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!
- 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
- 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.
FlourCake 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.
StoringStore in an airtight container at room temperature for up to 3 days.
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.