Name: Chewy Coconut Lime Sugar Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 ½ cups all‑purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; Zest of 2 limes (about 2 Tbsp); 1 cup granulated sugar, plus extra for rolling; 1 stick (½ cup) unsalted butter, softened; ½ cup coconut oil or softened butter; 1 large egg; Juice of 1 lime (~2 Tbsp); 1 teaspoon pure vanilla extract; ½ cup sweetened shredded coconut (optional for extra coconut flavor)

I discovered these chewy coconut lime sugar cookies—a tropical twist on classic sugar cookies with coconut, fresh lime zest and juice baked into soft, crackly treats that are vibrant and refreshing.

Chewy Coconut Lime Sugar Cookies

Why You’ll Love This Recipe

I love how these cookies deliver tropical flavor alongside satisfying chewiness and just enough crisp edge. The lime brightness balances the sweetness, and the shredded coconut adds subtle texture. They’re simple to make but feel special, perfect for summer gatherings or when I want something with a tropical flair.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Baking soda
Baking powder
Salt
Unsalted butter, melted and warm
Sugar
Cream cheese, softened
Egg
Milk
Fresh lime zest
Fresh lime juice
Sweetened shredded coconut, toasted
Sugar for rolling

directions

I preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper or silicone mats.
I toast the shredded coconut in the oven or in a dry skillet until light golden and fragrant—this boosts flavor and avoids sogginess.
In a bowl, I whisk together flour, baking soda, baking powder, and salt; then set aside.
In a large bowl, I mix softened cream cheese with sugar and lime zest; then pour the warm melted butter over the mixture and whisk until smooth. I stir in oil (if using), egg, milk, lime juice, and vanilla until well combined.
I fold in the toasted coconut and the dry ingredients until a soft dough forms, being careful not to overmix.
I scoop dough into balls (about 2 Tbsp each), roll them in extra sugar, and place them on prepared baking sheets about 2 inches apart.
I flatten each ball gently with the bottom of a glass (dipped in sugar) to about 2 inches across. This helps create crackly tops.
I bake for about 8–10 minutes until edges just begin to brown and centers look set. I let cookies rest on the sheet for two minutes before transferring to a wire rack to cool completely.

Servings and timing

I typically make about 24 cookies. Prep and mixing take around 10–15 minutes, baking is about 8–10 minutes per batch, plus cooling time—total time is roughly 30–35 minutes.

Variations

I sometimes add a teaspoon of coconut extract for extra tropical flavor.
I occasionally drizzle lime glaze or top with a lime buttercream and extra toasted coconut for indulgence.
I sometimes double the dough scoop to make bakery‑style oversized cookies and flatten them more for that Crumbl‑style look.

storage/reheating

I let cookies cool completely, then store them in an airtight container at room temperature for up to 5 days or refrigerate for up to two weeks.
They also freeze very well—flash‑freeze on a baking tray, then store in freezer bags and thaw at room temperature before serving.

FAQs

How soft and chewy should they be?

I expect these cookies to be soft inside with slightly crisp crackled tops—chewy but not dry. Proper baking time and sugar coating help achieve that texture.

Do I need to toast the coconut?

Yes—I toast the coconut until light golden before folding into the dough. It gives better flavor and prevents the cookies from becoming soggy.

Can I skip the cream cheese?

The cream cheese contributes to softness and texture. Without it, cookies may turn out more cakey. I’d recommend keeping it if I want that signature chew.

Can I make them gluten‑free or vegan?

I haven’t tested that directly. For gluten‑free, I’d try a 1:1 gluten‑free flour blend; for vegan, I’d use plant-based butter, alternative milk, and vegan cream cheese—texture may differ.

Can I freeze these cookies?

Absolutely. I freeze cooled cookies individually or layered with parchment in a freezer-safe container for up to a month. Thaw at room temperature—they retain goodness well.

Conclusion

I find these Chewy Coconut Lime Sugar Cookies to be a delightful blend of tropical flair and comforting chew. They’re bright, moist, and addictive, perfect for serving at summer parties, gifting, or simply enjoying alongside a cold drink. Every batch brings a taste of sunshine, and I always make sure there’s plenty to share!