Make these light and spongy Coconut Lime Cookies for a fresh treat this spring. These cookies are made using Ricotta cheese which makes them light and fluffy. Added in coconut and lime juice for a fantastic flavour for spring!

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I feel when you add just a touch of citrus to just about anything, it brings the flavour to the next level. Much like my Lemon and Lime Cupcakes, these cookies have a subtle lime flavour. And adding coconut, makes them even better. If you love the flavours of lime and coconut, you should take a look at these delicious sweet cookies.

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What Are These Cookies Like

• Difficulty – These cookies are pretty straightforward and they don’t require any special techniques used in making the cookie dough.
• Taste – These cookies have a lovely lime and coconut flavour with a light and spongy texture made from the Ricotta cheese.
• Serving – This recipe makes approximately 28 good sized cookies. At the end of the post in the recipe card you can easily adjust the serving size.

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Ingredients

• Flour – This recipe uses all purpose flour which is the best flour for baking cookies.
• Baking soda – A small amount of baking powder is used as a rising agent for the cookies.
• Salt – Regular tables salt is used to enhance flavours.
• Sugar – Granulated white sugar.
• Lime – This recipes uses both lime juice and lime zest to give the cookies a burst of lime flavour.
• Butter – Unsalted butter at room temperature.
• Egg – I large egg at room temperature.
• Vanilla extract – Vanilla extract is added to enhance the flavour in the cookies.
• Coconut – Shredded coconut is added to the cookies for flavour and texture.
• Ricotta cheese – These cookies use Ricotta cheese to give a very light texture to the cookies.
• Powdered sugar – Powdered sugar or icing sugar is used to make the sweet glaze for the cookies.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line a large baking tray with parchment paper and set aside.
2. Combine dry ingredients – In a medium bowl, combine the flour, baking soda and salt. Whisk to combine and set aside.
3. Combine sugar and lime zest – In a medium bowl combine the sugar with the lime zest. Use your fingers to combine the zest into the sugar and incorporate well. Set aside
4. Make cookie dough – In a large mixing bowl, mix the butter and lime infused sugar on high for about 3 minutes. Add the egg and vanilla extract and mix for a further minute until combined. Add the shredded coconut, ricotta cheese and lime juice. Mix until combined about one minute. Add the flour and stir until it is incorporated, about one minute.
5. Bake cookies – Mound spoonfuls of the cookie dough onto the baking sheet and bake for about 10 – 12 minutes. Remove from oven and transfer to a wire cooking rack to cool. Repeat for all cookie dough.
6. Make glaze – Make the glaze by combining the powdered sugar with the lime juice. Stir to combine.
7. Glaze cookies – You can either dip the cookies upside down in the glaze or drizzle over the tops. Sprinkle over the coconut and extra lime zest. leave to set until the glaze hardens.
8. Store – Store in an airtight container for 3 – 4 days.

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Recipe Tips

• Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
• Watch baking time – Baking time varies from oven to oven. These took exactly 12 minutes in my oven. Your oven could bake a little quicker or take a little longer.

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Substitutions

• Ricotta cheese – Ricotta cheese does give these cookies a wonderful texture. If you don’t have any Ricotta cheese or find it expensive, you could substitute Mascarpone cheese or cream cheese.
• Lime juice and zest – You can change the flavour by using lemon juice and lemon zest.
• Sugar glaze – For these cookies, I used a basic sugar glaze like you’ll see in my Cinnamon Rolls and the Carrot Bundt Cake. Alternatively, you could dust them with powdered sugar.

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Serving & Storage

• Serve these cookies as part of an Easter Brunch, Mother’s Day afternoon tea or just to enjoy with a cup of tea or coffee.
• Storage – You can keep these cookies fresh on the counter for about three days. Alternatively, they will store in the fridge in an airtight container for about five days. You can even freeze them up to two months in a freezer friendly container.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!