If you’ve ever wished for a tropical vacation baked into a cookie, you’re about to fall head-over-heels for Coconut Lime Swig Cookies. These are soft, pillowy sugar cookies, infused with tangy lime and creamy coconut in every bite, and finished with a dreamy frosting that’s impossibly luscious. They’re absolutely addictive—imagine the perfect marriage of zest, sweetness, and melt-in-your-mouth texture. Whether you need a sunny treat for a gathering or want to brighten up an ordinary day, Coconut Lime Swig Cookies promise happy faces and empty plates.
Ingredients You’ll Need
The beauty of these Coconut Lime Swig Cookies is how a handful of simple, pantry-friendly ingredients come together to create bakery-worthy results. Each ingredient contributes something special—whether it’s flavor, tenderness, or a pop of color that makes these cookies irresistible.
- Unsalted butter (1 cup, softened): Gives the cookies their rich, tender crumb and ensures the frosting is silky smooth.
- Granulated sugar (3/4 cup): Adds essential sweetness and helps with structure.
- Powdered sugar (1/2 cup, plus extra for frosting): Creates a delicate crumb in the cookie and lends creaminess to the frosting.
- Coconut oil (1/2 cup, solid): Infuses tropical flavor while making the cookies ultra-soft.
- Coconut extract (1 teaspoon for dough, 1/2 teaspoon for frosting): Pumps up the coconut punch without being overpowering.
- Lime zest (zest of 2 limes for dough, zest of 1 lime for garnish): Brings a gorgeous pop of color and a tangy, fresh aroma.
- Fresh lime juice (1 tablespoon for dough, 2 tablespoons for frosting): Adds citrusy brightness that balances the sweetness.
- Large eggs (2): Binds everything together for that perfect, soft-chewy bite.
- Baking soda (1/2 teaspoon): Gives the cookies a lovely lift and keeps them tender.
- Cream of tartar (1/2 teaspoon): Adds a slight tang and contributes to the classic Swig cookie texture.
- Salt (1/2 teaspoon): Enhances and balances all those delicious flavors.
- All-purpose flour (4 1/2 cups): The sturdy backbone of your cookies, allowing them to hold their shape while staying soft.
- Frosting butter (1/2 cup, softened): Keeps the frosting extra creamy and luxurious.
- Sour cream (1/4 cup): Introduces just enough tang for irresistible frosting.
- Powdered sugar for frosting (3–3 1/2 cups): Gives the frosting its signature cloud-like texture and sweetness.
- Shredded coconut (optional, for garnish): Adds crunch and even more coconut flair if you want that wow factor.
How to Make Coconut Lime Swig Cookies
Step 1: Cream the Butter, Sugars, and Coconut Oil
Start by beating the softened butter, granulated sugar, powdered sugar, and solid coconut oil together in a large bowl. This might look like a lot of fat, but it’s the secret to those impossibly tender, bakery-style cookies. Cream until the mixture is light and fluffy—it should look pale and almost billowy.
Step 2: Add Coconut and Lime Zing
Time to infuse our dough with that island flavor. Add in the coconut extract, lime zest, fresh lime juice, and eggs. Beat until everything is fully incorporated and your kitchen already smells like paradise. The lime zest is especially important for giving you that eye-catching speckled look in each cookie.
Step 3: Mix the Dry Ingredients Separately
In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Whisking helps evenly distribute those leaveners and ensures every bite bakes up just right—balanced, soft, and never dry.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture, beating on low just until a soft dough forms. Don’t overmix; you want to keep all that air you whipped in at the beginning for the ultimate cookie texture. Your dough will be soft but not sticky—perfect for rolling.
Step 5: Shape and Flatten the Cookies
Roll the dough into 1 1/2-inch balls and place them a couple of inches apart on a parchment-lined baking sheet. For that signature Swig shape, use the bottom of a glass, dipped in sugar, to press each dough ball gently into a thick, slightly flattened disc. This gives you that classic, crinkled edge and just the right bite.
Step 6: Bake to Perfection
Pop your trays into the oven at 350°F (175°C) and bake for 8 to 10 minutes. You’re looking for cookies that are just set on the edges but still pale and soft in the middle. Allow them to cool completely on a wire rack so that frosting doesn’t melt off.
Step 7: Whip Up the Frosting
While your cookies cool, beat together the softened butter, sour cream, lime juice, and coconut extract until velvety smooth. Gradually add powdered sugar until your frosting is fluffy and easy to spread—think thick, but not so stiff you can’t swirl it on gracefully. Stir in lime zest if you want a little extra zing.
Step 8: Frost and Garnish
Once the cookies are cooled, generously spread or pipe your lime-coconut frosting over the tops. For a show-stopping finish, sprinkle with fresh lime zest or a flurry of shredded coconut (or both!). Now step back and admire your handiwork—you’re ready to wow everyone with your Coconut Lime Swig Cookies!
How to Serve Coconut Lime Swig Cookies
Garnishes
A finishing flourish can take these cookies from delicious to unforgettable. Sprinkle the tops with fresh lime zest for extra citrus sparkle, or a dusting of shredded coconut for texture and style. If you’re feeling whimsical, try a little edible glitter or even a tiny lime wedge for each cookie—party ready in a heartbeat.
Side Dishes
While Coconut Lime Swig Cookies shine all on their own, serving them with a scoop of coconut sorbet or vanilla ice cream creates a cool contrast to the soft, frosted cookies. Pair them with tropical fruits like pineapple or mango, or serve alongside a warm mug of herbal tea for a cozy, sunny afternoon vibe.
Creative Ways to Present
Get playful! Stack these cookies on a rustic cake stand and sprinkle some lime leaves around for a centerpiece, or wrap them individually in colorful cellophane for gorgeous party favors. Try arranging cookies in a spiral on a large platter, alternating with wedges of fresh lime for a pop of green that hints at the flavors inside. However you present them, these Coconut Lime Swig Cookies always steal the show.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Coconut Lime Swig Cookies in an airtight container. For a firmer, chewier texture (and a frosting that’s less prone to smudging), pop them in the fridge, where they’ll stay fresh for up to five days. If you’re a fan of soft, cloud-like frosting, room temperature storage for up to three days works beautifully.
Freezing
You can absolutely freeze Coconut Lime Swig Cookies! For best results, freeze them unfrosted in a single layer, then transfer to a zip-top bag. When you’re ready to serve, let cookies thaw at room temperature, then frost and garnish fresh. The baked, unfrosted cookies hold up well for up to three months in the freezer.
Reheating
If you prefer a just-baked warmth, pop a cookie (unfrosted or lightly frosted) in the microwave for about 8 seconds. This will revive that tender texture and boost the lime and coconut aromas. For large batches, a few minutes in a low (250°F) oven warms them up perfectly—just keep an eye so the frosting doesn’t melt away.
FAQs
Can I use bottled lime juice instead of fresh lime?
Fresh lime juice is highly recommended for the most vibrant flavor, but in a pinch, bottled can work—just note that you may miss out on some of the zing and fragrance the fresh zest provides.
What’s the best way to get my cookies evenly shaped and pressed?
Using a cookie scoop to portion the dough ensures each ball is the same size. For flattening, press gently with a sugar-dipped glass, twisting slightly for that signature Swig look.
Can I make these cookies gluten-free?
Absolutely! Substitute your favorite gluten-free all-purpose flour blend, making sure it contains a binding agent like xanthan gum, and check that all other ingredients are gluten free for a delicious coconut lime treat everyone can enjoy.
How do I keep the cookies soft after baking?
Be careful not to overbake—the cookies should just be set on the edges. Store them in an airtight container with a slice of bread to maintain moisture and keep them soft for days.
Can I add shredded coconut to the dough?
Yes! For extra coconut flavor and a chewy bite, mix up to 1/2 cup unsweetened shredded coconut into the dough before baking. It’s a delicious way to amp up the coconut-lovers’ dream.
Final Thoughts
Bring a burst of sunshine into your kitchen with these Coconut Lime Swig Cookies. Light, luscious, and loaded with tropical flavor, they’re a treat that never fails to get rave reviews. Whether you’re baking for friends, family, or just because, these cookies are sure to brighten your day—so grab your limes and coconut, and let’s get baking!
Print
Coconut Lime Swig Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of Coconut Lime Swig Cookies. These soft and zesty cookies are topped with a creamy coconut-lime frosting, making them a delightful treat for any occasion.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup coconut oil (solid)
- 1 teaspoon coconut extract
- zest of 2 limes
- 1 tablespoon fresh lime juice
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 4 1/2 cups all-purpose flour
Frosting:
- 1/2 cup unsalted butter (softened)
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/2 teaspoon coconut extract
- 3–3 1/2 cups powdered sugar
- zest of 1 lime (optional)
- shredded coconut for garnish (optional)
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Make the cookie dough: Cream together butter, sugars, and coconut oil. Add in coconut extract, lime zest, lime juice, and eggs. In a separate bowl, combine dry ingredients and gradually mix into wet mixture until dough forms.
- Bake the cookies: Roll dough into balls, flatten with a glass, and bake for 8–10 minutes. Cool on a wire rack.
- Prepare the frosting: Beat butter, sour cream, lime juice, and coconut extract. Gradually add powdered sugar until smooth.
- Frost the cookies: Spread or pipe frosting onto cooled cookies. Garnish with lime zest or shredded coconut if desired.
Notes
- For extra coconut flavor, mix shredded coconut into the dough.
- Store cookies in the fridge for firmer frosting or at room temperature for a softer texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 18g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
