I started my quest for a coconut lime cookie with a recipe for Coconut-Lime-Oatmeal cookies. I got feedback that they were not “limey” enough, so I developed this recipe. I had a couple different objectives; one was to increase the amount of lime zest and lime juice. The second was to eliminate the oatmeal and have the coconut and lime be adequate.
In that journey to develop a different cookie, there have been many missteps, but I feel the recipe is now ready for its public appearance. My exploration included using different types of fat, different cooking timesand temperatures, and different amounts of flour. I made many biscuit-like cookies that didn’t look nice because they didn’t have the spread that we expect in a drop cookie. I will admit that these cookies are not as soft as the ones with oatmeal in them, but they do have some spread and are not my little biscuits.
Coconut Lime Cookies
- 1 cup butter
- 1/2 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- zest of 2 lime
- 4 Tablespoons lime juice
- 2 teaspoons vanilla extract
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup toasted flaked coconut*
Preheat oven to 325 degrees.
- Cream the shortening and sugars.
- Add lime juice, lime zest, vanilla and eggs and beat until combined.
- Add flour, baking soda, and salt and beat until just combined.
- Mix in coconut flakes.
- Place 2-tablespoon-size balls of dough on lined baking sheets about 2 inches apart.
- Bake 15 minutes; cookies should be golden around the edges but still soft in the center, .
- Cool on baking sheets 3 minutes, then transfer to wire racks and let cool completely.
*How to Toast Coconut
Spread coconut in shallow baking pan. Bake at 350 degrees for 7 to 10 minutes or until lightly browned, stirring frequently.
Or, spread in microwavable pie plate. Microwave on HIGH 3 minutes or until lightly browned, stirring after every minute.
When I went shopping for fresh limes, I discovered that they range in size at different markets. Some were small, and I avoided those and bought nice big plump limes. As you can see, the lime is half as big as my cell phone. I discovered that each lime would give me at least a Tablespoon of zest and 2 Tablespoons of juice; I didn’t feel I needed to augment the juice with the bottle I have in the refrigerator. And, if you get more than the 2 Tablespoons of juice from the limes you buy, go ahead and put it all in the cookie dough; it should only make the cookies softer and have more spread. I would say up to a total of 6 Tablespoons of lime juice.
Once I had made several dozen cookies with recipes that were not quite right, I found that this recipe can be easily scaled down to half-size, making a couple dozen cookies instead of the four dozen cookies I was getting with the full recipe. The only trick in scaling the recipe in half is with the ¾ cup of brown sugar; think of that as ½ + ¼ cups, and remember that ¼ cup is the same as 4 Tablespoons. So scaling down the recipe means that you would use ¼ cup + 2 Tablespoons of brown sugar.
At the bottom of the recipe, I have included the directions for toasting coconut flakes. That information is available on the coconut flake package, but sometimes it helps to have it here with the recipe. I use the microwave method for toasting the flakes.
As for the execution of forming the cookies, I used my #50 scoop and dropped them on the silicon mats on my baking sheets; of course, you can line your baking sheets with parchment paper if you don’t have silicon mats. Note that the cooking temperature is slightly lower than for most cookies at 325 degrees; the lower temperature allows the cookie dough to spread more before it sets.