Coconut Lime Cookies

Posted on Nov 18, 2013 in Cookies, Drop Cookies | 10 comments

Coconut Lime Cookies

So I know this is totally not the time for something limey & beachy and a cookie you’d enjoy sipping on a margarita or mojito.  But I thought you guys might appreciate a little break from all the pumpkin, maple pecan, peppermint & apple based desserts typically found right around this time of year.  Don’t worry though, this cookie is still totally decadent, which can still make it appropriate for this time of year.  And besides, when is it really a bad time to have a cookie, especially coconut lime cookies?

Coconut Lime Cookies

Can I be totally honest with you guys?  I actually set out to make coconut lime cookies….just a cookie not a cookie sandwich. But after I baked these up, the lime flavor was very subtle and well basically non-existent.  So to kick up the tangy sweet & sour lime flavor, I decided to make cookie sandwiches with a lime cream cheese filling and that took these cookies from a totally decent coconut cookie to a magical bite of heaven in your  mouth cookie.

Coconut Lime Cookie Sandwiches


These cookies are truly super tasty. The cookie has a super chewy but tender melt in your mouth texture, thanks to a little trick I learned from Averie at Averie Cooks for her soft batch cookies.  Averie is a baking genius with amazingly delicious recipes! She makes me drool all over my keyboard every time! So what’s the trick?….. Adding corn starch! What?? I know! I’ve really only used corn starch to thicken sauces.

Coconut Lime Cookies

So what does corn starch do in baking cookies?  A little added corn starch in your cookie batter makes your cookies tender and soft and gives it that heavenly melt in your mouth feel. If you have a recipe that calls for cake flour and you don’t have any on hand, you can actually add 2 tablespoons of corn starch and take out 2 tablespoons of all purpose flour for every one cup of flour needed. Cake flour typically produces a lighter and more tender cookie so it totally makes sense that cornstarch makes these cookies soft and tender. My fear was that it would make these cookies cake-y and I was so wrong. The texture from the coconut keeps these cookies chewy but oh so deliciously tender and soft.  It really does almost melt in your mouth. Soooooo good!

Coconut Lime Cookies


Cookie Batter

  • 1/2 cup Unsalted Butter (softened)
  • 3/4 cups White Sugar
  • 1 Large Egg
  • 1 tablespoon Lime Juice
  • 1 1/4 cup All Purpose Flour
  • 3/4 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 2 teaspoons Corn Starch
  • 1 cup Shredded Coconut


  • 8oz Cream Cheese (softened)
  • 1/2 cup Powdered Sugar
  • 2 tablespoons Lime Juice
  • Zest of One Lime


Step 1
Cream the butter and sugar in a stand mixer with a paddle attachment. Cream until it is light and fluffy and do not skimp here. This is important to give your batter a fluffier texture.
Step 2
Add the egg and lime juice and mix to combine. In a separate bowl, sift the flour, corn starch, baking soda & salt and whisk together to ensure it is evenly distributed.
Step 3
Add the dry ingredients into the wet ingredients and mix to combine, scraping the bowl down. Finally, add the shredded coconut and mix just until it is all combined. Do not over mix. Refrigerate for at least 30 minutes.
Step 4
While the dough is chilling, make your cream cheese filling. Combine the softened cream cheese, powdered sugar, lime juice and lime zest in a stand mixer and whisk until light it is completely combined and the texture resembles a frosting. If you mix too long, the cream cheese will heat up and you might have to let it chill in the refrigerator to set up.
Step 5
Preheat your oven to 375. After the dough has been chilled, scoop out 2-3 tablespoons of dough and place 2-3 inches apart on a parchment paper lined baking sheet. Bake for 8-10 minutes until the edges are set. Do not over bake.
Step 6
After the cookies have baked let them cool for 5 minute and then transfer them to a wire rack to cool for another 20-25 minutes. You can chill them in refrigerator to cool faster. The cookies need to be cool to make them into cookie sandwiches.
Step 7
Place a heaping amount of cream cheese filling on the bottom of one cookie and top with the bottom of another cookie to make cookie sandwiches. Enjoy!

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  1. I’m going to try make this tomorrow for a cookie exchange…I need 12 dozen therefore how many cookies does one batch make?

    • Hi Mair! These cookies were actually pretty big and I made about 6-8 sandwich cookies so 12-14 individual cookies. For a cookie exchange you probably want to make them a little bit smaller so you can probably get about 18-20 cookies or 9-10 sandwich cookies in a batch. For 12 dozen you will probably need to make about 10-11 batches. If you are doubling recipes make sure you test little portions out because baking recipes don’t always double perfectly. Let me know if you need help!

  2. I love love love the coconut lime combination!! These look delicious and the pictures are gorgeous too!

    • Thank you Jackie! I was thinking of one of my favorite margaritas when I made this cookie 🙂

  3. These sound delicious, Liz! I love that you took a break from the holiday baking and coconut and lime is the perfect respite. Great tip on the corn starch too. I can’t wait to make these!

    • Thanks Barbara! I thought something a little different would be refreshing 🙂 Let me know if you make them and how it goes!

  4. omg that filling sounds amazing and that coconutty cookie looks great!

    • It is pretty darn amazing! Thanks so much!

  5. Hello! We came across your blog and love it! We just started blogging ourselves! This recipe looks awesome!

    • Thank you for stopping by and saying hi! Congrats on starting your blog! So much fun! I am super new too, only 3 months old. I totally come say hi on yours!

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