggie. It dried quickly and looked great! I had 33 cookies after all was said and done and I happily scarfed down 3 right away. Very good cookies!