Boozy Coconut Lime Cookies Recipes

COCONUT LIME BUTTER COOKIES

Coconut Lime Butter Cookies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 50m

Yield 32 cookies

Number Of Ingredients 18

Ingredients

4 sticks (1 pound) salted butter, softened
1 1/2 cups granulated sugar
2 large egg yolks
1 tablespoon lemon zest
1 tablespoon lime zest
4 cups all-purpose flour
2 tablespoons lemon or lime juice (or 1 tablespoon of each)
1/2 teaspoon coconut extract
3 cups powdered sugar, plus more if needed
2 tablespoons cream of coconut
1 tablespoon lemon zest, plus extra for decorating
1 tablespoon lime zest, plus extra for decorating
1 tablespoon milk
1 teaspoon coconut extract
Dash of salt
1 large egg white
Juice of 1 lemon, plus more if needed
Juice of 1 lime, plus more if needed

Steps:

For the cookies: Preheat the oven to 350 degrees F.
Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice (your choice) and coconut extract and mix the dough until it comes together.
Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely.
For the icing: Add the powdered sugar, cream of coconut, lemon and lime zest, milk, coconut extract, salt, egg white and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.

COCONUT-LIME-OATMEAL DROP COOKIES

Coconut-Lime-Oatmeal Drop Cookies image

This dough can also be used for Chocolate-Pecan, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 35m

Yield Makes 36

Number Of Ingredients 11

Ingredients

2 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
3/4 teaspoon fine salt
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups old-fashioned oats
1 cup toasted flake coconut
1 tablespoon finely grated lime zest

Steps:

Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in oats, coconut, and lime zest.
Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

Nutrition Facts : Calories 152 g, Fat 7 g, Fiber 1 g, Protein 2 g, SaturatedFat 5 g

CHEWY COCONUT LIME SUGAR COOKIES RECIPE

Chewy Coconut Lime Sugar Cookies Recipe image

These Chewy Coconut Lime Sugar Cookies are so simple and taste absolutely amazing. If you are looking for a new summer cookie recipe, this is the one.

Provided by Elyse Ellis

Categories Dessert

Time 10m

Number Of Ingredients 12

Ingredients

2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter (softened)
1½ cups white sugar
1 egg
½ teaspoon vanilla extract
zest of 1 large lime (finely minced)
3 Tablespoons lime juice
½ cup unsweetened toasted coconut
½ cup sugar (for rolling cookies)

Steps:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together the butter and sugar until smooth and very fluffy.
Beat in egg, vanilla extract, lime juice and lime zest.
Gradually blend in the dry ingredients and toasted coconut.
Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
Let stand on cookie sheet two minutes before removing to cool on wire racks.

Nutrition Facts : Calories 201 kcal, Carbohydrate 28 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 174 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

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