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.
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.
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 then 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.
More Key Lime Desserts To Make
You may also enjoy these recipes using the flavor of fresh lime:
- Light and fluffy Key Lime Tart.
- This delicious Key Lime Poke Cake is the perfect warm weather dessert.
- Island inspire Key Lime Pie.
- My recipe for Key Lime Cheesecake has a filling that doesn’t require baking.
- Cool down with a tall glass of homemade Limeade.
- Another key lime goodie to love is this Key Lime Fudge from Recipe Girl.
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Helpful Kitchen Items:
Key Lime Coconut White Chocolate Chip Cookies
- 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
- To make the 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.
- To bake: Preheat the oven to 375°F. Line 2 cookie sheets with parchment or a silpat.
- Divide the dough using a 2 oz ice cream scoop, leaving 3-inches apart to allow for spreading. (A regular size ice cream scoop is 4 oz)
- 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.