Skill Level
Toasted Coconut & Lime Swig Sugar Cookies
Ingredients
Flour | 5 1/2 Cups | |
Unsalted Butter | 1 Cup | |
Sugar | 1 Cup | |
Powdered Sugar | 3/4 Cup | |
Salt | 1 teaspoon | |
Baking Soda | 1/2 teaspoon | |
Cream of Tartar | 1/2 teaspoon | |
Canola/Vegetable Oil | 3/4 Cup | |
Eggs | 2 | |
Water | 2-3 Tablespoons | |
Coconut Extract | 2 teaspoons | |
Toasted Coconut | 2 Cups |
Lime Coconut Frosting
Softened Unsalted Butter | 6 Tablespoons | |
Sour Cream | 1/3 Cup | |
Salt | 1/4 teaspoon | |
Powdered Sugar | 3.5 to 4.5 Cups | |
Limes | 2 | |
Coconut Extract | 1/2 teaspoon | |
Toasted Coconut | 1/2 Cup |



The only tip I can give you for making these is to make sure the Sour Cream is at room temperature when making the frosting ( if you forget to take it out of the fridge like I do, just microwave the measured amount for about 10-15 seconds).
Toasting the Coconut is best done in a dry fry pan over a medium-high heat a 1/2 a bag at a time, you have to keep your eye on it and keep it moving as it burns quick, also have a plate close to dump it out on so it doesn’t keep browning in the pan.
- Pre heat the oven to 350 Degrees. Line 2 baking trays with parchment paper.
- In a large mixing bowl mix the Flour, Salt, Baking Soda & Cream of Tartar, set aside.
- In the bowl of a stand mixer cream the Butter and Sugars together for about 2-4 minutes, scraping down the sides.
- While the mixer is running slowly stream in the Oil. Then add the Water and Extract.
- Mix in the Eggs one at a time until combined.
- Add the Flour and Toasted Coconut 1 cup at a time until just combined, don’t over mix.
- It is a dry dough so don’t add any more liquid.
- Roll into 2 inch balls and place 12 on each baking sheet.
- Place an additional 1/4 Cup of Sugar in a small bowl then dip the bottom of a drinking glass or large spice jar into it and press onto each cookie gently to flatten a bit they don’t spread too much.
- Bake for about 10-12 minutes.
- To make the Frosting mix together the room temperature Sour Cream and the Softened Butter until smooth.
- Add the Powdered Sugar a bit at a time if its a too thick add a little milk, if its too runny add more Powdered Sugar.
- Zest 2 Limes and reserve a teaspoon or so for decoration add the rest to the Frosting with the Extract.
- I put the Cookies in the Fridge for and hour or so before frosting them, using the back of a spoon to spread the frosting on the cookies and sprinkle with the remaining Toasted Coconut and Lime Zest.
- You can freeze these and take them out when you need them.
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