Coconut & Lime Cookies
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These light, lovely cookies are perfect for a spring or summer party, but my husband’s work crew liked them as Christmas cookies too! The original recipe came from The Christmas Baking Cookbook, circa 2024, and called them Snowballs. Because they were supposed to come out of the oven in a ball shape. Except they didn’t. I think maybe if you chill the dough, they’re more likely to hold their shape, but they’re delicious as regular flat cookies, so why bother with the extra step?
PrintCoconut & Lime Cookies
These lovely light cookies taste like a trip to the tropics!
- Prep Time: 10 minutes
- Cook Time: 15 minutes per sheet
- Total Time: 55 minutes, plus cooling time
- Yield: 36 Cookies
- Category: Dessert
- Method: Baking
Ingredients
1-1/2 Ounces Cream Cheese, Softened
Zest and Juice of One Lime
6 Ounces Confectioners Sugar
12 Ounces All-Purpose Flour
6 Ounces Caster or Superfine Sugar
1/4 Teaspoon Salt
8 Ounces Salted Butter, Softened
2 Teaspoons Vanilla Extract
1-1/2 Cups Shredded Sweetened Coconut
Instructions
Preheat your oven to 350 degrees and line your baking sheets with parchment.
Combine the lime juice and 1 Tablespoon of the cream cheese until smooth.
Whisk in the confectioners sugar, adding more lime juice if needed to get it to the desired consistency.
Set the glaze aside.
Combine the flour, caster sugar, lime zest, and salt in a large bowl. Add the butter one Tablespoon at a time and work it into the mixture with a pastry blender or a fork.
Work in the vanilla and remaining cream cheese until the mixture becomes a smooth dough.
Using a cookie or candy scoop, form into balls and place two inches apart on your prepared baking sheets.
Bake 15 minutes, or until light brown.
Cool then brush on the glaze and top with the coconut.
