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Coconut Lime Swig Cookies

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Chewy and zesty coconut lime cookies with a delightful tropical touch.

Ingredients

Units Scale
  • 1 1/3 cups all‑purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 2 limes
  • 2 tbsp fresh lime juice
  • 1 cup shredded sweetened coconut

Instructions

  1. Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream butter with granulated and brown sugars until light and fluffy, about 2‑3 minutes.
  4. Add the egg, vanilla, lime zest, and lime juice; beat until well combined.
  5. Gradually add the dry ingredients, mixing just until incorporated.
  6. Fold in the shredded coconut with a spatula.
  7. Using a cookie scoop or tablespoon, drop dough onto prepared sheets, spacing 2 inches apart.
  8. Bake for 10–12 minutes, until edges are set and centers are slightly soft.
  9. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For a stronger coconut flavor, toast the coconut lightly before folding it in.
  • You can roll dough balls in extra sugar or coconut before baking for texture.
  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze baked cookies for up to 3 months; thaw at room temperature.

Nutrition

Find it online: https://easy-tapas-recipes.com/coconut-lime-swig-cookies/