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.
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.
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.