Coconut Lime Swig Cookies

5-¼ cups all-purpose flour
¼ cup cornstarch
½ tsp baking soda
½ tsp cream of tarter
1 tsp salt
1 cup butter, softened
¾ cup coconut oil
1-¼ cup granulated sugar (plus 1/4 cup reserved)
¾ cup powdered sugar
2 TBS lime juice
2 tsp lime zest
1 tsp coconut extract
2 eggs

Coconut Lime Cream Cheese Frosting:

1 (8 ounce) package cream cheese, softened
1/2 cup butter
2 tsp lime juice
2 tsp lime zest
2 -1/2 tsp coconut extract
1/2 tsp vanilla extract
4 cups confectioners' sugar


1.  Preheat oven to 350℉. In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tarter, and salt. Set aside.


2.  In a large mixing bowl, cream together butter, coconut oil, sugar (1¼ cups), and powdered sugar. Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract. Mix in eggs.

3.  Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place on a non stick cookie sheet or use a parchment line sheet.

4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin.

5.  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.

6.  To make the coconut lime cream cheese frosting: Beat cream cheese, butter, lime juice, lime zest, 2 1/4 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 or a lime wedge if desired.

Refrigerate cookies or keep at room temperature. These are better the next day when the frosting has softened the cookie.

From The Girl Who Ate Everything