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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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Helpful Kitchen Items:

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

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 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.

Notes

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. 

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!

 

62 Comments

  1. 5 stars
    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!

  2. 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?

  3. 5 stars
    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.

  4. 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.

    1. 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)”

  5. 5 stars
    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!

  6. 5 stars
    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!!

  7. 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?

    1. 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.

    1. I make this recipe just as written. If you try it, come back and comment with changes you made for gluten free.

  8. 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?

    1. 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.

      1. 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.

      1. 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.

      2. You can omit it but, it will change the texture. Adding nuts is fine, of course.

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