Lemon Lime Cashew Coconut Cookies

LemonLime Coconut Cashew Cookies Recipe

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Lemon, lime, coconut, white chocolate chips and cashews join together to create a chewy tropical summer cookie.


Units Scale

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, room temperature

3/4 cup light brown sugar

3/4 cup granulated sugar

1 large egg room temperature

2 tablespoons lemon zest ( 2-3 lemons, depending on size )

2 tablespoons lime zest { 2-3 limes, depending on size )

1 tablespoon vanilla extract

1 tablespoon lemon extract

1/2 cup sweetened coconut

1/2 cup chopped cashews

1/2 cup white chocolate chips, tested Ghirardelli


  • Preheat the oven to 375 degrees.Line two rimmed baking sheets with parchment paper.
  • Add the flour, baking soda, salt, cashews, and coconut, to a medium bowl and whisk to combine; set aside.
  • In a large bowl, cream the butter and sugars together with mixer until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed.
  • Add the egg and beat together. Add the lemon zest, lemon juice, lime zest, lime juice and extracts. Beat until evenly combined.
  • Add dry ingredients to the butter-sugar mixture and mix until just incorporated. Fold in white chocolate chips in with a rubber spatula to blend.
  • Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart.
  • Bake until edges are golden brown and the centers are still soft, 8 to 10 minutes.
  • Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
  • Cookie dough can be wrapped in plastic wrap and foil then frozen up to a month. Or you can bake all the cookies, allow them to cool, then freeze in individual zip lock freezer bags. Thaw as needed.


Frozen cookies thawed will make your cookies soft and chewy.