Go Back
Coconut lime cookies drizzled with icing and garnished with lime zest on wax paper.
Print Recipe
4.89 / 9 votes

Coconut Lime Cookies

Coconut and lime go hand in hand and these crispy sugar cookies with lime glaze are no exception. They're like a tropical vacation, in cookie form.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 137

Ingredients

For the cookies

  • 2 tablespoons grated lime zest, from about 4 large limes, plus more for garnish
  • 1/4 cup fresh lime juice, from about 3 - 4 large limes
  • 3/4 cup coconut oil
  • 3 cups all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1 1/2 sticks (6 oz) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/4 cup confectioners’ sugar
  • 1/2 cup unsweetened, finely shredded coconut, lightly toasted
  • 1 large egg

For the icing

  • 2 cups confectioners’ sugar
  • 1/4 cup fresh lime juice, from about 3 - 4 large limes
  • Crystal sugar, for garnish
US - Metric

Instructions

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.

Nutrition

Serving: 1cookie | Calories: 137kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 101mg | Fiber: 1g | Sugar: 14g