Laura Walton

Lemon-Lime Coconut Cookies

In the midst of record cold temperatures, I made a tropical cookie. Why? I shouldn’t have to answer that.

Now, you know me – I’m all about using what’s available locally. But I happened to have an embarrassment of citrus fruit, namely limes and lemons, and man oh man do I love some lime zest like a good Dominican girl. Pair that with some shredded coconut that just happened to fall into my shopping basket (okay, I dug it out of a bulk bin, and then it fell, neatly packaged and twist-tied), and we have ourselves a pool party.

Look, I don’t make the rules. I just made a lemon-lime coconut cookie, and I’m going to share it with you, because I didn’t find a good recipe anywhere else, and this one is good. And you need a vacation, if only for your mouth.

Now go make cookies, because it’s cold and you should warm up your kitchen. Bye!

Lemon-Lime Coconut Cookies

  • Servings: 12-16 cookies
  • Print

Tropical fun in the dead of winter! Use unsweetened coconut so the cookies don’t burn easily.

you will need:

  • 2 ½ c all-purpose flour
  • ¾ tsp baking soda
  • ¾ tsp salt
  • ½ c unsweetened shredded coconut, plus more for sprinkling
  • 1 c unsalted butter, softened (but not too soft)
  • 1 ¾ c granulated sugar, plus ¼ c for rolling
  • grated zest of 1 medium lemon and 1-2 limes (about 2 tsp of each, divided use)
  • 2 medium or large eggs
  • 1 tsp vanilla extract
  • optional: ½ tsp of either lemon or coconut extract, or both if you’re feeling frisky

Directions

  1. Preheat the oven to 350 degrees F. Line two heavy-bottomed baking sheets with Silpats or parchment paper.
  2. In a medium bowl, combine your dry ingredients: flour, baking soda, and salt. Set aside.
  3. Place ¼ c granulated sugar into a small bowl, and combine with 1 tsp each lemon and lime zest, breaking apart any clumps (you can use your fingers). Set aside.
  4. In a large bowl or bowl of a stand mixer with paddle attachment, beat the butter until creamy, about 1 minute (or 2 minutes by hand with a wooden spoon). Add granulated sugar and remaining citrus zest, and beat until light and fluffy, about 2-3 minutes. Add eggs, vanilla, and other extract(s) (if using) and beat until combined. Add the flour mixture and beat until just combined. Beat in shredded coconut until incorporated.
  5. Form the cookie dough into 2 tablespoon-sized balls. (If you want mega cookies, use a ¼ c muffin scoop for each dough ball, and adjust your baking time 2-3 minutes longer.) Roll each ball in the citrus sugar and place dough balls on your lined pan, at least 2 inches apart. Sprinkle each with a bit of shredded coconut, if desired.
  6. Bake at 350 degrees for about 12-14 minutes, rotating the pans halfway through baking and tapping the pans once or twice against the oven racks to flatten. (Bake shorter for chewier cookies, and longer for crispier cookies.) Transfer the sheet to a wire rack to cool for about 5-10 minutes, then transfer cookies to wire racks to cool completely before storing.

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