Chewy Coconut Lime Sugar Cookies

Written by Tad. Posted in Cookies

Kind of like snickerdoodles with coconut and lime! Easy to make, soft and chewy, exotic taste!


Here is our grandson, Hunter, enjoying one on the back deck.

Recipe By:

My Baking Addiction




2 ¾  cups all-purpose flour

1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1½  cups white sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon coconut flavoring
zest of one large lime, finely minced
3 tablespoons lime juice
½ cup unsweetened toasted coconut, * SEE NOTE
½ cup sugar, for rolling dough balls


1. Heat oven to 350 degrees. Line cookie sheets with parchment paper. Put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quickly if you aren’t watching closely.

2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together butter and 1½ cup sugar until smooth and very fluffy.

4. Beat in egg, vanilla extract, coconut flavoring, lime juice and lime zest.

5. Gradually blend in dry ingredients and toasted coconut.

6. Roll 2 tablespoons of dough into a ball and roll in sugar. Place balls on lined cookie sheets about 1½  inches apart. These do spread quite a bit.

7. Let stand on cookie sheet two minutes before removing to cool on wire racks

8. Bake 8 to 10 minutes in the preheated oven, or until edges are lightly browned.


I used sweetened coconut and it worked fine.

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Comments (3)

  • Sandy


    Hunter loves your Cooks


  • Anne


    I’ve been waiting for the right event to make these cookies and today I have it, an end of season pool party. Unfortunately I was out of butter. So I decided to try it with coconut oil. Since you said they went quite flat I was concerned the oil would exacerbate that and added more flour and another egg. For extra flavor I used 1 t coconut flavor instead of a half. I always seem to burn flaked coconut so instead of toasting and adding to the batter I just rolled the balls in plain old sweetened flaked coconut. Baked until coconut started to toast, about 15 minutes. The end result of all that messing around? Perfect, a little crisp, nicely shaped with small spread coconut cookies. Somewhere in there I lost the lime flavor. Still tasty.


  • Tad


    This is great! Over all the years, I have found that messing around like this is more fun that following the recipe perfectly, especially if you are pleased with the results. Keep it up!


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