Key Lime Cookies
Enjoy the delicious combination of key lime and coconut with these amazing Key Lime Cookies! They are soft and chewy, bursting with tart key lime flavor and dotted with sweetened coconut throughout. Perfect as an easy dessert, they will bring an island vibe to your day.
Key Lime Coconut Cookies
I’m a huge fan of key lime flavor and use it in tons of recipes. It always makes me think of warm, breezy days and the Florida Keys!
These sugar cookies are the perfect place to showcase coconut and key lime. They bake up soft, perfectly chewy, and are packed with shredded coconut, key lime juice, and lime zest. Coconut key lime couldn’t be sweeter!
Tips for Success:
- When measuring the cookie dough, use a cookie scoop for consistently sized cookies and even baking.
- Refrigerate the cookie dough to allow the butter time to firm up and prevent the cookies from spreading as they bake.
- Line your baking sheet with parchment paper or silicone mats to prevent sticking and burning.
- Preheat your oven before adding the cookies for even cooking!
- Make sure not to overbake them – they will appear soft while still warm but should firm up as they cool down!
- We recommend using brand name butter to help prevent spreading.
Storing Your Key Lime Cookies:
Room Temperature: Store leftover key lime cookies in an airtight container at room temperature for 3 to 4 days.
Freezer: Baked cookies freeze well for up to 2 months. Freeze unbaked, pre-portioned cookie dough for up to 3 months.
Thawing: Thaw frozen cookies at room temperature. Bake frozen cookie dough at 350°F as written. You may need to add a minute or two since the dough is frozen.
What’s the Difference Between Limes and Key Limes?
The most noticeable difference between Persian limes and key limes is their size. Key limes are significantly smaller than regular limes, about the size of a normal thumbnail, whereas larger Persian limes are about three times as big.
Key lime juice is more sour, tart, and floral than lime juice from larger Persian limes which can be slightly sweeter. Key lime zest also has a more intense flavor compared to regular lime zest.
The skin color of key limes also tends to be slightly paler with yellowish-green tones as opposed to darker green for regular Persian ones. Furthermore, key limes produce far less acidic juice than their larger counterparts.
Lastly, the aroma of key lime peels tends to be more fragrant and complex than that of other varieties of Limes.
Can You Use Regular Limes in Place of Key Limes in These Cookies?
Yes, you can use limes in place of key limes in these cookies. However, bear in mind that the flavor may be slightly different since key limes are more tart and fragrant than regular Persian limes. If possible, try to use key lime juice and zest for the best flavor outcome.
Why Did My Cookies Spread?
Your cookies may have spread due to a couple different reasons. A common reason is that the dough wasn’t adequately chilled before baking; this will cause it to heat up and spread faster as it bakes in the oven.
Another reason may be that your oven temperature might not have been hot enough for baking which would account for extensive spreading.
To prevent further spreading, make sure that all ingredients are properly measured and kept at room temperature; chill cookie dough before baking; and preheat your oven to 350°F before adding cookies for even cooking!
Other Key Lime Recipes You May Love:
Ingredients
- ½ cup unsalted butter, softened (brand name butter recommended)
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons key lime juice
- 1 teaspoons lime zest, plus more for garnish
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- 1 cup sweetened coconut flakes, plus more for garnish
Instructions
- Line a large baking sheet with parchment paper then set aside.
- Place the butter and sugar in a medium-sized bowl, then cream them together until light and fluffy.½ cup unsalted butter1 cup granulated sugar
- Beat the egg and vanilla into the mixture until everything is combined.1 large egg1 teaspoon pure vanilla extract
- Add the key lime juice and lime zest to the mixture.2 teaspoons key lime juice1 teaspoons lime zest
- Then add the flour, baking powder, salt, and baking soda. Mix until just combined and no dry streaks remain.1 ½ cups all-purpose flour½ teaspoon baking powder¼ teaspoon salt⅛ teaspoon baking soda
- Fold in the sweetened coconut flakes.1 cup sweetened coconut flakes
- Use a two-tablespoon cookie scoop to measure the dough onto the prepared baking sheet. Since this baking sheet is going into the fridge, it’s ok to place the dough side by side so it can chill.
- Refrigerate for at least 1 hour then preheat the oven to 350°F. Line a separate baking sheet or two baking sheets with parchment paper.
- Place the cookie dough balls on the prepared baking sheet at least 1 inch apart. If desired, sprinkle the tops with lime zest and coconut.
- Bake for 9 to 11 minutes or until the edges begin to brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Scroll up and see the post for tips, storage info, and FAQs.
If I use salted butter how will it affect the cookies?idh any unsalted on hand at the moment
Hi Kadijah!
Salted butter would work fine. I’d recommend omitting the ¼ teaspoon salt that’s added to the batter. Otherwise, the cookies may taste a little salty. 😊
Delicious.
Thanks so much! 🙂