These soft, tropical Island Cookies are loaded with lime, coconut, macadamia nuts, and white chocolate chips. They take just 15 minutes to prep with NO chilling!
Island Sunshine in Cookie Form
Treat yourself to a tropical getaway with my simple island cookies! These lime-flavored cookies are loaded with chewy toasted coconut, pops of white chocolate chunks, and a nice crunch from macadamia nuts. They’re like a tropical twist on white chocolate chip macadamia nut cookies!
This recipe is easy, with no chilling and just 15 minutes of prep work. The cookies have a soft, tender texture, thanks to cake flour. Cake flour also makes these cookies a bit cakey, which may surprise you! If you know me, you know I typically like my cookies chewy and leave the cakiness to my cakes; however, the slightly cakey texture works beautifully with all of the add-ins here, so I’ll allow it 😉
These are a perfect summer cookie; they’re light, slightly tart, and perfectly sweet, and they spend only a few minutes in the oven. Make a batch and kick back while warm breezes rustle palm leaves and slow waves softly break around you…ahh!
What You Need
Here are the key ingredients that give these island cookies their unique texture and flavor:
- Egg + egg yolk. The extra yolk adds richness and tenderness to the cookies. You can discard the leftover egg white, or you can use it to make coconut macaroons.
- Cake flour. I have instructions for how to substitute all-purpose flour in the notes below if you’d like to use that instead.
- Toasted coconut. Toasting the coconut first gives it a beautiful nutty flavor that works SO well in these island cookies. I have a separate post on how to toast coconut that you can check out if you’ve never made this before.
- White chocolate. While you could use white chocolate chips, I prefer a chopped high quality white chocolate bar instead.
- Lime zest + juice. Like with my lemon cookies, we’ll be creaming the zest with the sugar and butter to release the oils and bring out the flavor.
SAM’S TIP: Make sure to zest the lime before squeezing it and avoid the white papery layer beneath the skin as much possible; this part (the pith) is bitter and doesn’t have the proper flavor profile.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Island Cookies
- Cream together the butter and sugars and lime zest, then add the eggs and mix well.
- Stir eggs and lime juice.
- Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
- Add the mix-ins, then scoop onto a parchment lined sheet, flatten, and bake for 12-14 minutes.
- Let the cookies cool on their sheets for 5 minutes before transferring to a cooling rack.
SAM’S TIP: If you’d like, you can save some white chocolate chunks and toasted coconut for topping your island cookies after they come out of the oven. I do this with most of my cookies for a bakery-style look.
Frequently Asked Questions
Yes! You can freeze your island cookies for several months. Just wrap them well with plastic and store in an airtight container or ziploc bag.
Like with my lemon cheesecake, I found that vanilla extract detracted from the bright, tangy lime flavor in these cookies, so I left it out. If you’d really like to add it you can, but I highly recommend trying the recipe as written first!
This could happen if you’ve added too much flour to your cookies, or if you’re not pressing your cookies down enough before they go into the oven.
If you like these island cookies, give my coconut cookies a try!
Enjoy!
If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Island Cookies
Ingredients
- 1 cup (226) unsalted butter softened
- 1 ½ cups (300 g) granulated sugar
- 2 Tablespoons fresh lime zest
- 2 Tablespoons lime juice
- 1 large egg + 1 large egg yolk
- 3 ½ cups (400 g) cake flour see note
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- 6 oz (170 g) coarsely chopped white chocolate bar or 1 cup white chocolate chips
- ½ cup coarsely chopped Macadamia nuts
- 1 cup (120 g) toasted coconut
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl using an electric mixer, cream together butter, sugar, and lime zest until fluffy and well-combined.1 cup (226) unsalted butter, 1 ½ cups (300 g) granulated sugar, 2 Tablespoons fresh lime zest
- Add egg and lime juice and stir until incorporated2 Tablespoons lime juice, 1 large egg + 1 large egg yolk
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.3 ½ cups (400 g) cake flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon table salt
- With mixer on low-speed, gradually stir dry ingredients into butter mixture.
- Add chopped chocolate, Macadamia nuts, and toasted coconut and stir until combined.6 oz (170 g) coarsely chopped white chocolate bar, ½ cup coarsely chopped Macadamia nuts, 1 cup (120 g) toasted coconut
- Drop cookies by heaping 1 ½ Tablespoon-sized scoop onto prepared baking sheet. Gently flatten by lightly pressing down with fingers (if dough is sticky, use wet fingers).
- Transfer to 350F (175C) oven and bake for 12-14 minutes. Allow cookies to cool for 5 minutes on baking sheet before transferring to cooling rack to cool completely.
Notes
Flour
Cake flour yields a softer, cakier cookie, which works nicely with these add-ins. You may substitute all-purpose flour instead, you would need 3 ¼ cups all-purpose flour or 400g.Storing
Store in an airtight container at room temperature for up to 3 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Patricia Hyland
These cookies are absolutely delicious!! I didn’t have any macadamia nuts so I used pecans, and they turned out fine. Next time I make them, I will make sure to try it with the macadamia nuts.
Emily @ Sugar Spun Run
Wonderful! Definitely let us know how you like them with the macadamia nuts 😊
Diane W
Do you think they would work as a bar cookie? Has anyone tried this?
Sam
Hi Diane! I haven’t personally tried it, but I think it could work.
Tonya
These cookies are incredible. I added the zest and juice of 6 limes to send them completely over the top! Thanks much for sharing the recipe.
Sam
So glad you enjoyed, Tonya!! Yum!
Kathy @ Beyond the Chicken Coop
I’ll take a mini vacation any way I can get it! These cookies look great and I love, love, love coconut!
Sam
Thanks, Kathy!
Alice @ Hip Foodie Mom
I also am a BIG lover of coconut!!! But I didn’t like it as a kid. . i think it was a texture thing .. but now I love it! these cookies look so good!!!
Sam
It’s funny how tastes and preferences can change, I definitely love some foods now I wouldn’t touch as a child. Thanks, Alice!!
Arpita@ The Gastronomic Bong
LOVE these cookies. I am a huge fan of coconut and these cookies look PERFECT!!
Sam
Thanks, Arpita!!
Anu-My Ginger Garlic Kitchen
What a beautiful delight for a coconut lover like me, Sam! Loving these buttery, creamy, yummy cookies!
Sam
Thanks, Anu!!
Vanessa @ VanessaBaked
I know I would enjoy these cookies. The flavor combination sounds delicious!
Sam
Thanks, Vanessa!!
Maureen | Orgasmic Chef
You got my attention with just the name island cookies. I love coconut too and I truly love white chocolate and macadamia nut cookies. You made my favorites even better!
Sam
Awesome! Thanks, Maureen!!
Cathleen @ A Taste Of Madness
I am obsessed with all things coconut. These cookies sound amazing!
Sam
Thanks, Cathleen!! 🙂
Medha @ Whisk & Shout
Coconut is a staple in all of my favorite baking recipes! Love the creamy white chocolate and the buttery macadamias, too!
Sam
Thank you, Medha!!
Mary Frances
Perfectly shredded lol, that’s how I like to think too! We have our own set of coconut haters at our house too. The struggle 😉 I for one am down for these cookies! Talk about an amazing flavor combo!
Sam
Thanks so much, Mary Frances! 🙂
Ben Maclain | Havocinthekitchen
I’ve actually made these cookies (I guess even the name was the same). So I can guarantee they’re divine. That’s obvious though because the combo of coconut, macadamia nuts, and white chocolate is the best! Nicely done, Sam!
Sam
Sweet, now you have to try my version and tell me how it stacks up! Thanks, Ben! 😀