We paired a deliciously chewy cookie recipe with the flavors of coconut and lime to create both a cookie and a cookie sandwich that are out of this world. The addition of toasted coconut around the outside of the cookie not only adds to the tropical flavor but also gives a bit of texture. While these coconut lime cookies are delicious on their own, we chose to bring even more flavor and texture by making them into a cookie sandwich. The cream cheese and lime filling brings a nice kick of unique sweet and sour flavor that really ties it all together.
If you want to serve these little babies at a beach-themed event, try pairing them with an equally tropical iced tea such as our Happy Hour Blend herbal tea -- which also makes a great iced tea cocktail. Another delicious option is our Abundance Blend green tea. Include in your menu some recipes that also have a laid-back and beachy feel, like pineapple pomegranate salsa, loaded sweet potato nachos, and watermelon salad.
But who said you had to make an event out of it? These coconut lime cookies are good enough to enjoy any time. Even in the dead of winter, a nice punch of flavor with a steaming cup of tropical tea is sometimes just what the doctor ordered to chase away those winter blues.
Coconut Lime Cookies with Cream Cheese Filling
- 1/2 cup unsalted butter (softened)
- 3/4 cups white sugar
- 1 large egg
- 3 tablespoons lime juice, separated
- 1 1/4 cup all-purpose flour
- 3/4 teaspoons baking soda
- 2 teaspoons corn starch
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 8oz cream cheese (softened)
- 1/2 cup powdered sugar
- Zest of one lime
In a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy.
Add the egg and 1 tablespoon of lime juice and continue to mix until well combined.
In a separate bowl, combine the flour, baking soda, corn starch, and salt until well blended.
Gradually stir the dry ingredients into the wet until well combined, scraping the sides of the bowl occasionally. Preheat the oven to 375 degrees and place the batter in the fridge to cool for roughly 30 minutes.
Once cooled, roll the dough into small balls, about 2-3 tablespoons each. Then roll the balls in the shredded coconut. Place on a lightly greased baking sheet, about 2 to 3 inches apart (you may have to re-refrigerate the balls if they are mushy when placed on the baking sheet).
Bake for 8 to 10 minutes, or until the tops are golden. Remove from heat and let stand for 5 minutes before transferring to a wire rack. Let cool completely.
Meanwhile, prepare the cream cheese filling by combining the cream cheese, powdered sugar, 2 tablespoons of lime juice, and lime zest until well blended. Be careful not to over mix or the frosting will become runny.
Place a large dollop of frosting onto the bottom of a cookie and top with another cookie. Continue until all the cookies or frosting are used up. Serve.