Coconut Lime Swig Cookies

Coconut Lime Swig Cookies takes about 45 minutes from beginning to end. This recipe serves 24. For 62 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 22g of fat, and a total of 438 calories. 23 people were glad they tried this recipe. A mixture of cornstarch, lime juice, lime zest, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by The girl Who Ate Everything. Overall, this recipe earns a not so super spoonacular score of 14%. Similar recipes include Copycat Swig Sugar Cookies, Swig Style Frosted Sugar Cookies, and Fresh Blueberry Frosted Swig Copycat Cookies.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tarter, and salt.Set aside.In a large mixing bowl, cream together butter, coconut oil, sugar (1 cups), and powdered sugar.Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract. Mix in eggs.Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet or use a parchment line sheet.To give the cookies their signature rough edge, dip the bottom of a glass into the reserved cup sugar and pressonto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin.Bake for 8-10 minutes or until the bottom is lightly brown. The tops will not brown. The cookies stay soft so do not over bake. Cool completely.To make the coconut lime cream cheese frosting: Beat cream cheese, butter, lime juice, lime zest, 2 teaspoons coconut extract, and vanilla together until smooth and fluffy. Add confectioners' sugar. Beat until creamy. Frost the center of each cookie. Garnish with additional lime zest if desired.Swig keeps their cookies in the fridge. This isn't necessary. In fact, I like mine at room temperature. These are better the next day when the frosting has softened the cookie.

 

Step by step:

1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tarter, and salt.Set aside.In a large mixing bowl, cream together butter, coconut oil, sugar (1 cups), and powdered sugar.Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract.

2. Mix in eggs.Slowly add in flour mixture until combined.

3. Roll the dough into golf sized balls and place onto a non stick cookie sheet or use a parchment line sheet.To give the cookies their signature rough edge, dip the bottom of a glass into the reserved cup sugar and pressonto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin.

4. Bake for 8-10 minutes or until the bottom is lightly brown. The tops will not brown. The cookies stay soft so do not over bake. Cool completely.To make the coconut lime cream cheese frosting: Beat cream cheese, butter, lime juice, lime zest, 2 teaspoons coconut extract, and vanilla together until smooth and fluffy.

5. Add confectioners' sugar. Beat until creamy. Frost the center of each cookie.

6. Garnish with additional lime zest if desired.Swig keeps their cookies in the fridge. This isn't necessary. In fact, I like mine at room temperature. These are better the next day when the frosting has softened the cookie.

Nutrition Information:

covered percent of daily need