Coconut Lime Sugar Cookies are like a pina colada in a bite. A fun tropical twist for a classic.
“You put the lime in the coconut and shake it all up”.
It’s all we can sing while eating these cookies. They are a delicious treat and delicious with or without a lime wedge. I personally like to have the lime wedge on top and before eating you squeeze the lime juice onto the cookie. It’s so good…and it’s fun.
It’s a soft coconut, lime sugar cookie topped with a lime coconut cream cheese frosting (you know I like my cream cheese).
When making the cookie you will roll the dough into balls and with the bottom of a glass you will dip the glass into some sugar and press onto the center of the cookie dough ball to flatten them out and get the crinkle edge.
Once you have the baked, cooled and frosted you can add a bit of lime zest and a lime wedge to the top to decorate. Store in refrigerator or at room temperature.
This is one recipe you want to keep on hand. Be sure to save to your PINTEREST cookies board.
|Prep Time||10 minutes|
|Cook Time||8-10 minutes|
- 5 cups ¼all-purpose flour
- cup ¼cornstarch
- teaspoon ½baking soda
- teaspoon ½cream of tartar
- 1 teaspoon salt
- 1 cup butter softened
- 3/4 cup coconut oil melted
- 1 1/4 cup granulated sugar plus ¼reserved
- 3/4 cup powdered sugar
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- 1 teaspoon coconut extract
- 2 eggs
- 1 package cream cheese 8 ounce
- 1/2 cup unsalted butter softened
- 2 teaspoons lime zest
- 3 teaspoons coconut extract
- 4 cups powdered sugar
Coconut Lime Cream Cheese Frosting:
- Heat oven to 350 degrees F. In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tartar, and salt.
- In a large mixing bowl with hand mixer or paddle attachment, cream together butter, coconut oil, sugar (1¼ cups), and powdered sugar.
- Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract. Mix in eggs one at a time.
- Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a parchment lined cookie sheet.
- Dip the bottom of a glass into the reserved ¼ cup sugar and gently press
- onto the cookie ball to flatten the cookie. You still want the cookie to be thick.
- Bake for 8-10 minutes. The tops will not brown. Cool completely before frosting.
- Beat cream cheese, butter, lime juice, lime zest, 3 teaspoons coconut extract until smooth and fluffy. Slowly add powdered sugar. Beat until creamy. Frost the center of each cookie. Garnish with additional lime zest and a slice of lime. When ready to eat, squeeze lime wedge to put juice on top of cookie if desired.