Easy, one-bowl Coconut Lime Cookies packed with coconut and lime flavors. Add your favorite white (or dark) chocolate chips for a delicious, summertime cookie!
Coconut Lime Cookies
These Coconut Lime Cookies might just be my favorite “summertime cookie” yet. The lime zest. The sweetened coconut flakes. The extra brown sugar. These cookies are good. And since the dough requires zero chilling, you’ll be done baking in a little over an hour (that’s worth celebrating, right?!). Bake these up and bring them to your next get-together…or store them in your freezer for when a cookie craving hits. If you love coconut & lime together, then I know you will love these cookies! Add your favorite chocolate chips – white, dark, milk, semi-sweet – and enjoy.
Why You’ll Love These
- Triple-tested to ensure the perfect cookie
- Soft but not cakey in texture
- Made using only one mixing bowl
- Require zero chill time
What You’ll Need
- Plant-based butter (or regular butter) keeps these cookies moist and delicious. Use your favorite baking “butter” or real butter for these cookies.
- Brown sugar adds sweetness and moisture. You can use light or dark brown sugar – I used light brown sugar.
- White sugar also adds sweetness. You can use a regular white sugar, raw sugar, unrefined sugar, or even a coconut sugar – just be aware that the gram measurement will vary depending on the type of sugar you use.
- Coconut extract adds to the coconut flavor in these cookies. I would say it is optional but I recommend it for more flavor!
- Lime zest brings the lime flavor. Feel free to add as much as you’d like – I found that 3-4 small limes was enough. If you want more lime flavor, then add more zest.
- Egg binds the ingredients together. I haven’t tested this recipe with any egg alternatives.
- Salt enhances flavor.
- Baking soda leavens the cookies and helps with proper spread in the oven. You’ll want to use baking soda and not baking powder.
- All-purpose flour makes up the bulk of the dough. I like to use an unbleached variety, but any all-purpose flour will work.
- Shredded coconut adds flavor and texture to these cookies. I like the sweetened coconut flakes that can be found in the baking aisle of the grocery store.
- White chocolate chips pair so well with the lime and coconut. I also made this recipe with dark chocolate chips and love that combo, too! It’s up to you what kind of chocolate you’d like to add.
More Recipes You Might Love
Orange White Chocolate Chip Cookies
Triple Chocolate Inside Out Cookies
Coconut Cake with Coconut Buttercream
Coconut Lime Cookies
Easy, one-bowl Coconut Lime Cookies packed with coconut and lime flavors. Add your favorite chocolate chips for a delicious, summertime cookie!
- 1/2 cup (113g) plant-based butter (or regular butter), softened
- 1/2 cup (104g) light brown sugar, packed
- 1/4 cup (56g) white granulated sugar
- 1 tsp coconut extract
- 1 large egg
- Zest from 3 small limes (plus another 1-2 limes for zesting over baked cookies)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/4 cups (163g) all-purpose flour
- 1 cup (85g) sweetened coconut flakes (see Note 1)
- 3/4 cup (143g) white chocolate chips, divided (see Note 2)
- Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
- In a large bowl, beat together the butter and sugars until fluffy. Beat in the coconut extract, egg, and fresh lime zest. Finally, beat in the salt and baking soda.
- Add the flour and coconut flakes to the dough and use a large spoon or spatula to stir the ingredients together. Stir in 1/2 cup of the white chocolate chips.
- Scoop dough balls 1 1/2 Tbsp in size, or bigger if you'd like - see Note 3. (NOTE: I like to scoop, roll, and bake 8 dough balls at a time on a standard 1/2 sheet pan.) Gently roll each dough ball smooth and place on the parchment-lined baking sheet. Press extra white chocolate chips (from the remaining 1/4 cup) into the tops of the dough balls.
- Bake 6-8 cookies at a time at 350°F for 7-9 minutes, or until the cookies no longer look wet in the center. These cookies will not brown much at the edges. Allow cookies to cool on the baking sheet for 2 minutes before removing to a cooling rack.
- Repeat Steps 4-5 until all cookies are baked, making sure to only place dough balls on a room temperature baking sheet.
- Top the baked cookies with a sprinkling of fresh lime zest and enjoy - these cookies taste best the day they're baked. Leftovers can be stored in an airtight container at room temperature.
- Sweetened Coconut Flakes: you can find this in the baking aisle of the grocery store - it's more like a shredded coconut than "flakes".
- Chocolate Chips: most white chocolate chips are typically not dairy-free, but you can find them at some stores. Feel free to use your favorite chocolate chips in this recipe. Dark chocolate chips make for a great substitution!
- Dough Ball Size: you can bake these cookies using 1 1/2, 2, or 3 Tbsp dough balls. The bigger the dough balls, the longer the cookies will take to bake. And, of course, the fewer cookies you'll have.
Did you make this recipe? I would love to see!
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