Description
Coconut Lime Swig Cookies are soft, buttery sugar cookies flavored with sweet coconut and bright lime—adapted from the cult‑favorite Swig family recipe for a tropical twist.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lime zest (about 2 limes)
- 2 3/4 cups all‑purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sweetened shredded coconut
- Extra powdered sugar & lime zest, for rolling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and powdered sugar until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract and lime zest.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing just until combined. Fold in shredded coconut.
- In a small bowl, combine extra powdered sugar and a bit of lime zest for rolling.
- Scoop dough into 1.5‑inch balls and roll in the sugar‑zest mixture.
- Place on prepared sheets about 2 inches apart. Bake for 10–12 minutes, or until edges are set but centers are soft.
- Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra coconut flavor, toast the shredded coconut lightly before adding.
- Chill dough for 30 minutes for thicker cookies.
- Store in an airtight container at room temperature for up to 5 days.
- Make a glaze by mixing lime juice with powdered sugar and drizzle over cooled cookies, if desired.