Okay, picture this: a real You’re craving a little slice of sunshine, something bright and zesty, but you also want that little bit of lemon. What are some of the best cookies? What are the Key Lime Coconut Cookies? I always think of them as the cookie version of key lime pie, but with a tropical twist thanks to the coconut. I like sugar cookies, but I don’t eat them. They’re delicious. What makes them so interesting? I think anyone can bake these cookies.

What is Key Lime Coconut Cookies?

What is the best Key Lime Coconut Cookies? What are some of the best key lime cookies? What’s essentially a buttery cookie base, amped up with key lime zest and juice, and then studded with toasted almonds? What is the best way to serve shredded coconut? The combination is just heavenly. All-purpose flour is used in this recipe, so it’s easy to make.

Why you’ll love this recipe?

What is a good recipe to make?

Flavor Explosion:The lemon zest gives these cookies a citrusy tang that perfectly balances the sweetness of the cookies. Coconut and sugar. I find the key lime to be particularly fragrant.
SurprisinglyWhat are some of the best flavor combinations for cookie dough? If I can do it after a long day at work, you definitely can!
Budget FriendlyAll of the ingredients are pretty standard baking staples, so you probably already have most of them in your pantry. Coconut flakes are easy to find at most grocery stores.
Versatile Treat:What are some of the best cookies to serve with vanilla ice cream? What is better: coffee or cream? What are some good ways to serve them on top of yogurt or oatmeal?

What I love most about this recipe is that it’s a unique twist on the classic cookie. I’m a big fan of anything lime flavored, so these are my new go-to whenever I want to have sweet treat. Is it better to bake cookies than a regular cookie?

How do you make Key Lime Coconut Cookies?

Quick Overview

What are some easy ways to make Key Lime Coconut Cookies? What are some ways to whisk together the dry ingredients, cream the butter and sugar, mix in the wet ingredients and serve. What are some ingredients, and then combine everything. Then fold in coconut flakes. I love baking these cookies, because it’s a quick activity and you can adjust the taste according to your preference.

Ingredients

For the cookies:

1 cup (2 sticks) unsalted butter, softened: Make sure your butter is truly soften, not melted. How can you make a pliable cloth?
34 cup granulated sugar: Adds sweetness and helps create a tender crumb.
¾ cup packed light brown sugar: Adds moisture and a slightly chewy texture.
2 large eggs: Binds the ingredients together and adds richness.
What is the best vanilla extract for cookies?
1 teaspoon almond extract: 14 teaspoon nut What is the best way to replace lime with lime?
2 12 cups all-purpose flour: Provides the structure for cookies. I tried using bread flour and it didn’t work as well.
1 teaspoon baking soda: Helps the cookies rise and creates a soft texture.
1 teaspoon salt: Balances sweetness and enhances the other flavors.
12 cup key lime juice: Freshly squeezed is best for the most intense flavor! Is bottled juice good?
2 tablespoons key lime zest: Adds a burst of citrusy aroma and flavor.
1 cup shredded coconut: Adds texture and a subtle coconut flavor. I like to use unsweetened coconut so the cookies are not too sweet.

For the Glaze (Optional):

2 cups powdered sugar: Provides the sweetness and structure for the glaze.
14 cup key lime juice: Adds flavor and helps create a smooth, pourable glaze.
Add 1 tablespoon melted butter to glaze.
12 teaspoon lime zest: Enhances the key lime flavor of the glaze.

What are the steps in

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. I always do this. How do I clean cookies? If you don’t have parchment paper, you can grease the baking sheet.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Whisking is key (pun intended! ) to ensure everything is evenly distributed. How do you remove baking soda from cookies? If you have a sifter, it’s recommended to assemble the ingredients together.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. What is the best way to do this with an electric mixer? The mixture should be pale in color and almost doubled in volume. Beat the eggs one at a time, then stir in the vanilla extract and almond extract (if using). Make sure your eggs are at room temperature; they’ll incorporate more easily into the batter. What is the best way to make sure everything is evenly combined in a bowl?

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do you not overmix? Overmixing develops gluten in the flour, which can result in tough cookies. The batter should be thick and slightly sticky.

Step 5: Add Key Lime and Coconut

Stir in the lime juice, key lime zest, and shredded coconut. Serve warm. Mix until everything is evenly distributed throughout the batter. If you want a stronger key lime flavor, you can add some extra zest. If you add too much juice to a cookie, it will spread too thin.

Step 6: Drop Cookies

Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each. If you’re baking cookies, don’t overcrowd the pan. They will spread a bit as they bake. I like to use a cookie scoop to ensure that all the cookies are the same size.

Step 7: Bake

Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are set. Do not overbake cookies. They will continue to bake as they cool. I always set a timer for 9 minutes and then check them every minute after that. When cookies are ready, you can tell if the top is no longer shiny or wet. Is it a good idea to

Step 8: Cool

Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. This prevents them from breaking apart. If you’re glazing the cookies, wait until they are completely cool before applying the glaze.

Step 9: Glaze (Optional)

While the cookies are cooling, prepare the glaze (if using). In a medium bowl, whisk together the powdered sugar, key lime juice, melted butter, and key lime zest until smooth. Add more key lime juice or powdered sugar as needed to achieve your desired consistency. Drizzle the glaze over the cooled cookies. I like to use a spoon to drizzle the glaze, but you can also dip the tops of the cookies into the glaze.

Step 10: Slice & Serve

Let the glaze set before serving. The cookies are best enjoyed within a few days of baking, but they can be stored in an airtight container at room temperature for up to a week. These are best served immediately, with some good friends and family!

What to Serve It With

These Key Lime Coconut Cookies are delicious on their own, but here are some ideas for making them even more special:

For Breakfast: Pair them with a strong cup of coffee or a refreshing glass of iced tea. I love to crumble a cookie on top of my yogurt for a little extra sweetness and flavor.

For Brunch: Arrange them on a platter with other pastries and fruits for an elegant presentation. Serve them with mimosas or sparkling wine for a festive touch.

As Dessert: Serve them with a scoop of vanilla ice cream or a dollop of whipped cream. Drizzle them with chocolate sauce or sprinkle them with toasted coconut for extra indulgence.

For Cozy Snacks: Enjoy them with a warm glass of milk or a cup of hot chocolate. They’re also delicious dipped in Nutella or peanut butter.

In my family, we always make these cookies for beach trips, because they remind us of sunshine and good times. They’re the perfect snack to share with friends and family!

Top Tips for Perfecting Your Key Lime Coconut Cookies

Here are some tips and tricks that I’ve learned over the years for making these Key Lime Coconut Cookies:

Butter Softness: Make sure your butter is truly softened, not melted. Softened butter will cream together with the sugar more easily, resulting in a lighter, fluffier cookie. To soften butter quickly, you can cut it into small pieces and let it sit at room temperature for about 30 minutes. Or, you can microwave it for a few seconds at a time, being careful not to melt it.

Mixing Advice: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in tough cookies. Mix the dry ingredients into the wet ingredients until just combined. It’s okay if there are a few streaks of flour remaining.

Coconut Quality: I like to use unsweetened shredded coconut so the cookies aren’t too sweet. But you can use sweetened coconut if you prefer. Just be sure to reduce the amount of sugar in the recipe accordingly. I’d recommend using half the amount of sugar called for in the recipe.

Key Lime Zest: The key lime zest is what gives these cookies their signature flavor, so don’t skip it! Use a microplane or fine grater to zest the limes, being careful not to grate the white pith, which is bitter.

Baking Tips: Bake the cookies until the edges are lightly golden brown and the centers are set. The cookies will continue to bake a bit as they cool, so don’t overbake them. I always set a timer for the minimum baking time and then check them every minute after that.

Glaze Consistency: Add more key lime juice or powdered sugar as needed to achieve your desired glaze consistency. If the glaze is too thick, add a little more juice. If it’s too thin, add a little more sugar. The glaze should be smooth and pourable.

After years of baking these cookies, I’ve learned that the key is to not be afraid to experiment! Add different flavors, adjust the sweetness level, and have fun with it. These cookies are very forgiving.

Storing and Reheating Tips

Here’s how to store and reheat these cookies to keep them fresh and delicious:

Room Temperature: Store the cookies in an airtight container at room temperature for up to a week. To keep them from drying out, you can add a slice of bread to the container. The bread will absorb any excess moisture and keep the cookies soft.

Refrigerator Storage: Store the cookies in an airtight container in the refrigerator for up to two weeks. Let them come to room temperature before serving.

Freezer Instructions: Freeze the cookies in an airtight container for up to two months. Thaw them at room temperature before serving. I like to wrap the cookies individually in plastic wrap before freezing them, so they don’t stick together.

Glaze Timing Advice: If you’re freezing the cookies, wait to glaze them until after they’ve thawed. The glaze may become sticky or runny if frozen.

I’ve found that these cookies taste best when they’re fresh, but they’re still delicious after being stored. Just be sure to store them properly to keep them from drying out.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help bind the ingredients together and prevent the cookies from being too crumbly. You may need to add a little extra liquid to the batter, as gluten-free flours tend to absorb more moisture than regular flour. You should add at least a tablespoon of milk.

Can I use regular limes instead of key limes?

While I highly recommend using key limes for the most authentic flavor, you can use regular limes if you don’t have access to key limes. Just keep in mind that regular limes are less acidic and have a slightly different flavor profile. You may need to add a little extra lime juice to compensate for the difference. I would suggest 1/4 of lime juice extra!

Can I make this as bar cookies instead?

Yes, you can bake this recipe as bar cookies. Simply press the batter into a greased 9×13 inch baking pan and bake for 20-25 minutes, or until the edges are golden brown and the center is set. Let the bars cool completely before cutting them into squares. This is a good option if you want to make a large batch of cookies quickly and easily.

How can I adjust the sweetness level?

If you prefer a less sweet cookie, you can reduce the amount of sugar in the recipe by ¼ cup. You can also substitute the granulated sugar with a natural sweetener, such as honey or maple syrup. Just keep in mind that natural sweeteners may affect the texture of the cookies.

What can I use instead of the glaze?

If you don’t want to make the glaze, you can simply dust the cookies with powdered sugar. You can also drizzle them with melted chocolate or sprinkle them with toasted coconut. You could also just skip the glaze altogether and enjoy the cookies plain.

Final Thoughts

These Key Lime Coconut Cookies are seriously addictive! They’re the perfect combination of tangy, sweet, and chewy, and they’re surprisingly easy to make. The touch of coconut, the citrus of the lime… I mean, what’s not to love? If you’re looking for a unique and delicious cookie recipe, this one is a must-try.