Gooey Lime Cookies *with toasted coconut!
The cookie equivalent of sipping a coconut lime daiquiri while lounging on a sandy tropical beach!
These Gooey Lime Cookies *with toasted coconut* are soft, gooey, and zesty! They are the ultimate tropical treat to have you re-living your favourite summer vacation! Inspired by my favourite lemon cookies, these Gooey Lime Cookies have a delicately crisp exterior encasing the most delicious and soft zesty lime interior.
If you have never put cream cheese in a cookie, you have been missing out! Cream cheese makes for a wonderfully soft cookie that feels like a pillow in your mouth and melts like butter. The combination of cream cheese and coconut create {dare I say} a soft and gooey masterpiece of a cookie with a complementary nutty crunch! These cookies are a favourite at every summer picnic they have ever attended!
To make these Gooey Lime Cookies, you will need:
- Lime (zest AND juice)
- Toasted Coconut (available at your local bulk food store)
- Flour
- Sugar (both granulated and powdered)
- Butter
- Egg
- Cake essentials: Baking Powder, Salt, Vanilla Extract
Let’s make some my favourite Gooey Lime Cookies!
Preheat oven to 350F (325F Convection Bake). Line baking pan with parchment paper. In a small bowl, mix flour with salt, and baking powder. Mix with whisk to aerate and sift mixture. Set aside.
Juice and zest one lime! (remembering not to over zest – if you’ve gone too far, you will see white! White is more bitter)
In a large mixing bowl with a hand/electric mixer, combine softened butter, cream cheese, and granulated sugar. Beat until creamy, about 2-3 minutes.
Add egg, vanilla extract, and the juice of one lime. Beat on medium speed until fluffy.
Slowly add flour mixture to wet mixture. Add toasted coconut and mix until just combined.
Scoop out cookie dough with a 2 Tbsp cookie scoop (or using 2 spoons).
Drop the wet dough into the powdered sugar and coat completely (rolling dough balls in sugar).
Place dough onto baking sheet, 2” apart and bake for ~10 minutes or until they no longer look wet on top (mine were perfect after 10 minutes at 325F convection oven) . Remove from oven, sprinkle with additional coconut on top and cool for 5 minutes on baking sheet. Complete cooling on wire cooling racks.
Enjoy!
Gooey Lime Cookies *with toasted coconut!
Ingredients
- 2 cup + 1 tbsp All-purpose flour
- 3 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/2 cup Unsalted Butter softened, room temperature
- 8 oz Cream Cheese softened, room temperature
- 1 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 Egg large
- Zest of 1 lime
- Juice of 1 lime
- 1/4 cup Toasted Coconut finely ground (few pulses in a chopper/food processor)
- 1/2 cup Powdered Sugar
Instructions
- Preheat oven to 350F (325F ConvectionBake). Line baking pan with parchment paper.
- In a small bowl, mix flour with salt, and baking powder. Mix with whisk to aerate and sift mixture. Set aside.
- In a large mixing bowl with a hand/electric mixer, combine softened butter, cream cheese, granulated sugar and lime zest. Beat until creamy, about 2-3 minutes.
- Add egg, vanilla and the lime juice. Mix to incorporate.
- Slowly add flour mixture to wet mixture. Add toasted coconut and mix dough until just combined.
- Scoop out cookie dough with a 2 tbsp cookie scoop (or using 2 spoons). Drop the wet dough into the powdered sugar and coat completely (rolling dough balls in sugar).
- Place dough onto baking sheet, 2” apart and bake for ~10 minutes or until they no longer look wet on top (mine were finished after 10 minutes at 325F convection oven). Remove from oven, sprinkle with additional coconut on top and cool for 5 minutes on baking sheet. Complete cooling on wire cooling racks.
- Enjoy!
Notes
- These cookies are perfectly soft, gooey, and buttery when finished!
- The uncooked dough can be easily frozen for up to 3 months!
- To freeze: Scoop cookies out individually, place on flat plate/baking pan and freeze for 30 minutes. Once chilled, place them in an airtight freezer bag and return to freezer.
1 thought on “Gooey Lime Cookies *with toasted coconut!”