Toasted Coconut Lime Vegan (Print Version)
Crisp cookies infused with bright lime and nutty toasted coconut, perfect for plant-based snacking.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 1/2 cup refined coconut oil, melted and cooled
06 - 1/4 cup unsweetened coconut milk or other plant-based milk
07 - 2 tbsp fresh lime juice
08 - 1 tbsp lime zest (about 2 limes)
09 - 1 tsp pure vanilla extract
→ Add-ins & Topping
10 - 1 cup unsweetened shredded coconut, toasted
11 - 2 tbsp granulated sugar for rolling (optional)
12 - Extra lime zest for garnish (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown, about 3–4 minutes. Set aside to cool.
03 - In a large bowl, whisk together flour, sugar, baking soda, and salt until well blended.
04 - In a separate bowl, whisk together melted coconut oil, coconut milk, lime juice, lime zest, and vanilla extract until thoroughly combined.
05 - Pour wet ingredients into dry ingredients and mix until just combined. Gently fold in 3/4 cup of the toasted coconut, reserving the remainder for topping.
06 - Scoop 1.5 tbsp portions of dough using a medium cookie scoop, roll into balls, and optionally roll in additional sugar. Place on prepared baking sheets 2 inches apart.
07 - Gently flatten each ball with your fingers or the bottom of a glass. Sprinkle with reserved toasted coconut and extra lime zest if desired.
08 - Bake for 11–13 minutes until edges are set and cookies are just beginning to turn golden.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The combination of bright lime and toasty coconut creates layers of flavor that keep people reaching for just one more
- These cookies are crisp at the edges, tender in the middle, and somehow feel indulgent despite being completely plant-based
02 -
- Melting your coconut oil and letting it cool slightly prevents it from seizing when it hits the cold coconut milk
- Over-mixing the dough will make these tough, so stop as soon as the flour streaks disappear
03 -
- Watch the coconut like a hawk while toasting, it goes from perfect to burnt in seconds
- Room temperature ingredients help everything incorporate more smoothly