You know those soft, pink-iced store-bought cookies you know and love? That's the idea here, though we gave them a tropical spin with coconut and lime flavors.

Sammy Mila
Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

30 mins
1 hr to 2 hrs
8 mins to 9 mins at 375° per batch
1 hr to 2 hrs
40 cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. In a large bowl beat coconut oil with a mixer on medium to high 30 seconds. Add granulated sugar, baking powder, salt, and baking soda. Beat until combined, scraping bowl as needed. Beat in egg, sour cream, vanilla, and coconut extract. Beat in ground almonds and the 1/2 cup shredded coconut. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough into four portions. Cover and chill 1 to 2 hours or until dough is easy to handle.

  • On a well-floured surface, roll one portion of dough at a time to 1/4 inch thick. Using 2 1/2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets.

  • Bake 8 to 9 minutes or until edges are firm and bottoms are very light brown. Remove; cool on wire racks.

  • Meanwhile, in a small bowl stir together powdered sugar, lime zest, and 2 Tbsp. of the lime juice until smooth, adding additional lime juice if needed to make icing desired consistency. Dip tops of cookies into icing and, if desired, sprinkle with toasted coconut. Let stand until icing is set.

Nutrition Facts

118 calories; total fat 5g; saturated fat 4g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 6mg; sodium 55mg; potassium 26mg; carbohydrates 17g; fiber 0g; sugar 10g; protein 1g; trans fatty acid 0g; vitamin a 18IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 16mcg; vitamin b12 0mcg; calcium 14mg; iron 0mg.