Key Lime Coconut White Chocolate Chip Cookies
These island-inspired Key Lime Coconut White Chocolate Chip Cookies are absolutely irresistible. Crisp and buttery with a zesty burst of lime and a delightfully chewy texture from shredded coconut, they’re finished with creamy white chocolate chips for the perfect tropical twist. A bite of sunshine in every cookie, don’t expect them to last long in the jar.
Key Limes Versus Persian Limes
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 compared to lemons, with aromatic floral notes.
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 so sweet. Literally.
Key ingredients you’ll need to make Key Lime Coconut Cookies: (Scroll down for the full printable recipe card.)
- Flour – All purpose flour forms the base of the cookie dough.
- Leavening – Baking soda and salt give lift to the batter.
- Sugar – Granulated sugar for sweetness.
- Butter – Salted or unsalted butter for a rich flavor.
- Whole Eggs – Large eggs bind the cookie dough.
- Key Lime – Both fresh key lime juice or lime extract and key lime zest, give the cookies their signature flavor.
- Chocolate – White chocolate baking chips and sweetened flaked coconut expand the flavor profile.
- Flavoring – Vanilla extract balances the flavor.
How to Make the Best Key Lime Coconut White Chocolate Chip Cookies Recipe
- Heat Oven and Prepare Pans – Preheat oven and lined baking sheet with parchment paper.
- Sift the Dry Ingredients – Sift together the flour, baking soda and salt in a large bowl.
- Wet Ingredients – Cream together the butter and sugar with the vanilla extract, key lime juice (or extract) and zest until light and fluffy. Add the eggs.
- Combine with the Flour Mixture – Lower the speed of the mixer and gradually add the sifted dry ingredients mixing until full moistened.
- Add Coconut and White Chocolate Chips – Use a large rubber spatula to mix in the flaked coconut and white chocolate chips by hand.
- Refrigerate – Chill the dough, then scoop and drop onto the prepared baking sheet.
- Oven – Bake per the recipe then cool and enjoy.
Kitchen Equipment to Make Key Lime Coconut Cookies
- A stand mixer or a hand mixer.
- Measuring cups and spoons.
- A large bowl and a medium bowl.
- Balloon whisk.
- Cookie sheets or baking sheets lined with parchment paper or a silicone mat.
- Cookie spatula and wire rack for cooling the cookies.
Recipe Variations, Tips and Substitutions
- Key Lime Flavor Alternatives – 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. 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.
- Soften the Butter to Make it Easier to Cream – 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.
- Nuts – You can add 1/2-1 cup of macadamia nuts, pecans or walnuts to the cookie dough for crunch.
- Coconut – Shredded coconut gives these cookies a delightfully chewy texture. You could omit it or use coconut extract instead, for a pop of coconut flavor. The texture will change, but the cookies will still be delicious.
- Icing – I don’t typically frost these delicious cookies but you could, if you want. A creamy lime frosting made with powdered sugar and lime juice would be tasty!
Storage and Leftovers
- Cookie Dough Storage – This key lime coconut cookie dough keeps well when chilled in an airtight container in the refrigerator, when starting with the freshest of dairy products. You can store it up to one week in the fridge.
- Make-Ahead Tip – 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.
- Thawing – When thawing frozen a tub of cookie dough, it’s advisable to thaw it in the refrigerator so it’s easier to scoop cookies. You may also choose to freeze mounds of dough and in that instance, you can bake the cookies from frozen.
- Storing Baked Cookies – 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.
- Southern Key Lime Pound Cake is perfect for summer gatherings, the holidays and potlucks.
- Another key lime goodie you may like to try is this Key Lime Fudge from Recipe Girl.
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Helpful Kitchen Items:
Key Lime Coconut White Chocolate Chip Cookies
Servings: 30 cookies
Calories: 245kcal
Ingredients
- 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
Instructions
- Cookie Dough: In the large bowl of a stand mixer, cream together the butter, sugar, lime extract (or lime juice) and vanilla extract. Cream for 2 minutes on medium-high speed until fluffy and pale yellow in color.
- Add the eggs one at a time beating well after each addition. Next, add the lime zest.
- In a separate medium bowl, use a whisk to sift together the flour, baking soda and salt.
- With the mixer on low speed gradually add the flour mixture. Stop and scrape the sides of the bowl, as needed. Beat until the dry ingredients are fully moistened.
- Use a large spoon or rubber spatula to fold in the white chocolate chips and coconut by hand. Cover and chill for 30 minutes to 1 hour.
- Bake: Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper or a silpat baking mat.
- Divide the cookie dough into mounds using a medium ice cream scoop (1 1/2 tablespoons) leaving 3-inches apart to allow for spreading.
- Bake for 12-14 minutes or just until lightly golden brown in color. Cool on the pan for 3 minutes then remove to a wire rack to cool.
- Store tightly sealed at room temperature for up to 4 days.
Notes
- Key Lime Flavor Alternatives – 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. 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.
- Soften the Butter to Make it Easier to Cream – 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.
- Nuts – You can add 1/2-1 cup of macadamia nuts, pecans or walnuts to the cookie dough for crunch.
- Coconut – Shredded coconut gives these cookies a delightfully chewy texture. You could omit it or use coconut extract instead, for a pop of coconut flavor. The texture will change, but the cookies will still be delicious.
- Icing – I don’t typically frost these cookies but you could, if you want. A creamy lime frosting made with powdered sugar and lime juice would be tasty!
Nutrition
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!
These are soooo awesome!! Will not loose this recipe.
Thanks so much!
Can these cookies be frozen?
Absolutely and the dough freezes well, too!
These are the bomb and I think it’s the first recipe I’ve tried from Pinterest that actually looked like the photo – YAY! 🙂 Seriously though, these are so delicious. They’re crispy but chewy and just simply divine. We had zero self control and devoured them. Thanks for the great recipe!
Thanks so much, I’m so happy you enjoyed them!
They are delicious
Thanks so much!
Very good cookie. I used lime juice and no jest. Turned very good.
Thanks so much!
Loved this recipe, just wish the lime flavor was a bit stronger. Used fresh lime juice. Would it be stronger with key west lime juice in the bottle?
If you want a more intense lime flavor use lime extract.
How many cookies is 1 serving?
One cookie = one serving
1 word. DELICIOUS. We devoured them. Your recipes are wonderful.
Thank you so much!
Absolutely love these. It’s a special occasion cookie and I’m planning to share on Mother’s Day tomorrow with friends. This is the second time I have made them. Thank you so much for sharing.
Hi Barbara, that makes me happy. I’m so happy you love these, thanks!
My family loves these cookies.
Wonderful, thanks!
With the lime zest on top (in pictures) do you put that on as soon as they come out of the oven? It doesn’t mention within recipe.
The lime zest is a garnish, it’s not necessary to do so at all, it’s completely optional.
It doesn’t say .. do you drop or roll in a ball before baking ?
From the recipe: “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)”
Hi there! Does it matter if your butter is salted or unsalted?
Either will work, otherwise, I would specify.
Ok, thank you!!
My pleasure, enjoy!
If I don’t have a stand mixer do you think I will have an issue making these?
No problem at all, a hand mixer will work.
you could also add a few drops of lime essential oil to enhance the lime flavor.
Loved the cookies! Great texture and wonderful flavor. We added lime frosting to half. Either way a winner! Thank you for sharing it. This is a fan favorite!
I love the idea of a lime drizzle, thanks so much!
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!!
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?
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.
have you tried making these GF? Any tips?
I make this recipe just as written. If you try it, come back and comment with changes you made for gluten free.
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?
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.
Fabulous. So many compliments each time I make them.
Thank you so much!
Hi Melissa I just made your cookies how do I get them to be flat like they are in your picture Nancy
If you followed the recipe, they should be the same. If you’d like them flatter, flatten them out slightly on the pan prior to baking. When doing so they may take less time to bake so keep an eye on them.
What do you think about using different flavors of pudding? Such as butterscotch
There’s no pudding in these cookies.
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.
You can omit it but, it will change the texture. Adding nuts is fine, of course.