Coconut Lime Cookies (Swig Copycat Recipe)

A coconut lime cookie, frosted with a lime wedge on top.

Coconut Lime Cookies (Swig Copycat Recipe)

Soft, thick, and bursting with tropical flavor, these coconut lime cookies are inspired by the famous Swig cookies. Each cookie is topped with sweet coconut icing and it's own lime wedge. Get a burst of citrus by squeezing the lime over the cookie just before devouring. Serve them cold for the best cookie experience!

5 from 1 vote

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Prep Time: 30

Servings: cookies

Equipment

Ingredients

Cookies:

227 g unsalted butter softened (1 cup/2 sticks)
164 g vegetable oil or other neutral-flavored oil (¾ cup)
250 g granulated sugar (1 ¼ cups)
86 g powdered sugar (¾ cup)
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon fine sea salt
28 g sour cream (2 Tablespoons)
2 large eggs
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
780 g all-purpose flour (6 ¼ cups, spooned and leveled)
100 g granulated sugar for coating the cookies

Frosting:

170 g unsalted butter, softened (¾ cup, 1 ½ sticks)
⅛ teaspoon fine sea salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
28 g sour cream (2 Tablespoons)
684 g powdered sugar (6 cups)
2-3 Tablespoons heavy cream or whole milk
4 limes for garnishing

Instructions

Make the cookies

Preheat oven to 350°F. Line 2 sheet pans with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, oil, granulated sugar, and powdered sugar.
227 g unsalted butter
164 g vegetable oil or other neutral-flavored oil
250 g granulated sugar
86 g powdered sugar
Sprinkle the baking soda, baking powder, and salt over the ingredients. Mix until creamy, 1-2 minutes. Scrape down sides of bowl as needed.
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon fine sea salt
Add the sour cream, eggs, vanilla, and almond extract. Mix until combined, about 1-2 minutes.
28 g sour cream
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
Add the flour and mix until combined. Scrape down sides of bowl as needed. Do not over mix.
780 g all-purpose flour
Scoop the cookie dough using a cookie scoop or spoon. Use about 50g (3 Tablespoons) dough for each cookie. Roll dough into balls. Place 100g (1/2 cup) granulated sugar in a small bowl. Roll dough in the sugar, coating it completely. Place 8 cookies on one baking sheet, 2-3 inches apart. Using the flat bottom of a glass, press the center of each cookie, flattening it. Don't flatten too thin - you want them about 1/4-inch in thickness. Dip the bottom of the glass in the sugar between pressing each cookie. This will keep it from sticking to the dough.
100 g granulated sugar
Bake cookies for 8-10 minutes, until edges are set. The center will look soft, but that's ok. Let the cookies cool on the baking sheet for 10 minutes. Then transfer to a wire cooling rack to cool completely.

Make the frosting

In the bowl of a stand mixer, using the paddle attachment, combine the butter, salt, pure vanilla extract, coconut extract, and sour cream. Mix until creamy, about 1-2 minutes.
170 g unsalted butter, softened
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
28 g sour cream
Gradually add the powdered sugar. Add cream or milk as needed to get the frosting to a thick but spreadable consistency.
684 g powdered sugar
2-3 Tablespoons heavy cream or whole milk
Spread frosting over the center of each cookie. Chill in the refrigerator for at least 1 hour, or up to 4 days. Before serving, cut the limes into 8 wedges per lime. Top each cookie with a lime wedge. When eating, squeeze the lime over the cookie to release the lime juice.
4 limes

Notes

If you'd like to make these a sourdough discard cookie, you can use my Sourdough Sugar Cookie version.
Cookies can be served at room temperature, but I prefer them cold (which is truer to a classic Swig sugar cookie.
Store cookies, covered, in the refrigerator for up to 4 days.
Freeze cookies, frosted, for up to 1 month. To freeze, place them on a baking sheet and freeze until the frosting is hard. Then place them in a freezer bag or airtight container and stack them, with parchment between the layers.

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