Key Lime cookies with Toasted Coconut


Who says Key Lime is just a summer vibe? Not in this house! And these cookies have a super light and buttery profile – not too “limey”. But I’m going to warn you right now… these are extremely addicting!

Key Lime Cookies with Toasted Coconut

Perfection in a light, vibrant cookie
Course: Dessert
Cuisine: American
Keyword: Baking, Cookies
Servings: 30


  • Stand Mixer with paddle attachment


  • 360 grams AP flour
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Kosher salt
  • 226 grams Unsalted butter - 2 sticks, room temp
  • 300 grams white sugar
  • 1 whole egg
  • zest one lime
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1/4 Cup Key lime juice - Nellie & Joe's
  • 3/4 Cup sweetened coconut flakes - lightly toasted
  • 1/4 Cup white sugar - for rolling cookies


  • Preheat oven to 350 degrees. Line 2 cookie sheets with silmat or parchment.
  • In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
  • In a 1/4 sheet pan, sprinkle coconut in thin layer and place in warming oven for a few minutes. Watch closely!
  • In stand mixer with paddle attachment, beat sugar and butter until smooth and fluffy.
  • On low speed, add egg, extracts, lime juice and zest.
  • Gradually blend in the dry ingredients and toasted coconut. Don't over work the dough.
  • Roll rounded tablespoon of dough into balls, and roll in sugar. Place 12 on lined cookie sheets aevenly apart.
  • Bake 12-13 minutes in the preheated oven, or until barely browned around edges.


Recipe will make 30 cookies (using TBSP size balls). 
Be sure to not overwork dough once dry ingredients are added!
Tried this recipe?Let us know how it was!

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