Round-trip plane tickets. Check! Luggage. Check! Sunny skies and warm breezes. Check, check! Black Friday shopping is done for the year. The mercury is starting to dip and Christmas movies are constant repeat for the season, but we’re thinking ahead to Spring Break and Key West!
Life moves a little slower in Key West. There’s always a rooster, pelican or one of Hemingway’s polydactyly cats (6 toes) to watch.
Iconic locations like Jimmy Buffet’s original Margaritaville, Sloppy Joe’s bar, and Dry Tortugas are delightful to visit.
With beautiful blue waters and delicious key lime pies from Kermit’s, it’s easy to say that life is good in Key West!
“Brudder bought a coconut, he bought it for a dime
His sister had anudder one, she paid it for de lime
She put de lime in de coconut, she drank ’em bot’ up
She put de lime in de coconut, she drank ’em bot’ up
She put de lime in de coconut, she called de doctor, woke ‘im up
And said “Doctor, ain’t there nothin’ I can take?”
Thanks to Harry Nilsson, the Coconut song will forever be on replay as long as Sirius XM has Yacht Rock Radio. Thanks to The Hubby, we’ll listen to Yacht Rock Radio as long as we’re having Friday Happy Hour and want to think about Key West. It’s the little things. In any case, when I came across this cookie recipe that combined both lime and coconut, I couldn’t resist.
Lime zest and lime oil are a must, but you can substitute lime juice. It won’t have as bold of a flavor as lime oil. After mixing up the dough and rolling in granulated sugar, use a flat bottomed glass to press the dough down into a 1/2″ thick round. Bake until the cookie is slightly brown on the bottom. Frost with the zippy lime buttercream and garnish with lime slices, if you’re feeling fancy. Be sure to store these Lime-N-Da-Coconut cookies in the fridge due to the lime buttercream icing. LG! (aka Life is Good!)
Lime-N-Da-Coconut Sugar Cookies
Gentle warm breezes. Sunny skies. Coconuts and lime. Whisk away to the tropics with this coconutty-lime sugar cookie topped with a slightly sweet-tart lime buttercream!
- Prep Time: 15 Minutes
- Cook Time: 8-9 Minutes
- Total Time: 48 minute
- Yield: About 10 Cookies 1x
Ingredients
Lime Coconut Sugar Cookies:
1 stick (8 tbsp.) unsalted butter, at room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
2 tbsp. powdered sugar
1 large egg, at room temperature
2 tsp. lime oil (*or 1 tbsp. lime juice)
1 tbsp. lime zest
1 tsp. coconut extract/flavoring
2–1/3 cups all-purpose flour
1/2 tsp. salt (kosher, table or sea)
1 tsp. baking powder
Lime Buttercream Frosting:
1 stick (8 oz.) unsalted butter, at room temperature
1–1/3 cup powdered sugar
1 tsp. lime oil (2–1/2 tsp. lime juice)
1–1/2 tsp. lime zest
Thinly sliced lime wedges for decoration
Instructions
For Lime Sugar Cookies:
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon baking mats. Set aside.
Cream unsalted butter, oil, granulated and powdered sugars in a standing mixer until smooth. Add egg, lime oil, zest, and coconut extract. Combine until smooth.
Slowly beat in flour, salt and baking powder until combined. Using an ice-cream scoop or a large tablespoon, scoop dough out. Roll in granulated sugar. Place on the prepared cookie sheets. Press the dough balls down with a flat bottom glass dipped in granulated sugar until about 1/2 inch thick.
Bake for about 8-9 minutes or until the bottom of the cookies are light brown. Remove from oven. Cool on the cookie sheet on a cooling rack for 10 minutes before moving to a cooling rack to cool completely. Frost when cooled.
For Lime Buttercream Frosting:
In a large bowl, using a hand-held mixer, combine butter, powdered sugar, lime oil and zest until smooth and fluffy. Spread on cooled cookies. Garnish with a twisted lime wedge, if desired.
IMNPB
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