Coconut Lime Cookies

These coconut lime cookies get a flavor boost from coconut oil, shredded coconut, and lime juice. The lime glaze and zest garnish catapult them into star territory.

Coconut lime cookies drizzled with icing and garnished with lime zest on wax paper.

This recipe was inspired by the crispy coconut cookies from Tate’s that I find in the bodegas and stores near my New York City apartment. Tate’s Bakeshop started in the Hamptons but has expanded their baked goods to stores across the country. Here I blend the idea of their super light, buttery coconut cookie with my favorite lime sugar cookie. The intense, citrusy lime flavor and a hint of toasty coconut in these cookies is incredible. I’ll warn you, though: They are addictive.–Tara Teaspoon

Coconut Lime Cookies

  • Quick Glance
  • Quick Glance
  • 30 M
  • 1 H, 15 M
  • Makes 36 cookies
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  • For the cookies
  • For the icing


Make the cookies

Preheat oven to 350˚F (180°C). Adjust the oven rack to the center position. Line 2 rimmed baking sheets with parchment paper.

In a small saucepan over medium heat, simmer 1/4 cup lime juice until reduced by half, about 4 minutes.

Tester tip: Keep a careful watch on the juice as it reduces as once it begins to evaporate, it tends to disappear quite quickly.

Remove the pan from the heat and stir in the lime zest and coconut oil.

Tester tip: If you think of it, zest your limes a few days in advance and let the zest dry out a bit. This will make it easier to distribute both in the cookie dough and when sprinkling on top of the cookies. Using it right after zesting will make the pieces clump.

In a medium bowl, combine the flour, cream of tartar, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, 1/4 cup confectioners’ sugar, coconut, and egg on medium speed, scraping down sides of bowl occasionally, until combined well, 2 to 4 minutes.

Add lime-oil mixture, and mix until combined. Reduce speed to low; add flour mixture and mix until combined.

Use a spoon or cookie scoop to scoop dough into 1 1/2-inch (4-cm) balls and place, 2 inches (5 cm) apart, on prepared baking sheets.

Tester tip: Be certain to leave some room between the cookies on the baking sheet as they’ll spread somewhat during baking.

Bake until golden brown around edges, 13 to 18 minutes.

Set the sheet on a wire rack and let cool slightly. Place the cookies on a wire rack and let cool completely.

Make the icing

In a bowl, stir together 2 cups confectioners’ sugar and 1/4 cup lime juice until smooth.

Ice the cookies

Drizzle the icing over the cookies. If desired, sprinkle with crystal sugar and extra lime zest, if desired. Let the cookies rest until the icing has set, about 5 minutes. Devour.

Tester tip: A baggie with the corner snipped off or a piping bag fitted with a #3 tip makes easy work of icing the cookies and gives you more control for your Type A personalities.
Print RecipeBuy the Live Life Deliciously with Tara Teaspoon cookbook

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Recipe Testers' Reviews

I love these cookies. My partner, who will eat any kind of cookie as long as it’s a 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 cookie. 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.

Coconut lime cookies on a blue plate.

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