These Easy Coconut Lime Sugar Cookies have all the characteristics of a classic sugar cookie with a perfect summery twist!
Ahh sugar cookies. With that crisp edge, soft chewy center and signature sweet aroma, it’s a cookie that satisfies all senses. When I was a kid I remember going into our local bakery and eyeing up the HUGE sugar cookie that was covered in rainbow sprinkles. Those were thaaa best.
While cruising through my Facebook feed, I spotted this very summery creation by The Girl Who Ate Everything. Coconut + Lime can do no wrong so I was so excited to use these flavors in a sugar cookie. Coconut Lime Sugar Cookies, so brilliant!
This recipe is everything I hoped for.
I was surprised that neither flavor overpowered the other. I was prepared for a huge hit of lime but the tastes were very well balanced. You take a bite and first you crunch through that sugar-coated layer, then your teeth sink into the soft chewy center. You get a little lime, then you get a little bit of coconut. A white chocolate chip starts to melt and ends with a cool and creamy finish (the recipe doesn’t call for this but I thought this would add a nice touch…and it did!)
This recipe is also SUPER easy to make and will be a guaranteed hit at your next pool party!
An easy, classic sugar cookie with the perfect summery twist! Coconut Lime Sugar Cookies have a crisp edge, soft chewy center and sweet aroma.
- 2¾ c all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 c butter softened
- 1 ½ c white sugar
- 1 egg
- ½ tsp vanilla extract
- 1 tsp coconut extract
- zest of one large lime finely minced
- 3 tbsp lime juice
- ¾ c white chocolate chips
- ½ c unsweetened toasted coconut
- ½ c sugar for rolling the cookies
Preheat oven to 350°F.
Line cookie sheets with parchment paper. Spread coconut out and bake for about 5 minutes.
In a bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Using a mixer and paddle attachment, beat together the butter and sugar until fluffy.
Add in egg, vanilla extract and coconut extract, lime juice and lime zest.
Gradually add in the dry ingredients, white chocolate chips and toasted coconut.
Roll rounded tablespoons of dough into balls, and roll in sugar.
Place on lined cookie sheets (these do spread quite a bit so be sure to allow space in between).
Bake for about 12-15 minutes in the preheated oven, or until very lightly browned.
Allow to cool on cookie sheet two minutes before transferring to a metal rack.
Recipe by www.the-girl-who-ate-everything.com