Our Coconut Lime Crisps are thin, crispy cookies with a wonderful tart lime flavor & sweet coconut. Their tropical flavor is the perfect addition to any holiday cookie tray.

There is always room during the Christmas season for a lighter, crisper cookie. These are a favorite, living in Florida, because we are lucky enough to have out own Key Lime tree in our backyard. It produces tons of fruit a year so when we get tired of Authentic Key Lime Pie (is that even possible?) I make these Coconut Lime Crisps.

Theyâ€™ll remind you, even in the middle of winter, of tropical islands and getaways. And thatâ€™s never a bad thing! These cookies bake up super crisp (check out how crisp they are!) and quite large (donâ€™t be surprised by how much they spread) and they have a wonderfully tart lime taste that is offset by the addition of sweetened coconut.

A great cookie for any time of year but around Christmas it gives you a lighter option to all the butter, chocolate & peppermint cookies.

Enjoy!

Try my fluffy lime salad for a delicious holiday dessert or side dish.

Find lots of easy Christmas cookie recipes right here on 2CM! Scroll down for a list of cookies you can bake for the holidays and throughout the year.

COCONUT LIME CRISPS

A thin, crispy cookie with wonderful tart lime flavor & sweet coconut. Their tropical flavor is the perfect addition to any holiday cookie tray.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: dozen

Author: Linda Warren

Ingredients

¾ cup + 2 Tablespoons butter, softened
⅔ cup sugar
¼ teaspoon almond extract
2 Tablespoons lime juice
4 teaspoons lime zest
1-¼ cups flour
¾ cups shredded sweetened coconut

Instructions

Cream the butter and sugar together in a medium bowl.
Add the almond extract, lime juice and zest.
Continue beating while adding flour and coconut.
Using your hands, roll dough out on a floured piece of wax paper into an 18"-20" log.
Wrap tightly with paper and place in refrigerator to chill for at least one hour.
Preheat oven to 350 degrees. Prepare cookie sheets by lining with parchment paper or a silicone mat.
Remove dough from refrigerator and roll in colored sugar. (I’ve used red & green and they’re both pretty for the season).
Cut into ¼" thick slices and place on cookie sheets 2" apart.
Bake 15 minutes or until golden.
Cool cookies on cookie sheets for 5 minutes then gently remove to wire racks.
Cool completely and store in airtight cookie tin.