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!
Coconut Lime Sugar Cookies
- 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.