Get ready to embark on a mouthwatering journey with these irresistible Coconut Lime Oatmeal Cookies that blend the comforting warmth of classic oatmeal cookies with a zesty tropical surprise! Imagine biting into a perfectly crisp, golden-edged cookie that bursts with the refreshing tang of lime and the rich, creamy texture of coconut. These aren't just cookies - they're a mini vacation for your palate that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup shredded coconut
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, cream together softened butter, brown sugar, and white sugar until light and fluffy, using an electric mixer or whisk. This should take about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- Grate fresh lime zest and fold it into the wet ingredients, ensuring even distribution.
- In a separate bowl, whisk together flour, baking soda, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the rolled oats and shredded coconut, stirring gently to distribute evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your palm to create a slightly uniform shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature butter and egg for smoother mixing and better cookie texture.
- Don't skip zesting the lime fresh - it provides the most vibrant and intense citrus flavor.
- Measure your flour correctly by spooning it into the measuring cup and leveling with a knife to avoid dense cookies.
- For uniform cookies, use a cookie scoop or weigh each dough portion for consistent sizing.
- Allow cookies to cool completely before storing to prevent moisture buildup and maintain their crisp edges.
- For extra coconut lovers, consider toasting the shredded coconut before adding to the dough for a deeper, nuttier flavor.
- If you prefer softer cookies, slightly underbake by removing them from the oven when edges are just turning golden.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 16g
Protein: 2g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 20mg
