If you habitually put the lime in the coconut, you are going to LOVE these Coconut Lime Cookies! These little bites of heaven are soft, chewy, and bursting with coconut lime flavor!
Sometimes I crave a soft cookie. A chewy, dainty cookie.
Itty bitty cookie.
A cookie super jam-packed with flavor.
If you’ve followed this space long enough you know, I love flavor.
I love cookies.
I love tropical somethin’ somethins’.
It’s the island girl in me.
The Caribe flowing through my veins.
These flavors remind me of palm trees and sea breeze.
These flavors remind me of sunscreen and chlorine; a drink in one hand and a super trashy book in the other.
These flavors remind me of this Coconut Lime Cookie.
Flow with me, we’re going to talk about mini mouth vacations.
This recipe was adapted from Grandbaby Cake’s Key Lime Pie Cookies. She posted them on her Instagrams the other day and I immediately thought, ‘This could use some coconut flakes.
Aside from the coconut flakes and lime, there is something special that goes into making these little Coconut Lime beauties.
Ready to have your socks knocked off?
In addition to lime zest, lime juice, coconut flakes, and love – Crushed cookies are added to this already perfect cookie dough.
Yeah, that right.
Grandbaby Cake’s recipe calls for graham crackers. I, however, was out of grahams so used crushed nilla wafers instead.
I finished them with a coconut lime glaze. You know, for that flavor punch in the face.
Mr. M.O.B who has NEVER been a fan of citrus cookies channeled his inner Bob and ate an insane amount of these.
One bite and you will be transported to all the tropical islands in existence. At once. I’m serious!
It’s a cookie within a cookie, plus lime, and coconut flakes.
It’s like the summer Turducken.
Except it’s a cookie.
If you’re in the mood for something chewy, dainty, packed with flavor, and a vacation is yo’ mouth – Give these Coconut Lime Cookies a try.
Coconut Lime Cookies
- For the cookies
- All-purpose flour, spooned then leveled - 2¼ cups
- salt - 3/4 teaspoon
- baking soda - ½ teaspoon
- Unsalted butter, at room temperature - 1 cup (2 sticks)
- Granulated sugar - 1 cup + 1 tablespoon
- Egg - 1 large
- Lime juice - 3 tablespoons
- Grated lime zest - 2 teaspoons
- vanilla extract - 2 teaspoons
- Finely crushed nilla wafers - 1 cup
- Sweetened flaked coconut - 1 cup
- For the Coconut Lime Glaze
- confectioners sugar - 1 cup
- lime juice - 1/4 - 1/2 teaspoon
- Sweetened cream of coconut ( I used coco lopez) - 1 tablespoon
- whole milk - 1 tablespoon
Preheat the oven to 350° Fahrenheit. Line two baking sheets with parchment paper and set aside.
To a medium bowl, add the flour, salt, and baking soda. Mix briefly to combine and set aside.
In a bowl of an electric mixer fitted with a paddle attachment over medium/hihg speed, cream the butter and the sugar until light and fluffy, about 3-5 minutes.
Add the egg and beat until combined, followed by the lime juice, lime zest, and vanilla extract. Stop and scrape the mixer. Turn the mixer speed to low and add the flour mixture at once. Mix for a few seconds until moistened, then add the crushed nilla wafers and mix a few more seconds until combined. Turn off the mixer and fold in the sweetned coconut flakes.
With a cookie scoop, scoop out mounds of dough and roll into balls. Place balls of dough on the baking sheet about 2 inches apart.
Place in the oven and bake for 9 minutes until the cookies have a light golden color. Do not bake for longer than 9 minutes. Remove baking sheets from the oven and allow to cool for about 5 minutes, then transfer cookies to a rack to cool completely. While the cookies cool, make the glaze.
To a small bowl, add the confectioners' sugar, lime juice, sweetened cream of coconut, and whole milk. Mix until combined. Add more confectioner's sugar if you prefer a thicker glaze. If you prefer a thinner glaze, you can add more cream of coconut or lime juice.
Drizzle glaze over cooled cookies with the tines of a fork and allow the glaze to set completely before serving.
Store the cookies airtight at room temperature for up to 3 days.
Adpated from: Grandbaby Cakes