These cream cheese cookies are chewy, soft, and wonderfully tropical with addition of coconut and key lime flavors! Cream cheese is the ingredient that gives these coconut lime cookies their amazing soft and chewy texture.
Enjoy more coconut key lime flavored treats like key lime pie cheesecake and coconut key lime bread.
Table of Contents
Hello, summer! I plan on celebrating the sunny season with lots of tropical recipes just like this one. Key lime juice (and zest) combine with sweetened shredded coconut to create a flavor so beachy, you’ll feel like you’re lounging out in the sun… even if you’re just hanging out in your living room.
There are so many good things about these cream cheese cookies! For example, the cookie dough is SO easy to make, all you need is a bowl and a whisk. The cookie dough comes together quickly and kids absolutely love rolling the cookies, so it’s a fun family recipe. The best part is that the whole recipe only takes about 25 minutes from start to finish!
These chewy cookies are so easy to make in under 30 minutes with simple ingredients. Don’t you just love homemade recipes that are short and sweet? Your family will love the making these cookies this summer!
Ingredient Notes
Flour – All purpose flour works great. Make sure you spoon the flour into the measuring cup, rather than dunking the cup into the bag, and then cut it with the back of the knife to level. (When you dunk it, you really pack the flour in there.)
Coconut Flakes – use your favorite brand of sweetened coconut flakes! If you do want to go the extra mile, check out my recipe for coconut banana bread where I show you how you can make your own coconut flakes.
Key Limes – If you want true key lime flavor, it’s important to use real key limes! However, you can use regular limes, if there aren’t any key limes available near you, but use fewer. You will need zest from about 5 key limes but only about 2 regular limes.
Cream Cheese – For the very best soft and chewy texture, be sure to use cream cheese with the full fat content and not low fat. Make sure to let the cream cheese soften on the counter for about 30-45 minutes before baking.
Egg – It’ll need to warm up to room temperature prior to using. Let it sit on the kitchen counter for about 30-45 minutes.
Baking Powder and Baking Soda – It’s important to make sure both of these aren’t expired! In order for them to be potent and work properly, they must be used within 6 months of opening.
See the recipe card below for the full list of ingredients and instructions.
How to Make Cream Cheese Cookies
Start making the cookie dough. Place sugar, cream cheese, and lime zest in a large bowl (1).
Whisk it. Pour warm butter (2) over sugar and cream cheese and whisk until all combined (3). Add egg, milk, and lime juice, whisk well (4).
Make the cookie dough. Add flour, salt, baking soda, baking powder and coconut. Mix with rubber spatula until completely combined (5).
Form the cookies. Use a cookie scoop to get even cookies (6). (I use either #50 or #40 cookie scoop.) Gently roll the dough into a ball and drop it into the bowl with powdered sugar (7). Lightly coat them in powder sugar (8).
Prepare for baking. Place the cookies on the baking sheet about 2 inches apart (9).
Bake. Bake at 350°F for 11 to 12 minutes.
Tips for the Best Coconut Cookies
- Make sure to whisk the ingredients very well before adding the flour. After you add the flour, switch to a rubber spatula and only mix until combined. Don’t over-mix at the end!
- Use a cookie scoop to get even amounts of cookie dough. That way, your cookies will all bake evenly. I recommend using #50 or #40 cookie scoop.
- Quickly but gently roll the dough into a ball. Don’t take too long and don’t handle the dough too much.
- If you want to have more key lime flavor, add zest from a couple more key limes. Do NOT add more lime juice! Only use zest to increase the flavor of key lime.
Recipe FAQs
You can store these cream cheese cookies in an airtight container at room temperature for a few days. You don’t need to refrigerate them unless you plan on storing them for longer than 3 days.
If you don’t normally use cream cheese on bagels and toast, you can incorporate your leftovers into other recipes! Some of my favorite ways to use up leftover cream cheese is to make stuffed French toast. Mix some cream cheese when making homemade mac and cheese or any other cheesy sauce.
You can also mix cream cheese into queso dip or nacho cheese to make it creamier. Likewise, you can stir it into other pasta sauces or soups to make them creamier.
Sure thing! You can definitely use lemon zest instead of lime in these cookies. Just note that key limes are MUCH smaller than lemons, so you will not need 4-5 of them. Start with 1 lemon and decide if that’s enough lemon flavor for you. If not, use zest from another 1/2-1 lemon.
How to Store Cream Cheese Cookies
Always make sure you’re storing cooled cookies! Let them cool to room temperature before storing them in an airtight container.
If you’re going to eat them quickly, you can store them on the counter in an airtight container. You can use a cookie jar for storing if the jar has a well fitting lid. Make sure to keep the container away from direct sunlight or by a hot oven/stove top.
At room temperature, these cookies can last about 2 days when stored properly. Any longer, and you should refrigerate or freeze them.
How to Freeze Cookies
To freeze coconut cookies, lay them in a single layer on a wire rack and let them fully cool to room temperature. Once cooled, place the wire rack in the freezer and let cookies freeze for 2 hours. Set the timer so you remember to grab them!
Once frozen, transfer the key lime cookies into a large zip-lock freezer bag. You can either store all of the cookies at once or portion them into smaller bags.
Make sure to label, seal, and place back into the freezer. Frozen crinkle cookies will keep for up to 6 months.
Frozen cookies thaw very quickly. You can simply leave a few on a wire rack and they’ll be ready to eat in about 30 minutes. If you have an immediate craving for a cookie, heat it in a microwave for 10-15 seconds.
More Soft Cookie Recipes To Try
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Coconut Key Lime Cream Cheese Cookies Recipe
Ingredients
- 2 1/4 cups unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 cup sweetened shredded coconut flakes
- 1/2 tsp salt
- 1 cup white granulated sugar
- 3 oz. cream cheese room temperature, cut into small pieces
- 5-6 key limes – zest only more if needed stronger flavor
- 1/2 cup unsalted butter melted and still warm
- 1 large egg room temperature
- 1 Tbsp. whole milk
- 1 Tbsp. lime juice
- 1/2 cup powdered sugar for rolling cookies
Instructions
- Preheat the oven to 350℉ and line the cookie sheet with parchment paper.
- Place sugar, cream cheese, and key lime zest in a large bowl.
- Pour warm butter over sugar and cream cheese and whisk until all combined.
- Add egg, milk, and lime juice, whisk well.
- Add flour, salt, baking soda, baking powder and coconut flakes. Mix with rubber spatula until completely combined.
- Use a cookie scoop to get even cookies. (I use either #50 or #40 cookie scoop.) Gently roll the dough into a ball and drop it into the bowl with powdered sugar.
- Roll the ball in sugar and place it on the prepared baking sheet.
- Place the cookies on the baking sheet about 2 inches apart.
- Bake for 11 to 12 minutes.
Video
Notes
- Make sure to whisk the ingredients very well before adding the flour. After you add the flour, switch to a rubber spatula and only mix until combined. Don’t over-mix at the end!
- Use a cookie scoop to get even amounts of cookie dough. That way, your cookies will all bake evenly. I recommend using #50 or #40 cookie scoop.
- Quickly but gently roll the dough into a ball. Don’t take too long and don’t handle the dough too much.
- If you want to have more key lime flavor, add zest from a couple more key limes. Do NOT add more lime juice! Only use zest to increase the flavor of key lime.
Nutrition
Originally published on Will Cook For Smiles in August, 2013.
Sabine says
Hi I made a batch but realized I don’t have powder sugar. Can I chill the dough till I get some?
Also I have a party next weekend. Can I freeze then balls of dough and bake them on the day? What would I change the time or temp too?
Thanks
Lyuba says
Sabie, I’m very sorry for the late response. You can always add powdered sugar. I’ve never frozen cookie dough before so Ic cannot give you the best advice. I would refrigerate a few days prior to in Sarane wrap.
Julie says
A Facebook friend posted your recipe. I read recipes and decide whether I might be able to adapt the recipe to lower fat and sugar. My changes for the lime cream cheese cookies worked great.
Because of family health issues I made these cookies last night but made the following changes: 1/2 cup honey instead of the sugar; 4 oz fat free cream cheese, not 3 oz regular cream cheese; 1/2 cup coconut oil instead of butter; 1 tablespoon of skim milk. I followed the directions as written. Before I baked the cookies I dipped them in a little Truvia. The cookies were delicious and chewy. I think the next time I make them I will add the zest of two limes, not one.
Faith says
I would like to try these but am looking for a medium limey zing~is the lime taste in these cookies very subtle ? Maybe I could add a few drops of lime oil to the batter.
lyuba says
Hi Faith!
The lime is is pretty mild in here. You can try adding the oil, I just don’t have any experience with baking with essential oils. You can also try adding more lime zest to make it a stronger lime flavor.
Let me know how it works for you!!
Faith says
I added 2 drops of the lime essential oil and still wasn’t limey enough. Nice texture though.
lyuba says
Oh boy 🙂
I’d try adding more lime zest but other than that, I’m not sure how to make it more limey.
Desiree @The36thAvenue says
They look amazing… I am pinning!
jacinthe says
Hi, are you using sweet or unsweet shredded coconut in this recipe? Thanks!
Amy says
I just made these to take to Thanksgiving tomorrow and they are delicious. I’m sure people will love them.
lyuba says
I’m so happy you liked it! Thank you, Amy. Happy Thanksgiving!
Krissa says
I love that I don’t need to get out the mixer! Can’t wait to make these tonight. Love anything citrus or chewy.
lyuba says
Me too! I love making things in a bowl (could be why I love brownies that much more). I hope you liked them, Krissa 🙂
Angie says
The cookies are delicious! Very soft and the combo of coconut and lime are the best! You can also add chopped ginger candy 🙂 Lyuba, the second time i made it I double the baking powder. I like it bigger and add a pouch of Duncan Hines “Key Lime” flavour mix and cut the sugar into 3/4 cup. It enhances the lime flavour. The color changes into blue/green? Everybody loves it. Good job on this! 🙂
lyuba says
Oh, I love those little frosting packets. I have cotton candy cookies that are made with it, which are similar to these cookies. They are my sister’s and son’s absolute favorite. I’ll have to try adding the key lime one to these cookies next time. Thank you, Angie!
Karen Dawkins says
Sweetened or unsweetened coconut? Making these tomorrow and heading to the grocery store now.
lyuba says
Hi Karen,
I usually use sweetened coconut because I haven’t seen unsweetened in my stores. So for these cookies, I used sweetened. Enjoy!!
Julia - Vintage with Laces says
Hi Lyuba, I baked the cookies today. I just now realize that I should have coated them in powdered sugar before baking but did it afterwards. However, they turned out just wonderful and we love them. Coconut and lime is a great combination. Thank you very much for sharing the recipe. I definitely will make these cookies again :).
Julia
lyuba says
I’m so happy that you liked them, Julia! Coconut and lime really are meant to be together 🙂
Thank you!
Paula - bell'alimento says
These cookies need to happen soon! Lovely!
lyuba says
Thank you so much, Paula 🙂
Tomas Olivas says
I made these last night and used double the lime juice in an effort to make them tart and i still could not taste the lime at all. Any suggestions on making the taste more citrusy or tart?
Thank you!
Tomas Olivas says
Maybe a key lime glaze? How would I make it?
lyuba says
Tomas, most of the lime flavor and tartness comes from the zest not juice. Juice alone has a mild flavor when baking, so you should definitely use zest. How much zest did you put in?
Tomas Olivas says
I put the zest of 2 limes.
lyuba says
Oh wow, and they weren’t tart enough? Hmmm, my only suggestion would be to add more zest if you want a strong flavor. I don’t think that they sell a lime extract. I wouldn’t suggest adding more lemon juice because the flavor won’t be much stronger but it will be too much liquids. Make sure to use just the green part of the skin and not white (that part is bitter). May be see if you can find a fresh lime at a farmer’s market, they might be stronger in flavor that grocery store.
I hope this helps!