These island inspired Key Lime Coconut White Chocolate Chip Cookies are to die for! Crisp and buttery with a pop of lime and chewy coconut then crowned with creamy white chocolate chips. They’re a year-round bite of sunshine that never last very long in our cookie jar.
I love making cookie dough in advance and baking fresh cookies when we’re ready for them. Warm cookies are one of those small indulgences that make life sweet. This key lime coconut cookie dough refrigerates well when starting with the freshest of dairy products. You can store it up to one week chilled when kept tightly covered to keep moisture and air from changing the texture of the dough. From frozen, always thaw raw cookie dough in the refrigerator. The flavor of these key lime beauties is like enjoying a trip to the Florida Keys without leaving home.
You may also like: Key Lime Pie Truffles, Key Lime Fudge and Key Lime Gooey Bars
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Helpful Kitchen Items:
Key Lime Coconut White Chocolate Chip Cookies
Ingredients
- 1 cup butter softened (2 sticks)
- 1 1/2 cup granulated sugar
- 2 tsp lime juice
- 1 tsp vanilla
- 2 large eggs
- 1 Tbsp plus1 tsp freshly grated 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
Instructions
- In the bowl of a stand mixer, cream together the butter, sugar, 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 until golden. Cool on the pan for 5 minutes then remove to a cooling rack.
- Store tightly sealed at room temperature.
Linda Knaup says
What do you think about using different flavors of pudding? Such as butterscotch
Melissa says
There’s no pudding in these cookies.
Annie says
Hi there, hubby hates coconut can I just omit it or do I need to adjust other measurement ingredients in some way, would like to substitute walnuts or macadamia nuts.
Melissa says
You can omit it but, it will change the texture. Adding nuts is fine, of course.
Louise Longenecker says
The title says Key Lime but the recipe calls for just lime juice. If I use real key lime, should I use the same amounts or is it more bitter?
Melissa says
Use the same amount. The reason is, some people find it hard to locate key limes. please feel free to make these cookies with either.
stacey says
have you tried making these GF? Any tips?
Melissa says
I make this recipe just as written. If you try it, come back and comment with changes you made for gluten free.
Gay Bemoll says
I want to make these cookies! I am not a big fan of coconut but do like the taste and texture much better toasted. Has that nutty flavor. Could toasted be used and if there is an issue during the chilling process could the toasted coconut be added just before baking?
Melissa says
That’s a great question, I make these cookie just as written. I would think lightly toasted may work however keep in mind, it will cook further while the cookie is baking.
Sharron says
These cookies were delicious! The only downfall for me was not much of a lime flavor. I used key lime juice- next time I may add more but very tasty nonetheless!!