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

It’s Father’s Day evening and I’m sitting here staring at some canvas prints of our family that I printed for Father’s Day.

Only my first three boys are in the outdated pictures on my walls and my two girls – well they have yet to make it into a family photo on the wall. I mean they’re 4 and 2. I’m only 4 years behind.

So for Father’s Day I thought it would be great to print out some nice canvas pictures for my walls including one of my husband with the boys. The only tiny problem is that they’re WAY too big for my wall. I’m either going to have to totally rearrange my whole house or get really creative.

Currently, the pictures are just leaning up against my wall just staring at me like why did you order me if I have nowhere to put me.

And all I can hear is my husband’s voice in my head, “Measure twice. Cut once.” Or in this situation, measure twice – order once.

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!

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.

Pour some sugar on a plate and dip the bottom of a glass in it to make a layer of sugar. I noticed that depending on the glass sometimes it sticks and sometimes it doesn’t. If your sugar isn’t sticking you can wet the bottom of the glass with water or spray it with cooking spray and then dip it.

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

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

4.69 from 22 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

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

Coconut Lime Cream Cheese Frosting:

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

Instructions

 

• Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tarter, and salt.
• Set aside.
• 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.
• Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet or use a parchment line sheet.
• 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.
• Bake for 8-­10 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, lime zest, 2 1/4 teaspoons coconut extract, and vanilla together until smooth and fluffy. Add confectioners' 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.

Notes

Source: adapted from Vintage Revivals. Used coconut oil, cut back flour, used cornstarch to make them softer, added lime juice and zest to the dough. Used my own frosting recipe.

Cuisine: American

Course: Dessert

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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