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Coconut Lime Sugar Cookies

adapted from Rock Recipes
5 from 1 vote
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Cookie
Servings 60


  • ½ cup sweetened shredded coconut
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup 16 Tablespoons unsalted butter, softened
  • 1 1/2 cups vanilla sugar
  • 1 large cage free egg
  • 2 teaspoons orange liqueur
  • 1 teaspoon silver tequila
  • Zest of one large lime finely grated
  • 3 Tablespoons fresh lime juice from 1 lime
  • 1/3 cup granulated sugar for rolling cookies


  • Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed cookie sheets with parchment paper and set aside.
  • Spread the coconut in an even layer on a baking sheet and toast it as the oven preheats, tossing frequently and watching carefully to ensure it does not burn (it can happen quickly!). Transfer to a clean bowl and set aside.
  • In a large mixing bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy (3-4 minutes).
  • Beat in the egg until fully incorporated.
  • Add the orange liqueur, tequila, lime zest, and lime juice and mix until incorporated.
  • Gradually mix in the flour mixture, beating until just combined. Remove from stand mixer.
  • Portion out dough with a #60 cookie scoop, rolling balls in sugar before placing on the cookie sheet. Give them plenty of room, as they will spread a bit.
  • Bake for 9-11 minutes, or until just starting to lightly brown.
  • Leave on cookie sheet for 2 minutes before transferring to wire racks to cool completely.