These coconut lime cookies get a flavor boost from coconut oil, shredded coconut, and lime juice. The lime glaze and zest garnish catapult them into star territory.
This recipe was inspired by the crispy coconut cookies from Tate’s that I find in the bodegas and stores near my New York City apartment. Tate’s Bake Shop started in the Hamptons but has expanded their baked goods to stores across the country. Here I blend the idea of their super light, buttery coconut cookie with my favorite lime sugar cookies. The intense, citrusy lime flavor and a hint of toasty coconut in these cookies is incredible. I’ll warn you, though: They are addictive.–Tara Teaspoon
Coconut Lime Cookies FAQs
Yes. After scooping the dough into balls in step 7, place the dough balls on the baking sheets and set in the freezer until frozen. Stash them in a resealable bag and bake from frozen, as needed. Note that you may have to add 1 to 2 minutes to your baking time.
Spread the coconut in a single layer on a rimmed baking sheet and place in a 325°F (163°C) oven and cook until golden, 5 to 10 minutes. Stir once during baking to ensure the pieces of coconut toast evenly.
Coconut Lime Cookies
Coconut and lime go hand in hand and these crispy sugar cookies with lime glaze are no exception. They’re like a tropical vacation, in cookie form.
Make the cookies
Preheat oven to 350˚F (180°C). Adjust the oven rack to the center position. Line 2 rimmed baking sheets with parchment paper.
In a small saucepan over medium heat, simmer 1/4 cup lime juice until reduced by half, about 4 minutes.
Keep a careful watch on the juice as it reduces as once it begins to evaporate, it tends to disappear quite quickly.
Remove the pan from the heat and stir in the lime zest and coconut oil.
If you think of it, zest your limes a few days in advance and let the zest dry out a bit. This will make it easier to distribute both in the cookie dough and when sprinkling on top of the cookies. Using it right after zesting will make the pieces clump.
In a medium bowl, combine the flour, cream of tartar, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, 1/4 cup confectioners’ sugar, coconut, and egg on medium speed, scraping down sides of bowl occasionally, until combined well, 2 to 4 minutes.
Add lime-oil mixture, and mix until combined. Reduce speed to low; add flour mixture and mix until combined.
Use a spoon or cookie scoop to scoop dough into 1 1/2-inch (4-cm) balls and place, 2 inches (5 cm) apart, on prepared baking sheets.
Be certain to leave some room between the cookies on the baking sheet as they’ll spread somewhat during baking.
Bake until golden brown around edges, 13 to 18 minutes.
Set the sheet on a wire rack and let cool slightly. Place the cookies on a wire rack and let cool completely.
Ice the cookies
Drizzle the icing over the cookies. If desired, sprinkle with crystal sugar and extra lime zest, if desired. Let the cookies rest until the icing has set, about 5 minutes. Devour.
A baggie with the corner snipped off or a piping bag fitted with a #3 tip makes easy work of icing the cookies and gives you more control for your Type A personalities.
Serving: 1cookieCalories: 137kcal (7%)Carbohydrates: 22g (7%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mg (2%)Sodium: 101mg (4%)Potassium: 29mg (1%)Fiber: 1g (4%)Sugar: 14g (16%)Vitamin A: 10IUVitamin C: 1mg (1%)Calcium: 3mgIron: 1mg (6%)
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Originally published December 15, 2020