Coconut and Lime Swig Sugar Cookies
Serves: This makes approx. 2½ dozen large cookies (or around 4 dozen smaller cookies)
A no roll coconut and lime sugar cookie. A lime cookie with a coconut cream frosting!
  • 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 (optional)
  • 1 teaspoon vanilla, optional
  • 2 eggs
  • 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)*
  1. FOR THE COOKIES: Preheat your oven to 350 degrees.
  2. In a medium size mixing bowl, mix your flour, salt, baking soda & cream of tarter. Set aside.
  3. 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 (if using).
  4. Beat in the eggs one at a time.
  5. Slowly add the flour mixture to the wet ingredients (scrape the sides of the bowl as needed).
  6. Roll the dough into 2" balls and place on a parchment lined cookie sheet.
  7. 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).
  8. 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)
  9. When cool, place in an airtight container and place in the fridge.
  10. FOR THE FROSTING: Place the white chocolate in a medium sized microwave safe dish.
  11. 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.
  12. Slowly add the powdered sugar and beat well.
  13. Frost the cookies, sprinkle them with coconut* if desired, then let them chill in the fridge.
  14. Store in an airtight container in the fridge. Cookies are best cold.
  15. *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.
-I made the cookies pictured using a 1½" cookie scoop. I was taking them to a party so I made them smaller since it was a dessert buffet. I also used the True Lime bottle to press them down (it was the perfect size for a smaller version of the swig cookie). So if you make them smaller, you will need a smaller glass to press them down.
-You can also squeeze fresh lime juice over the top of the frosted cookie for even more lime flavor. Just make sure you do this right before eating on only on top of the frosting, nobody wants a soggy sugar cookie ;) haha
Recipe by Baked in AZ at