Toasted Coconut Key Lime Pie Cookies

🌴 Toasted Coconut Key Lime Pie Cookies 🥥: Your Tropical Dessert Dream

If you’ve ever wished you could bottle a beach vacation into a bite-sized dessert, meet your new favorite cookie: Toasted Coconut Key Lime Pie Cookies. These bright, chewy sugar cookies bring together everything we love about citrusy pies and chewy coconut treats—all in one gorgeous, sunshine-filled bite. Think of them as the lovechild between a thumbprint cookie and a slice of key lime pie, with a toasty, tropical twist.

No, you don’t need to bake a whole pie. No, you don’t need to make a graham cracker crust. And yes—they taste like a mini vacation.

🥑 What Makes These Cookies So Magical?

They start with a soft, chewy sugar cookie base—but with a major upgrade. Each one is rolled in toasted coconut before baking, giving you golden, crisp edges and that irresistible coconut crunch. Then comes the fun part: midway through baking, you spoon in a creamy, tangy key lime pie filling made with sweetened condensed milk, cream cheese, and fresh key lime juice. The result? A gooey, citrus-filled center that oozes tropical joy in every bite.

✨ Why You’ll Love Them:

• They’re tangy, bright, and sweet—but not overpowering.
• The creamy center mimics the custard of key lime pie.
• The coconut adds texture and tropical flavor.
• You don’t need a mixer, a pie tin, or any complicated steps.
• They look stunning on a summer dessert table.

🧵 Ingredients Breakdown

For the Cookie Dough:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 egg
• Zest of 2 key limes (or 1 regular lime)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Coating:

• 1 cup sweetened shredded coconut, toasted

For the Key Lime Filling:

• 4 oz cream cheese, softened
• 1/4 cup sweetened condensed milk
• 2 tbsp key lime juice (fresh is best!)
• Zest of 1 key lime

🌿 Step-by-Step Instructions

1. Make the filling first: In a small bowl, beat the cream cheese, sweetened condensed milk, lime juice, and zest until smooth and creamy. Set it in the fridge to firm up while you make the cookies.

2. Toast your coconut: Spread sweetened coconut on a baking sheet and bake at 325°F (163°C) for 5–7 minutes, stirring halfway, until golden brown. Let cool.

3. Prep the dough: Cream together the butter and sugar in a large bowl until smooth. Mix in the egg, lime zest, and vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Slowly combine the dry ingredients with the wet until a dough forms.

4. Form & roll: Scoop 1-tbsp balls of dough and roll them in the cooled toasted coconut. Press your thumb (or the back of a spoon) gently into each to create a shallow indent.

5. Bake halfway: Arrange on a parchment-lined baking sheet and bake at 350°F (175°C) for 6 minutes. Remove from oven and carefully spoon 1 tsp of the chilled key lime filling into each center.

6. Finish baking: Return to the oven and bake for another 5–6 minutes until edges are golden and centers are just set. Cool completely before moving (they’ll be soft when warm!).

🍽️ Serving Tips for Maximum Tropical Vibes

• Chill cookies before serving to firm up the center—they taste amazing cold!
• Just before serving, top each with a swirl of whipped cream and a sprinkle of lime zest.
• Serve on a platter with slices of lime, tropical flowers, or toasted coconut flakes for a full beachy dessert bar experience.
• Want extra drama? Dip the bottom of each cookie in white chocolate and let it harden for a decorative finish.

🚀 Fun Variations to Try

These cookies are already a tropical dream—but let’s be real, we all love a remix. Whether you’re baking for a themed party or just looking to switch things up, these fun variations will keep your taste buds on vacation mode:

1. Key Lime Coconut Sandwich Cookies 🥪

Skip the thumbprint shape and bake plain round cookies (no indent). Once cooled, pipe or spoon a generous dollop of the key lime filling onto the flat side of one cookie and sandwich it with another. Bonus: Roll the edges in more toasted coconut for extra flair!

2. Gluten-Free Paradise 🌾❌

Substitute a 1:1 gluten-free baking blend for the all-purpose flour—most blends work beautifully. Make sure your coconut is certified gluten-free too, and boom—you’ve got a cookie everyone can enjoy.

3. Tropical Trio Filling 🍍🥭🍋

Give your filling a flavor twist by swapping half the lime juice for passion fruit puree or pineapple juice. Or try a mix of mango and lime for a tangy-sweet explosion. Tropical overload? We think not.

4. Chocolate-Dipped Deluxe 🍫✨

After baking and cooling, dip the bottoms of the cookies in white or dark chocolate. Let them harden on parchment for a fancy finish that adds richness and an elegant edge. Great for gifting or cookie exchanges!

5. Coconut Cream Pie Cookies 🥥🎂

Swap the lime juice in the filling for vanilla and a splash of coconut extract. Top with whipped cream and toasted coconut shreds for a totally different but equally dreamy dessert vibe.

However you spin it, these cookies are the canvas—so go ahead, bake outside the lines!

🌟 Final Thoughts: Dessert Vacation, Activated

These Toasted Coconut Key Lime Pie Cookies are like sunshine in cookie form. They’re zesty, sweet, tropical, and totally impressive—without requiring pie crusts or pastry bags. Whether you’re baking for a summer BBQ, a beach-themed brunch, or just need an edible escape, these cookies deliver a little slice of paradise in every bite.

Make a batch, kick off your flip-flops, and let your oven take you on a tropical getaway.

📆 Pro tip: They freeze beautifully! Store in an airtight container and thaw in the fridge for spontaneous sunshine cravings.

Happy baking! 🥥🌴

Toasted Coconut Key Lime Pie Cookies

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• Author: Jackson Walker
• Total Time: 30 minutes
• Yield: 24 cookies 1x

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Ingredients

Scale 1x2x3x

• 1 cup sugar

• 1/2 cup butter, softened

• 1 egg

• Zest of 3 key limes (or 1 regular lime)

• 1 3/4 cups flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 cup sweetened shredded coconut, toasted

• 4 oz cream cheese, softened

• 1/3 cup sweetened condensed milk

• 2 tbsp key lime juice

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Instructions

• Preheat oven to 350°F (175°C).

• Beat butter and sugar until light and fluffy. Add egg and lime zest.

• Stir in flour, baking soda, and salt.

• Roll dough into balls, then roll each in toasted coconut. Place on a baking sheet.

• Press a thumbprint into each cookie.

• Bake for 6 minutes.

• Meanwhile, mix cream cheese, condensed milk, and lime juice.

• Remove cookies, spoon filling into the center, and bake 4-5 more minutes.

• Cool completely. Chill before serving for extra pie-like texture.

• Prep Time: 20 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 130 per serving
• Sugar: 9g per serving
• Sodium: 65mg per serving
• Fat: 7g per serving
• Saturated Fat: 4g per serving
• Carbohydrates: 15g per serving
• Fiber: 1g per serving
• Protein: 1g per serving
• Cholesterol: 20mg per serving