A lime sugar cookie topped with a coconut cream, white chocolate frosting & toasted coconut! My husband’s cousin just left on an 18 month mission for our church. She is headed to Milwaukee, Wisconsin! So they had a little get together with friends and family. I said I would bring my orange creamsicle sugar cookies (at her request) and wanted to make a coconut & lime version while I was at it! Both flavors were well received and there was hardly any leftovers! yay 🙂 My orange version of the “swig” cookie was inspired from a lime version. I’ve also seen coconut versions and coconut with chocolate, but coconut and lime?! Yes please! It’s like a “dirty diet coke” (fresh lime with coconut syrup) but the cookie version. I used the same white chocolate frosting and just added coconut extract and toasted coconut on top. These are good guys! So grab yourself a diet coke or water or glass of milk and a cookie and enjoy! This is a tropical match made in heaven 😉
The toasted coconut! I liked the added crunch and the color on top of the cookie. To toast the coconut it’s super easy. You can bake it for about 5-8 min in the oven or you can cook it on the stove top in a skillet, turning till a light golden brown.
So lets talk about the swig cookie and why we call it that. For anyone that doesn’t know, Swig is a drink (soda pop drinks!) drive-thru in St. George, Utah that has since expanded to other parts of Utah. They sell cookies along with different soda pop drinks with all sorts of names and mix-ins. There is a bunch of other soda shops now and a few are opening in Arizona (where I live) soon. They all have the same idea, soda pop and cookies and some places sell other treats and snacks too. So the one in St. George I guess sells a cookie like this that they get from a local bakery (I think, don’t hold me to it). Anyways, it’s a sugar cookie dough that you roll into a ball and then press flat with a glass cup that has been dipped in sugar. So that’s awesome, no rolling out the dough, no chilling or anything like that! Easy and delicious!
You can make these any size you want but just make sure if you make them smaller, that you need a smaller glass to press them flat. I did that with these coconut/lime ones. I actually used the bottle of True Lime to press them flat, it was the perfect size for a 1 1/2″ cookie scoop that I have.
The famous original “swig” cookie actually has a sour cream frosting. I have tried this and it was good but I really prefer this white chocolate/cream cheese and butter frosting! And with the coconut extract, it’s the perfect coconut cream frosting! It sets up a little better too. So it’s not a huge deal to have them cold. Although these cookies are good cold out of the fridge.
- FOR THE COOKIES:
- 6¼ cup cake flour*
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tarter
- 1 cup butter, softened
- 1¼ cup sugar + ¼ cup
- ¾ cup powdered sugar
- ¾ cup canola oil
- 2 Tablespoons fresh lime juice (I used 1 lime)
- 1 Tablespoon lime zest (the zest of 1 lime is what I used)
- 2 teaspoons true lime, or to taste
- 1 teaspoon vanilla, optional
- 2 eggs
- FOR THE FROSTING:
- 6 ounces white chocolate chips
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 1 teaspoon coconut extract
- 3 cups powdered sugar
- 2 Tablespoons milk, if needed
- 2 cups shredded sweetened coconut flakes, toasted (optional)*
- FOR THE COOKIES: Preheat your oven to 350 degrees.
- In a medium size mixing bowl, mix your flour, salt, baking soda & cream of tarter. Set aside.
- In a stand mixer, cream the butter, 1¼ cup sugar & the powdered sugar for about 2 minutes. Slowly add the oil, lime juice, lime zest, vanilla and true lime.
- Beat in the eggs one at a time.
- Slowly add the flour mixture to the wet ingredients (scrape the sides of the bowl as needed).
- Roll the dough into 2" balls and place on a parchment lined cookie sheet.
- Add the remaining ¼ cup sugar to a bowl or small dish. Use the bottom of a drinking glass (about 2½" in diameter) & dip it into the sugar then press (the sugar coated, bottom of the glass) into the ball of cookie dough until it's about ½" thick (the dough will form a jagged edge).
- Bake the cookies for 8 minutes (you don't want to over bake or they will be dry). Gently remove the cookies from the pan onto a cooling rack to let them cool. (While the cookies are cooling, I would toast the coconut if using for topping. Directions at the bottom)
- When cool, place in an airtight container and place in the fridge.
- FOR THE FROSTING: Place the white chocolate in a medium sized microwave safe dish.
- Melt according to the package directions. Let the chocolate cool for 3 minuets then beat in the cream cheese, butter, & coconut extract. Beat on medium speed until well blended.
- Slowly add the powdered sugar and beat well.
- Frost the cookies, sprinkle them with coconut* if desired, then let them chill in the fridge.
- Store in an airtight container in the fridge. Cookies are best cold.
- *If you want the coconut toasted, (this was my favorite) place the coconut on a large baking sheet. Bake the coconut at 350 degrees for 5-8 stirring once. Watch them and take out when they are just getting golden brown. Or you can do this in a skillet over medium heat, stirring till desired brownness.
Here is a link to True Lime on Amazon (that is where I buy it). This is what gives the cookies that distinct lime flavor! It’s a great thing to have in the kitchen and can be used for so many things.
Check out these other cookie recipes on Baked in AZ!