Chewy Coconut Lime Sugar Cookies. A fantastically flavourful and utterly addictive version of sugar cookies that are a sure fire hit wherever you might take them.
The kids and I were treated to the enticing scent of these great chewy coconut lime sugar cookies baking as we arrived home from school the other day. Spouse had been experimenting with a variation on the chewy sugar cookie recipe that has become a standard at our house.
Judging by the number that have been devoured in the past 2 days, I’d say the experiment was a success. The secret to all chewy cookie recipes is not to over bake them. Over baking causes the sugars in the cookie to crystallize and get hard.
Many chewy cookie recipes should actually be under-baked a minute or so and many can fall slightly as they cool. That is perfectly okay.
Variances in actual oven temperatures and the type of metal used in making the cookie sheets can also have a big impact on baking time. I always prefer aluminum baking sheets lined with parchment paper.
When trying any new cookie recipe, bake only a few at a time as a test batch until you get the time right for your oven and baking pans. Then be sure to make a note on the recipe of the pans you used and the exact baking time.
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If you liked this recipe, be sure to try these classic Auntie Crae’s Ginger Sugar Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter softened
- 1 1/2 cups white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- Zest of one large lime finely minced
- 3 tbsp lime juice
- ½ cup unsweetened toasted coconut
- 1/2 cup sugar for rolling cookies
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together the butter and sugar until smooth and very fluffy.
Beat in egg, vanilla extract, lime juice and lime zest.
Gradually blend in the dry ingredients and toasted coconut.
Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. Press down lightly with the bottom of a drinking glass to flatten the balls slightly.
Bake 10 minutes in the preheated oven, or until lightly browned at the bottom edges. (Depending on their size and the pans you are using, these could take longer. Darker pans tend to bake faster. Aluminum bakeware may take about 12-13 minutes. They can be quite pale on top and still be baked, just check that the bottoms are golden brown. As always I recommend baking just 2 or 3 on the sheet first as a test, to get the right time for your oven and bakeware.)
Let stand on cookie sheet two minutes before removing to cool on wire racks.
TO MAKE TOASTED COCONUT - I just sprinkle the coconut on a cookie sheet and bake at 350 degrees F until it starts to brown. Toss it at least once during the baking time. Watch it carefully because it can burn easily if left unattended. Shouldn’t take more than a few minutes.
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