Cookies
By: Amy on  |Updated:
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Coconut Lime Sugar Cookies are so much easier than making “normal” sugar cookies! The cookies are soft, moist, and chewy.
The frosting…oh my gosh! It’s AMAZING! It’s coconut frosting with a hint of fresh lime for extra zest! I can’t even tell you how delish it is!
Cookies are the BEST food in the world! Cookies happen at my house about 3-4 times a week. The amount of cookies we consume is insane!
But, if you make and eat as many cookies as I do, it qualifies you as an expert in cookie making!
And, I’m here to tell you these are the BEST sugar cookie bars with icing! You know those recipes when you try and convince yourself to quit eating them and it just doesn’t work. You’ll also go crazy for my Christmas Bar Sugar Cookies!
Besides the amazing flavor combo of sweet cookies and icing mixed with tangy lime…these cookies are so easy to make!
No rolling. No cutting cookies out. And, no frosting individual sugar cookies.
This is my kind of recipe and I KNOW you’re going to love it too!
SEE MORE: Other easy bar cookie recipes
Ingredients in Coconut Lime Cookies
Almost all of my recipes have super easy ingredients that are easy to keep on hand. This recipe is no different.
It’s so much easier and faster for me to make these cookies than to go to Swig, Twisted Sugar, Crumbl, or any of those other fun cookies shops!
For the sugar cookies
- BUTTER: Real salted butter (don’t use margarine)
- GRANULATED SUGAR
- POWDERED SUGAR
- EGGS: Use large eggs
- COCONUT EXTRACT: Find it in the spice section of the supermarket
- LIME JUICE: Fresh lime juice really is best here. If you’re really in a pinch you can use the bottled stuff, but it won’t be as good.
- ALL PURPOSE FLOUR: I’ve never tried using gluten-free flour so I can’t say how it will work.
- BAKING POWDER: Make sure it’s not expired or it won’t do its job correctly.
- SALT: Regular iodized table salt
For the coconut lime icing
- BUTTER: Real salted butter (can use unsalted too)
- POWDERED SUGAR
- LIME JUICE AND ZEST: Again, you can use bottled lime juice, but I really recommend fresh lime juice. Key limes or regular limes
- COCONUT CREAMER: Use heavy cream or milk if you don’t have coconut creamer
- COCONUT EXTRACT
How to make Coconut Lime Cookies
If you’ve made cookies before you’ve got it made! If not, I’m going to walk you through every step and it’s going to be pretty darn easy!
I like using an electric stand mixer because it does all the hard work. A hand held mixer will work too.
Here we go! Once you make bar cookies, I don’t think you’ll ever go back to making drop cookies again! So. Easy.
SEE MORE EASY SUGAR COOKIE RECIPES: Candy Bar Sugar Cookies, Mint Sugar Cookies, Peppermint Bark Sugar Cookies, Candy Cane Sugar Cookies
Instructions for making the cookies
- Preheat oven to 350 degrees. Prepare a 9×13 inch pan by lining with aluminum foil and spraying with nonsticking baking spray.
- Cream both sugars (powdered and granulated) and butter together until light and fluffy, about 2 minutes.
- Add eggs, coconut extract, lime juice, and zest. Cream again for about a minute.
- Add baking powder and salt and mix just until incorporated.
- Add flour and mix just until combined.
- Spread the cookie dough in prepared baking pan.
- Bake for 11-12 minutes. Don’t overbake! Let cool completely before frosting.
Instructions for making the coconut lime frosting
The temperature of your butter is a big deal when you’re making frosting. If it’s too soft the frosting will be super soft too.
You want it to be a little cooler than room temperature.
I also really like using a whip attachment to make icing because it makes it light and fluffy.
- Beat butter until it’s light and fluffy. Probably about 3 minutes.
- Add powdered sugar, coconut creamer (start with a Tablespoon and add more as needed), coconut extract, lime juice, and lime zest (oh and a dash of salt if you want it) to the butter.
- Beat until light and fluffy.
- If the frosting is too runny add more powdered sugar. If it’s too thick, add a little more coconut creamer.
Spread icing over sugar cookie bars.
Sprinkle with extra lime zest. Place a lime wedge on each cookie if you want. Trust me you want to! Squeezing the juice over the sugar cookies is out of this world!
SEE MORE COCONUT RECIPES: Coconut Lime Monkey Bread, Coconut Banana Bread, Coconut Chocolate Chip Cookies, Coconut Cheesecake
Grab My Coconut Lime Sugar Cookies Recipe
When I was testing this recipe I was so excited that I couldn’t wait to share it with all of you! I put a picture of the cookies on Instagram and everyone went crazy over them!
It took me a lot longer to get the recipe posted than I hoped…but, it’s finally here!
I can’t wait for you to try these Lime Coconut Sugar Cookies! They’re as amazing as they sound!
Coconut Lime Sugar Cookie Bars with Frosting
4.88 from 8 votes
Author Amy
Course Cookies, Dessert, Dessert
Cuisine American
Servings 15 Bars
Prep Time 25 minutes mins
Cook Time 13 minutes mins
Total Time 38 minutes mins
Coconut Lime Sugar Cookies are so much easier than making "normal" sugar cookie bars! The cookies are soft, moist, and chewy.
The frosting…oh my gosh! It's AMAZING! It's coconut frosting with a hint of fresh lime for extra zest! I can't even tell you how delish it is!
Ingredients
For the Coconut Lime Cookies
- 3/4 cup butter 1 1/2 sticks, room temperature
- 3/4 cup granulated sugar
- 1/4 cup powdered sugar
- 2 egg
- 1 Tbsp lime juice
- zest of one lime
- 1 tsp coconut extract
- 1/2 tsp salt
- 1 tsp baking powder
- 2 1/4 cups all purpose flour
To make Coconut Lime Frosting
- 1/2 cup butter
- 4 cups powdered sugar
- 2 Tbsp lime juice
- zest of one lime
- 1/2 tsp coconut extract
- 2 Tbsp coconut creamer can use heavy cream instead
- dash Kosher salt
Instructions
How to Make Coconut Lime Sugar Cookies
Preheat oven to 350 degrees. Prepare a 9×13 inch pan by lining with aluminum foil and spraying with nonsticking baking spray.
Cream both sugars (powdered and granulated) and butter together until light and fluffy, about 2 minutes.
Add egg, coconut extract, lime juice, and lime zest. Beat again for one minute.
Add baking powder and salt and mix just until incorporated.
Add flour and mix just until combined.
Spread the cookie dough in prepared baking pan.
Bake for 11-12 minutes. Don't overbake! Let cool completely before frosting.
How to Make Coconut Lime Frosting
Beat butter until it's light and fluffy. Probably about 3 minutes.
Add powdered sugar, coconut creamer (start with a Tablespoon and add more as needed), coconut extract, lime juice, and lime zest (oh and a dash of salt if you want it) to the butter. Beat until light and fluffy.
If the frosting is too runny add more powdered sugar. If it's too thick, add a little more coconut creamer.
Notes
BUTTER:For both the cookies and the frosting you’ll want to use real butter. I like salted, but unsalted is completely fine. The butter should be room temperature, but not too soft. When you poke the butter your finger shouldn’t easily indent into the butter.
HOW TO BRING BUTTER TO ROOM TEMPERATURE:Here are three options
- Let butter sit at room temperature for about 30 minutes.
- To make it faster, cut butter into small cubes (about 1/4 inch and let it sit at room temperature.
- Microwave butter on the defrost setting for about 10 seconds. Check to see if it’s room temperature. Continue defrosting in 5-10 second intervals until it’s room temperature.
HOW TO STORE COOKIES:Store cookies in the refrigerator in an airtight container, or cover the pan with plastic wrap.
HOW LONG WILL COOKIES LAST:They’re last up to three days in the fridge.
Nutrition
Calories: 387kcal | Carbohydrates: 59g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 255mg | Potassium: 31mg | Fiber: 1g | Sugar: 44g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
