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Key Lime Coconut White Chocolate Chip Cookies

These island inspired Key Lime Coconut White Chocolate Chip Cookies are to die for. They’re crisp and buttery with a pop of lime zest and a pleasant chewy texture thanks to shredded coconut. The addition of creamy white chocolate chips is the crowning touch. They’re a year-round bite of sunshine that’ll never last long in your cookie jar.

Key Lime Coconut White Chocolate Chip Cookies

Easy Key Lime Coconut White Chocolate Chip Cookies Recipe

I love making cookie dough in advance and baking fresh cookies when we’re ready for them. I’m a kid at heart when it comes to cookies, I find them simply irresistible. To me, warm cookies are one of those small indulgences that make life sweet. What’s the difference between a key lime and a Persian lime most common in the produce department at the grocery store?

  • Key limes are smaller and lighter in color than regular limes. The skin is noticeably thinner.
  • A bright green key lime will be more tart than a slightly yellow key lime. The yellow hue signifies a more ripe lime as opposed to a “green” key lime. Either will work.
  • Key limes tend to have a flavor that’s tart, but not overly acidic, with aromatic floral notes.
Key Lime Coconut White Chocolate Chip Cookies

How to Make the Best Key Lime Coconut White Chocolate Chip Cookies Recipe

  • Ingredients you’ll need to make homemade Key Lime Coconut White Chocolate Chip Cookies: All purpose flour, granulated sugar, baking soda, salt, butter, large eggs, key lime juice or lime extract, key lime zest, white chocolate baking chips, sweetened flaked coconut and vanilla extract.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, a large bowl, a medium bowl, a whisk, baking pans, cookie spatula, cooling rack and a rubber spatula.
  • How do you make Key Lime Cookies? Sift together the flour, baking soda and salt in a large bowl.
  • Cream together the butter and sugar with the vanilla key lime juice (or extract) and zest until light and fluffy. Add the eggs.
  • Lower the speed of the mixer and gradually add the sifted dry ingredients mixing until full moistened.
  • Use a large rubber spatula to mix in the flaked coconut and white chocolate chips by hand. Chill the dough, then scoop and bake.
  • When deciding which to use, lime juice or lime extract keep in mind that extract has a more concentrated lime flavor. The amount of fresh key lime zest can be increased for a more intense lime flavor, too.
  • It’s important when making these cookies to allow time for the butter to soften so that it will incorporate evenly with the granulated sugar and eggs.
  • This key lime coconut cookie dough keeps well chilled when starting with the freshest of dairy products. You can store it up to one week in the fridge.
  • When making the cookie dough ahead of time make sure that the cookie dough is kept tightly covered to keep moisture and air from changing the texture of the dough.
  • When thawing frozen cookie dough, it’s advisable to always thaw it in the refrigerator.
  • Store baked White Chocolate Chip Key Lime Cookies in an airtight container at room temperature for up to 4 days.
Key Lime Coconut White Chocolate Chip Cookies

More Key Lime Desserts To Make

You may also enjoy these recipes using the flavor of fresh lime:

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Key Lime Coconut White Chocolate Chip Cookies

Prep Time20 minutes
Cook Time16 minutes
Cooling time1 hour
Total Time1 hour 36 minutes
Course: Cookies, Dessert
Cuisine: American, Southern
Keyword: key-lime-coconut-white-chocoloate-chip-cookies
Servings: 30 cookies
Calories: 245kcal
Author: Melissa Sperka


  • 1 cup butter softened (2 sticks)
  • 1 1/2 cup granulated sugar
  • 2 tsp lime extract Or 2 Tbsp key lime juice
  • 1 tsp vanilla
  • 2 large eggs
  • 2 Tbsp freshly grated key lime zest
  • 2 1/3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups white chocolate chips
  • 1 10 oz package sweetened flaked coconut


  • Cookie Dough: In the bowl of a stand mixer, cream together the butter, sugar, lime extract (or lime juice) and vanilla. Cream for 2 minutes until fluffy and pale yellow in color.
  • Add the eggs one at a time beating well after each addition. Beat in the lime zest.
  • In a separate bowl, sift together the flour, baking soda and salt. With the mixer on low speed gradually add the dry ingredients. Stop and scrape the bowl as needed. Beat until the dry ingredients are fully moistened.
  • Mix-in the white chocolate chips and coconut by hand. Cover and chill for at least 1 hour or overnight.
  • Bake: Preheat the oven to 375°F. Line 2 cookie sheets with parchment or a silpat.
  • Divide the dough using a medium ice cream scoop leaving 3-inches apart to allow for spreading.
  • Bake for 14-16 minutes or just until lightly golden. Cool on the pan for 5 minutes then remove to a cooling rack.
  • Store tightly sealed at room temperature for up to 4 days.


Lime extract is available with the other flavorings and extracts on the baking aisle of most grocery stores. Using it will give the cookies a more intense lime flavor. 


Serving: 1serving | Calories: 245kcal | Carbohydrates: 29g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 214mg | Potassium: 52mg | Fiber: 1g | Sugar: 20g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    We tried these and they turned out great! There is a subtle lime flavor if you only use lime juice (I used fresh key lime juice), but I think more juice would make the bottoms of the cookies burn, as the places with white chocolate chips sort of crisped. But these are super fluffy, and even only using 7 oz coconut instead of the called for 10 oz (shrinkflation) was still a TON of coconut, like a fluffy macaroon. Delish! Thank you for this recipe!

  2. 5 stars
    I just made these today. Followed the recipe exactly..using key lime extract, but then regular lime zest.
    the flavor is amazing. The cookies are flat…and greasy….eek! What did I do wrong..or what can I adjust next time? thanks!

    1. The quality of white chocolate chips across brands aren’t all created equal. They could potentially do that to a cookie, I prefer Ghirardelli myself. Also, did you measure the flour correctly and use a good quality butter? Otherwise, I’ve made these cookie many times and never experienced that, just some possibilities to mention.

      1. Thanks for the feedback. I’ll take all into consideration…it’s a great recipe, and already got rave reviews from friends. Just need to tweak a couple things! thank you.

  3. What to use if you can’t find key limes to make the zest. I have bottled key lime juice but can’t find the actual lime to zest.

  4. 5 stars
    I use regular lime juice and zest. They are more coconut than lime. (very yummy) Would they have a stronger lime taste with keylime? Extract? I’d prefer that. TY

    1. This recipe calls for lime extract for a pop of lime flavor in addition to the zest. If you omitted it, you should try it with the extract for a more concentrated flavor.

  5. 5 stars
    Made these for Easter weekend and they were a hit! Made lots of cookies to share with neighbors too. I used the extract and zest of one lime and they were amazing! The dough is very thick but created delicious, beautiful cookies! I made a batch, refrigerated the dough and made more cookies the next day.

  6. Interesting that they are called Keylime cookies but there are no keylimes (or keylime juice) called for in the recipe.

      1. 5 stars
        I love these cookies, as do my coworkers. The only change I make is using half tsp. almond extract and half tsp. of vanilla. I think the almond helps bring out that limey flavor just a bit more. But overall I’m so glad I found this recipe. They don’t feel as heavy as say a chocolate chip-esq cookie would. Especially in these summer months. 10/10 I share this recipe with anyone who asks. Thank you for all you do!

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