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To make coconut lime sugar cookies, gather these ingredients: - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 1 large egg - Zest of 2 limes - 2 tablespoons fresh lime juice - 2 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup shredded sweetened coconut - ¼ cup powdered sugar (for dusting) When measuring ingredients, use dry measuring cups for flour and sugar. Spoon flour into the cup, then level it off with a knife. This gives you the right amount. Use a kitchen scale for butter to ensure accuracy. Make sure your butter is softened, but not melted. Room temperature butter mixes better and helps create a fluffy texture. Fresh ingredients make a big difference in flavor. Use fresh limes for zest and juice. Fresh lime juice brightens the cookies. The zest adds a fragrant kick. Dried coconut works, but sweetened shredded coconut brings sweetness and moisture. If you choose unsweetened, add a bit more sugar to balance the flavors. Using quality ingredients makes these cookies taste amazing. Enjoy baking! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key to getting the right texture. While the oven heats, line a baking sheet with parchment paper. This helps prevent sticking and makes clean-up easy. In a large mixing bowl, add 1 cup of softened butter and 1 ½ cups of granulated sugar. Use an electric mixer to blend them together. Mix on medium speed for about 3-4 minutes. You want the mixture to be light and fluffy. This step adds air, which helps the cookies rise. Next, beat in 1 large egg until it is fully mixed in. Then, add the zest of 2 limes and 2 tablespoons of fresh lime juice. Mix until everything is well combined. In another bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients. Mix until just combined, being careful not to overwork the dough. Finally, fold in 1 cup of shredded sweetened coconut. This adds a nice texture and flavor. Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet. Be sure to space them about 2 inches apart. Lightly flatten each ball with the bottom of a glass or your palm. This helps them bake evenly. Bake the cookies in the preheated oven for 10-12 minutes. Watch for the edges to turn lightly golden. Once done, let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. For a sweet finish, dust the cookies with ¼ cup of powdered sugar once they are cool. To achieve a soft and chewy cookie, use softened butter. This helps blend the sugar well. Make sure to cream the butter and sugar for 3-4 minutes. This adds air, making the cookies light. When mixing in flour, do not overmix. Stop as soon as it is combined. This keeps them from getting tough. For extra flavor, use fresh lime juice and zest. The zest gives a bright taste. If you want a twist, add a pinch of sea salt. It balances the sweetness of the sugar. You can also mix in some coconut extract for a stronger coconut flavor. Try adding lime zest to the powdered sugar for dusting too! One common mistake is not measuring the flour correctly. Too much flour makes cookies dry. Always scoop the flour and level it off with a knife. Another pitfall is baking at the wrong temperature. Check your oven with a thermometer. An oven that is too hot can burn the edges. Lastly, don’t skip cooling the cookies on the rack. This helps them set properly. Pro Tips Chill the Dough: For even better flavor and texture, chill the dough in the refrigerator for at least 30 minutes before baking. This helps the cookies retain their shape and enhances the flavors. Use Fresh Limes: Always use fresh limes for zest and juice instead of bottled lime juice. Fresh ingredients provide a brighter and more vibrant flavor to your cookies. Watch the Bake Time: Ovens can vary, so keep an eye on your cookies as they bake. Remove them from the oven when the edges are lightly golden for the best texture. Experiment with Toppings: Feel free to get creative! Try topping the cookies with a lime glaze or adding a sprinkle of sea salt before baking for a delicious contrast. {{image_2}} You can easily change your coconut lime sugar cookies by adding chocolate chips or nuts. For a fun twist, fold in 1 cup of semi-sweet chocolate chips. They add a rich, creamy taste to each bite. If you prefer nuts, try 1 cup of chopped macadamia or pecans. These crunchy bits give your cookies a nice texture. If you need a gluten-free version of these cookies, worry not! Swap the all-purpose flour with a gluten-free flour blend. Look for options that don't have any added sugars. Make sure to check your baking powder too; some brands contain gluten. Your cookies will still taste amazing and have the same great coconut and lime flavor! Feel free to get creative with flavors! You can replace lime with lemon for a zesty twist. Orange zest and juice also work well, adding a sweet citrus note. If you want a tropical vibe, mix in some pineapple or mango puree. These fun flavor swaps can make each batch unique and exciting! To keep your coconut lime sugar cookies fresh, place them in an airtight container. You can stack them with parchment paper between layers to avoid sticking. Store the container at room temperature for up to one week. If you want them to last longer, consider refrigerating them. If you want to save some cookies for later, freezing works great. Allow the cookies to cool fully first. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer them to a freezer-safe bag or container. They can last up to three months in the freezer. To enjoy, just thaw them at room temperature. These cookies stay fresh for about a week at room temperature. For the best taste, eat them within the first few days. If you notice them getting stale, you can warm them in the oven for a few minutes to revive their softness. Dusting them with powdered sugar right before serving adds a nice touch too! Yes, you can make these cookies ahead of time. Prepare the dough, then wrap it tightly. Store it in the fridge for up to three days. You can also freeze the dough for up to two months. When you are ready, slice the dough and bake as normal. To stop cookies from spreading, chill the dough for at least 30 minutes. This helps the butter harden. Also, make sure to measure your flour correctly. Too little flour can cause spreading. Lastly, avoid overmixing the dough once you add the dry ingredients. If you don’t have lime juice, you can use lemon juice. It gives a similar tangy flavor. You can also try orange juice for a sweeter taste. Just remember that these changes may slightly alter the cookie's final flavor. To make great cookies, start with the right ingredients and tools. Follow the steps to create tasty treats, using tips for the perfect texture and flavor. Don’t forget to try fun variations to mix it up. Finally, store your cookies properly to keep them fresh. Baking cookies is easy and fun! With practice, you’ll master the art. Enjoy sharing your delicious creations with friends and family. Keep exploring and learning; every batch can be better than the last!

Coconut Lime Sugar Cookies

Deliciously sweet and tangy cookies with a tropical twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 1 large egg
  • 2 zest limes
  • 2 tablespoons fresh lime juice
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup shredded sweetened coconut
  • 0.25 cup powdered sugar (for dusting)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  • Beat in the egg until well combined.
  • Add the lime zest and lime juice, mixing until the ingredients are fully incorporated.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  • Fold in the shredded coconut until evenly distributed throughout the dough.
  • Scoop tablespoon-sized balls of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
  • Lightly flatten each cookie with the bottom of a glass or your palm, creating a slight disk shape.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, dust the cookies with powdered sugar for an extra sweet finish.

Notes

Arrange the cookies on a decorative plate and serve with lime wedges for a vibrant touch.
Keyword coconut, cookies, dessert, lime