This post may contain affiliate links. Please read our disclosure policy.

If I could choose my favorite, most epic flavor combination of all time…it would be Coconut and Lime. The two just speak to me, seriously! These Coconut Lime Swig Sugar Cookies are my latest obsession and please believe me when I tell you they are seriously fantastic. A super soft sugar cookie (made with butter and coconut oil and infused with both lime juice and lime zest) is spread with a silky creamy cheese-coconut-lime frosting. Divine, my friends. Truly. I tasted a version of these clever cookies recently from Sips N Sweet Treats (facebook page here) a fun soda and treat shop (if you are local, it’s in the Layton area. Give them a try, they have some amazing stuff!)

Hope some of you get a chance to try the recipe!


To see a full Swig Cookie Making picture tutorial, showing how to press the cookies with a glass cup and other super interesting things ;), click HERE.

Coconut Lime Swig Sugar Cookies

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 36 cookies


1 C butter
3/4 C coconut oil
1 1/4 C sugar
3/4 C powdered sugar
2 eggs
5 C flour
1/4 C cornstarch
1/2 tsp cream of tartar
1 tsp salt
1/2 tsp baking soda
2 Tb lime juice
2 tsp lime zest
1 tsp coconut extract
1 (8 ounce) package cream cheese, softened
1/2 C butter, softened
1/2 tsp vanilla
2 tsp lime juice
2 tsp lime zest
2 1/2 tsp coconut extract
4 C powdered sugar


1. Preheat your oven to 350 degrees.
2. Into your stand mixer place the butter and coconut oil. Beat for 2 minutes.
3. Add the sugar, powdered sugar and eggs and beat for an additional 2 minutes, or until light and fluffy.
4. Add the lime juice, lime zest and coconut extract. Mix to combine.
5. In a separate bowl combine the flour, cornstarch, cream of tartar, salt and soda. Add these dry ingredients to the creamed mixture and mix just until combined.
6. Spray a few large cookie sheets with cooking spray. Roll the dough into 1 1/2-2 inch balls and place them on the sheets.
7. Pour 1/4 C sugar into a small bowl. Spray the bottom of a glass drinking cup with cooking spray and press it into the sugar. Then press it into a cookie dough ball. Make sure not to press them out too thinly. They should be a little less than half an inch thick.
8. Bake for 6-7 minutes, or just until the bottoms are slightly golden. It's super important not to over bake. They are best served nice and soft. Remove the pan from the oven and allow the cookies to cool for a couple of minutes on the sheet. Remove them to a wire rack to cool completely.
9. To make the frosting, place the butter and cream cheese in a medium sized mixing bowl. Mix until nice and smooth. Add the rest of the frosting ingredients and mix until combined. Add a bit of milk if it's too thick and a bit more powdered sugar if it's too thin.
10. Spread the frosting on the cooled cookies.
11. Slice 2 or 3 limes into thin rounds, then slice each round into quarters. Place one on each cookies. They are super yummy if you squeeze a bit of the fresh lime juice on top just before you eat them.

Recipe adapted from The Girl Who Ate Everything

Looking for more Coconut Lime Inspiration? Here are a couple of my favorites…

Coconut Lime Sheet Cake

Coconut Lime Quinoa 

Coconut Lime Zucchini Bread 

Frozen Coconut Limeade 


About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *


  1. Will be making these for our Utah missionaries to remind them a little bit of the swig cookies back in their home state!! Thank you for this!!