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Coconut Cookies with Lime Icing

Coconut Cookies with Lime Icing
Home » Baking » Coconut Cookies with Lime Icing

Citrus jams, marmalades, and lemon curds are bright flavors that make excellent icing (or a glaze) for crispy cookies and bars. I tested a recipe for coconut cookies with a range of citrus jams (lemon, lime, orange, and grapefruit). Lime-infused icing was the clear winner and is a classic pairing with coconut flavors, as in the recipe before.

Coconut lime cookies in a basket with white parchment paper and a lime and coconut on the side.
Basket of coconut lime cookies

Jump to: RECIPE | Which Citrus? | Pair with Tea

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Cookies that Ship well for Care Packages

My son loves coconut cake and I used to make it every year for his birthday dinner as he was growing up.  When he went to college I couldn’t figure out how to get a fluffy, iced, two-tier coconut cake through the mail.  So I defaulted to coconut cookies in a care package, hoping it would satisfy the celebratory coconut cake yearning.

Tip: I decided to use a thin citrus-based icing thinking the delicate flavor of the coconut cookies might be overwhelmed by something like a buttercream frosting. 

They were delicious and held together well during shipping out of state.

Coconut cookies with citrus icing and lime zest topping on a wire baking rack.
Coconut citrus cookies on a wire rack

It wasn’t quite the showpiece as was the two-tiered coconut birthday cake, but the flavors were there and….as the farmer said in the movie Babe…” that’ll do”.

Which Citrus Pairs Best with Coconut

Lime is the classic pairing with coconut so that is what I started with. I did test it with lemon, orange & grapefruit also, and there wasn’t a citrus icing that didn’t work, truth be told.

So, pick your favorite citrus and make these delicious cookies for those special care packages.

Pair with Tea

Pair these cookies with a delicious cup of tea! I also make a variety of teas and any number of these would pair nicely with these cookies.

3 cups of herbal tea with flowers scattered in front.
Herbal Teas

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Coconut Cookies with Citrus Icing

Coconut lime cookies in a basket with white parchment paper and a lime and coconut on the side.
The citrus icing can be made using lemon, lime, orange or grapefruit – great for Spring!
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Servings 16
Calories 148


  • 1 cup sweetened shredded coconut divided into two 1/2 cups
  • 2 ¼ cups flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoon unsalted butter (3/4 stick), softened to room temp.
  • 1 ¼ cups sugar
  • 2 ounces cream cheese softened to room temp.
  • 2 Tbsp oil I use grapeseed oil, but use your preferred oil
  • 1 egg large
  • 2 teaspoons vanilla extract
  • extra coconut for topping


  • 3 tablespoons citrus jam or marmalade
  • ½ cup powdered sugar
  • 1 teaspoon citrus zest


  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper (or lightly oil the baking sheet), and sprinkle 1 cup of coconut evenly over the sheet (1/2 cup of coconut is for using later as topping). Bake 5-8 minutes, turning a few times with a spatula, until lightly browned. Watch carefully, as different ovens have different temperature variations.
    1 cup sweetened shredded coconut
  • In a medium bowl, using a wire whisk, mix together the flour, baking soda, baking powder, salt, and 1/2 cup of the browned coconut (only use 1/2 cup of the coconut here).
    2 1/4 cups flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
  • In a stand mixer, using the paddle attachment, cream together the butter, sugar, cream cheese, and oil until thoroughly combined. Add the egg and vanilla and mix until just combined.
    6 tablespoon unsalted butter, 1 1/4 cups sugar, 2 ounces cream cheese, 2 Tbsp oil, 1 egg, 2 teaspoons vanilla extract
  • Slowly add in the flour mixture, a half cup at a time so as not to fly all over the place. Mix each time until flour is well-combined.
  • Form the dough into 1" balls and place on the baking sheet. Make sure the baking sheet has cooled down from toasting the coconut. If it is still warm, turn the baking sheet over and run cold water on the underside so cookie dough will not spread on a warm sheet. Slightly flatten the cookie balls with your hand.
  • Bake about 14 minutes, or until edges are lightly browned. Transfer to a wire rack to cool before icing and topping with remaining coconut.
    extra coconut for topping


  • While the cookies are cooling, mix together all of the ingredients for the marmalade glaze. You can use a hand mixer or stand mixer for this, or alternatively, sift the powdered sugar and mix together with a spoon (just make sure to get all the clumps out).
    3 tablespoons citrus jam or marmalade, 1/2 cup powdered sugar, 1 teaspoon citrus zest
  • If the glaze is not thick enough, add extra powdered sugar, 1/8 cup at a time until it is the consistency you like.
  • Spread glaze on the semi-cooled cookies with a pastry brush or butter knife, and sprinkle with the extra toasted coconut.
  • Store in an airtight container for 3-5 days.


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Calories: 148kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 4mgSodium: 145mgPotassium: 69mgFiber: 1gSugar: 8gVitamin A: 48IUVitamin C: 0.04mgCalcium: 19mgIron: 1mg
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  1. Dorothy, that sounds so good! I usually don’t care too much for cookies filled with jam, but a citrus jam icing seems really nice.

  2. […] pizza (above); coconut cookies with marmalade icing; honey bourbon pecan pie; roasted walleye with sage, lavender and watermelon radish; Vietnamese […]

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