Coconut Key Lime Cookies
Chewy coconut, tart lime, and buttery dough make a perfect cookie to serve with a glass of iced tea. Makes 24 cookies.
  • ½ cup butter, softened
  • ¼ cup virgin coconut oil
  • ½ cup granulated sugar
  • ½ cup powdered sugar
  • ½ cup cornstarch
  • 1 egg yolk
  • ½ teaspoon vanilla
  • 2 tablespoons Key lime juice
  • 1 teaspoon (gently packed) finely grated Key lime peel (or more - your call!)
  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup shredded coconut
  • fresh raspberries or raspberry jam, if desired
  1. Heat oven to 375 F.
  2. In large bowl, cream together the butter, coconut oil, sugar, powdered sugar, and cornstarch.
  3. Add egg yolk, vanilla, lime juice, and lime peel and mix together well.
  4. Add flour, baking powder, baking soda, and salt. Mix well.
  5. Stir in coconut.
  6. Using cookie scoop or rounded tablespoon, drop cookie dough onto ungreased baking sheet. If you are not adding raspberries, flatten the dough slightly with the bottom of a drinking glass and bake for 12-14 minutes, until the cookies are golden brown around the bottom.
  7. If you are adding raspberries, use your thumb to make a well in each ball of dough and fill with either a fresh berry or a small spoonful of jam. Bake 12-14 minutes, until the cookies are golden brown around the bottom.
  8. Cool on the cookie sheet for a few minutes and then transfer to a rack to continue cooling.
Recipe by The Rowdy Baker at