Coconut Lime Cookies with Glaze

It's challenging to strike the right amount of liquid flavour in cookie recipes without destroying the texture and spreadability. These soft coconut lime cookies, on the other hand, are perfect! The cookies are tasty and spreadable, thanks to 1/4 cup of lime juice, a little coconut extract, and plenty of sweetened shredded coconut. Before baking, roll the dough balls in granulated sugar.

Coconut Lime Cookies Details

Flavor: These coconut lime cookies have a light, summery flavour that will satisfy your craving for something different when the weather warms up. Don't omit the glaze; it adds taste and solidifies after a few hours, making the cookies easier to stack, store, and transport.

The texture of these cookies is soft, with a slightly cakey crumb. However, they are not as cake-like as blueberry muffin cookies.

This is a fairly basic cookie recipe that involves the use of an electric mixer. Before incorporating the coconut into the cookie dough, pulse it a few times in a food processor to break down the shreds. This is also something I advocate in our coconut macaroons and coconut cake recipes. Smaller coconut chunks keep the cookie dough balls tight and compact, resulting in a more appealing texture.

Time: Chilling the cookie dough in the refrigerator for at least 1.5 hours is a must. Because there is a lot of liquid in these coconut lime cookies (lime juice), the dough is incredibly soft and sticky. The less the cookie dough spreads, the colder and stiffer it is. As an added plus, chilling the dough before baking allows the flavours to develop and settle.

Coconut Lime Cookies' Key Flavor Ingredients

Lime Juice and Zest: Regular limes or key limes can be used. Without the citrus, I haven't tried these coconut lime cookies. Replace the lime juice and zest with lemon juice and zest for a coconut lemon biscuit. Today's cookies have a bit more citrus flavour than the lemon ginger biscuits.

Sweetened Shredded Coconut: I strongly advise using sweetened shredded coconut instead of unsweetened because it is moister and makes a significant difference in the flavour, moisture, and texture of the cookie. You can use unsweetened coconut flakes if that's all you have, knowing that the texture and flavour will alter.

Coconut Extract: Without a little coconut extract, I found the coconut flavour in these cookies to be weak, similar to how I found it in these coconut cupcakes. The cookies are still delicious without it, but if coconut extract is available, use it. It's fairly widespread at most large supermarkets.

  • . 1 and 1/4 cups (100g) sweetened shredded coconut*
  • . 2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
  • . 1 teaspoon cornstarch*
  • . 1 teaspoon baking soda
  • . 1/2 teaspoon salt
  • . 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • . 1 and 1/2 cups (300g) granulated sugar, divided
  • . 1 large egg, at room temperature
  • . 1/4 cup (60ml) fresh or bottled lime juice (regular or key lime), at room temperature*
  • . 2 teaspoons lime zest (regular or key lime)*
  • . 1 teaspoon coconut extract
  • . 1 cup (120g) confectioners’ sugar (or more, as needed)
  • . 2 Tablespoons (23ml) fresh lime juice
  • 01.Optional but recommended: Pulse the coconut shreds in a food processor or chop them up with a sharp knife so they are finer. Smaller pieces make a more desirable texture in the baked cookies. Set aside for step 3.
  • 02.Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  • 03.In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and 1 cup (200g) granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lime juice, lime zest, and coconut extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that’s ok.
  • 04.Scrape down the sides and up the bottom of the bowl. Turn the mixer down to medium speed and beat in the coconut. Add the dry ingredients and beat on low speed until combined. Dough is thick, creamy, and sticky.
  • 05.Cover and chill the cookie dough in the refrigerator for at least 1.5 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for 15 minutes before rolling and baking because the dough will be quite firm.
  • 06.Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • 07.Pour remaining sugar into a large bowl. Roll cookie dough into balls, about 1 Tablespoon of dough per cookie. Roll each in granulated sugar. Arrange 3 inches apart on the baking sheets.
  • 08.Bake for 12-13 minutes or until very lightly browned on the sides. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • 09.Make the glaze: Whisk the glaze ingredients together. If desired, add more confectioners’ sugar to thicken or more juice to thin out. The thicker the glaze, the whiter (and less translucent) it will be. Drizzle on cooled cookies and feel free to garnish each with more shredded coconut and/or lime zest. Icing will set after about 1 hour, so these are convenient to store and transport.
  • 10.Cookies without glaze stay fresh covered at room temperature for up to 1 week. Cookies with glaze stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.