Coconut Lime Swig Cookies

Coconut Lime Swig Cookies – a tropical twist on the classic Swig cookie. If you love coconut and lime, you’ll love these!

COCONUT LIME SWIG COOKIES

So you all know how much I love Swig cookies but I really, really wanted to create a Coconut Lime version. Think Dirty Diet Coke meets cookie.

And I don’t know why I always try creating new recipes when I’m hosting Bunko, but I do – and these Coconut Lime Swig Cookies were a success! I’ve made them many times since.

If you love lime and coconut, these are for you. I like them better the second day. The frosting softens the cookie up a bit and the flavor sinks in.

Press it into the middle of the cookie making that ruffled edge. Don’t press too hard. The cookies are supposed to be thick.

CAN I FREEZE THESE?

Yes. You can freeze the frosted cookies. Freeze them in a single layer on a cookie sheet. Then once the frosting is frozen, remove them and stack them with parchment paper in between in a Ziploc bag and place in the freezer for up to three months.

OTHER COOKIE RECIPES:

• Chocolate Crinkle Cookies
• Sprinkle Cookies
• S’mores Cookies
• Soft Chocolate Chip Cookies
• Chewy Coconut Lime Sugar Cookies
• Peanut Butter Cup Cookies

Coconut Lime Swig Cookies

Christy Denney

4.71 from 24 votes

Coconut Lime Swig Cookies - a tropical twist on the classic Swig cookie. If you love Coconut and Lime, you'll love these!

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 2 dozen

Ingredients

  

½1x2x

• 1 cup butter, softened
• ¾ cup coconut oil, (melted then measured)
• 1¼ cup granulated sugar, (plus ¼ cup reserved)
• ¾ cup powdered sugar
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 1 teaspoon coconut extract
• 2 eggs
• 5 cups all-purpose flour
• ¼ cup cornstarch
• ½ teaspoon baking soda
• ½ teaspoon cream of tarter
• 1 teaspoon salt

Coconut Lime Cream Cheese Frosting:

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons lime juice
• 2 teaspoons coconut extract
• 1/2 teaspoon vanilla extract
• 4 cups powdered sugar
• lime zest for topping

Instructions

 

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• In a large mixing bowl, cream together butter, coconut oil, sugar (1¼ cups), and powdered sugar.
• Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract. Mix in eggs.
• In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tarter, and salt.
• Slowly add in flour mixture until combined. Scoop into golf sized balls about 2 tablespoons each (I use this scoop) and place onto prepared baking sheets.
• To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin. It helps to wet the bottom of the glass, wipe it off, then dip it in sugar.
• Bake for 6-8 minutes or until the bottom is lightly brown. The tops will not brown. The cookies stay soft so do not over bake. Cool completely.
• To make the coconut lime cream cheese frosting: Beat cream cheese, butter, lime juice, 2 teaspoons coconut extract, and vanilla together until smooth and fluffy. Add powdered sugar. Beat until creamy. Frost the center of each cookie. Garnish with additional lime zest if desired.
• Swig keeps their cookies in the fridge. This isn't necessary. In fact, I like mine at room temperature. These are better the next day when the frosting has softened the cookie.

Cuisine: American

Course: Dessert

Author: Christy Denney