Coconut Lime Sugar Cookies

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.

Chewy Coconut Lime Sugar Cookies

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. 

This recipe calls for toasting the coconut for even more flavour.

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.

Chewy Coconut Lime Sugar Cookies

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.

Finely minced lime zest

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.

Lime is a fantastic pairing with coconut.

If you liked this recipe, be sure to try these classic Auntie Crae’s Ginger Sugar Cookies.

Auntie Crae’s Ginger Sugar Cookies

Originally published March 2020. Updated may 2020.

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Coconut Lime Sugar Cookies

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Chewy Coconut Lime Sugar Cookies

Yield: 24 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

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.

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Ingredients

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• 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

Instructions

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. 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.
7. 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.)
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Notes

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.

Nutrition Information

Yield

24

Serving Size

1 cookie
Amount Per Serving Calories 200Total Fat 9gSaturated Fat 6gUnsaturated Fat 0gCholesterol 27mgSodium 165mgCarbohydrates 28gFiber 1gSugar 17gProtein 2g

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