Key Lime Coconut Cookie

A chewy, tropical dream for bright‑weather days: Perfect for NOW.

These Key Lime Coconut Cookies practically glow. They’re the kind of treat that feels like tropical sunshine in your hands: soft, chewy, fragrant with citrus, and kissed with just enough coconut to make you think of warm breezes and open windows.

What makes them even more delightful is their secret: pumpkin seed butter. Not for flavor — that part stays quietly in the background — but for color. It lends the dough a naturally brighter green hue, turning each cookie into a little tropical gem without altering that pure key lime–coconut harmony. It’s a bit of kitchen magic, the kind that makes you smile before you even take a bite.

The result is a cookie that’s tender at the center, lightly crisp at the edges, and bursting with bright, tangy sweetness. They feel perfect for this time of year. They are refreshing, playful, and just indulgent enough to make an ordinary afternoon feel like a celebration.

Key Lime Coconut Cookies

A full, bright, tropical‑leaning recipe for Key Lime Coconut Cookies, with pumpkin seed butter for that gorgeous natural green hue, but none of the flavor intrusion. Chewy, citrusy, sun‑kissed perfection.

1 cup pumpkin seed butter (smooth, unsweetened)

¼ cup salted butter, softened but not melted

1 cup granulated sugar

1 large egg

2 Tbs. fresh key lime zest (packed)

1/4 cup fresh key lime juice 

1 tsp. vanilla extract

2 cups all-purpose flour

½ tsp. baking soda

½ tsp. baking powder

½ tsp. kosher salt

3/4 cup shredded coconut (unsweetened or sweetened)

 

Preheat the oven to 350°F. Line two baking sheets with parchment.

 

Cream the pumpkin seed butter, coconut oil, and sugar until light and creamy.

 

Add the wet ingredients and mix in the egg, key lime zest, key lime juice, and vanilla until smooth.

 

Combine dry ingredients, whisking flour, baking soda, baking powder, and salt in a separate bowl.

 

Add the dry ingredients to the wet mixture and mix until just combined. Fold in shredded coconut.

 

Scoop Tbs.-sized balls of dough onto baking sheets, leaving space to spread.

 

Bake for 10–12 minutes, until edges are set, but centers remain soft. They will firm as they cool, but remain chewy.

 

Cool on the sheet for 5 minutes, then transfer to a rack. Top with extra lime zest if desired.