Coconut Lime Strawberry Shortcake Cookies

Oh wow—these Coconut Lime Strawberry Shortcake Cookies are so fun and fresh. They’re soft, fruity, and just a little bit zesty from the lime. Every bite tastes like summer.

I made them on a warm afternoon, and they were gone before they even cooled. The mix of coconut, lime, and strawberry? Totally dreamy.

They’re super easy to whip up. No stress, just mix, scoop, and bake. Come on, let’s make a batch—you’re gonna be obsessed!

Why You’ll Love This Recipe

• Perfect Balance of Flavors: The lime zest cuts through the sweetness of the cookie, while the coconut adds subtle richness. The strawberries bake into little pockets of fruity flavor.
• Soft, Tender Texture: These cookies are soft and slightly cakey in the center, with crisp golden edges thanks to the combination of butter and coconut oil.
• Simple Ingredients, Big Flavor: All the ingredients are easy to find—nothing fancy or hard to pronounce. You probably have most of them already.
• Make-Ahead Friendly: You can prep the dough in advance and chill it overnight for even better texture and flavor. Bake off the next day for freshly made cookies with minimal effort.
• Kid-Approved & Picnic-Ready: These cookies are a great choice for lunch boxes, outdoor gatherings, or when you just want a treat that feels special without being too rich.

What You Need to Know Before You Start

Prep Time & Bake Time

• Prep Time: About 15–20 minutes, including chopping strawberries and measuring ingredients.
• Optional Chill Time: 30 minutes to firm up the dough. This step helps prevent spreading during baking.
• Bake Time: 12–14 minutes, depending on your oven and cookie size.
• Total Time: Roughly 1 hour (less if you skip chilling).

Serving Size

This recipe yields about 20 medium-sized cookies, which can serve around 6 to 8 people. If you want to double the recipe, it scales up easily—just use two baking trays or bake in batches.

Difficulty Level

This is a beginner-friendly recipe. No stand mixer or fancy tools required. If you can stir, scoop, and zest, you’re good to go. Just be gentle when folding in the strawberries so they don’t break down too much.

Required Kitchen Tools

To make the process smooth and efficient, gather these basic kitchen tools before starting:

• Two Mixing Bowls: One for dry ingredients, one for wet.
• Whisk or Fork: For combining dry ingredients.
• Rubber Spatula or Wooden Spoon: For mixing the dough together.
• Measuring Cups & Spoons: Accuracy matters in baking.
• Zester or Microplane: For fresh lime zest (adds lots of flavor).
• Baking Sheet(s): Line with parchment for easy cleanup.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and encourages even browning.
• Cooling Rack: Helps the cookies cool evenly and keeps the bottoms crisp.

Ingredients for Coconut Lime Strawberry Shortcake Cookies

Each ingredient plays an important role in flavor and texture. Use the freshest possible strawberries and limes for the best results.

• 1 cup all-purpose flour – This provides structure to the cookies. Spoon and level for accurate measurement to avoid dryness.
• 1/2 cup shredded coconut – Adds chewiness and subtle sweetness. You can use sweetened or unsweetened depending on your taste.
• 1/2 cup granulated sugar – Just enough to sweeten the cookies without overwhelming the fruit and citrus notes.
• 1/4 cup unsalted butter, softened – Brings a classic rich flavor and helps with the tender texture.
• 1/4 cup coconut oil, melted and cooled – Enhances the tropical flavor and keeps the cookies moist.
• 1 large egg – Binds the ingredients and adds a bit of lift during baking.
• 1/2 cup chopped fresh strawberries – Choose ripe but firm berries. Chop into small, even pieces and pat them dry before folding in.
• 1 tablespoon lime zest – Use organic limes if possible. Zest before juicing for easier handling.
• 1 tablespoon fresh lime juice – Brightens the flavor and balances the sweetness.
• 1 teaspoon baking powder – Gives the cookies a soft rise.
• 1/4 teaspoon salt – Essential to bring out all the other flavors.

Variations for Coconut Lime Strawberry Shortcake Cookies

These cookies are versatile, and you can adjust them based on what you have in your pantry or what flavors you enjoy:

• Use Other Berries: Swap strawberries for blueberries or raspberries. Just make sure they’re not too juicy.
• Add White Chocolate Chips: For extra sweetness and creaminess, fold in 1/3 cup of white chocolate chips.
• Make It Dairy-Free: Use all coconut oil in place of butter and skip any dairy-based toppings.
• Boost the Citrus: Add orange zest along with lime zest for a more complex citrus profile.
• Make Mini Sandwich Cookies: Spread whipped cream or cream cheese frosting between two cookies for a shortcake-style sandwich.

How to Make Coconut Lime Strawberry Shortcake Cookies – Step-by-Step Instructions

1. Prep Your Ingredients

Wash and dry your strawberries, then chop them into small (about 1/4-inch) pieces. Pat them gently with a paper towel to remove excess moisture—this helps prevent soggy cookies. Zest and juice the lime, and measure out all other ingredients.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1 cup all-purpose flour
• 1/2 cup shredded coconut
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Set this aside.

3. Combine the Wet Ingredients

In a large mixing bowl, add:

• 1/4 cup softened unsalted butter
• 1/4 cup melted and cooled coconut oil
• 1/2 cup granulated sugar

Using a spatula or hand whisk, mix until smooth and slightly fluffy (about 1 minute).

Then mix in:

• 1 large egg
• 1 tablespoon lime zest
• 1 tablespoon fresh lime juice

Stir until fully combined.

4. Form the Dough

Slowly add the dry mixture to the wet ingredients. Stir just until no dry streaks remain—don’t overmix. Gently fold in the chopped strawberries with a rubber spatula, being careful not to mash them.

The dough will be soft and slightly sticky, especially due to the fresh fruit.

5. Chill the Dough (Optional but Recommended)

Cover the bowl and refrigerate for 30 minutes. This step helps the cookies hold their shape and prevents spreading. If you’re short on time, you can skip it—but the results are better when chilled.

6. Preheat and Prepare Baking Sheets

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.

Using a spoon or cookie scoop, portion the dough into small mounds—about 1.5 tablespoons each. Place them at least 2 inches apart on the baking sheet.

7. Bake the Cookies

Bake for 12 to 14 minutes, or until the edges turn light golden brown. The centers may still look a little soft—that’s fine. They’ll firm up as they cool.

Rotate the baking sheets halfway through if baking both trays at once, to ensure even browning.

8. Cool Completely

Let the cookies rest on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely.

Because of the fresh fruit, it’s best to let them cool fully so they don’t fall apart when handled.

Serving and Decoration

These cookies are delicious as-is, but here are a few ways to serve or dress them up:

• Light Glaze: Mix 1/2 cup powdered sugar with 1 tablespoon lime juice and drizzle over cooled cookies.
• Sprinkle of Toasted Coconut: For extra texture and flavor, sprinkle toasted coconut flakes on top right after baking.
• Whipped Cream Topping: Serve warm cookies with a dollop of whipped cream or coconut whipped topping for a shortcake-style experience.
• Summer Party Platter: Pair with fresh berries, citrus slices, and mint leaves for a beautiful dessert tray.

Storing Coconut Lime Strawberry Shortcake Cookies

These cookies are best enjoyed the day they’re baked, but they can be stored for a few days with proper care:

• Room Temperature: Store in an airtight container for up to 2 days. Because of the fresh fruit, they may soften over time.
• Refrigerator: Keep in the fridge in a sealed container for up to 5 days. Allow to come to room temperature before serving for best texture.
• Freezing: You can freeze the unbaked dough balls (without strawberries) for up to 2 months. Add the chopped berries just before baking for the freshest results.

Tips and Tricks for Success

• Pat the Berries Dry: This step helps prevent extra moisture in the dough, which can lead to flat or soggy cookies.
• Don’t Overmix: Overmixing after adding the flour can create dense cookies. Stir until just combined.
• Use a Cookie Scoop: For uniform size and even baking.
• Chill for Better Texture: Chilling firms up the dough and gives the cookies a thicker, more bakery-style texture.
• Watch the Bake Time: The cookies should be just golden at the edges. Overbaking will make them dry.

Nutrition (Per Cookie Estimate)

Nutrient	Amount
Calories	~135 kcal
Total Fat	7 g
Saturated Fat	4 g
Carbohydrates	17 g
Sugars	9 g
Protein	1.5 g
Fiber	1 g
Sodium	50 mg

Note: Values may vary depending on specific ingredients used.

Coconut Lime Strawberry Cookies FAQs

Can I use frozen strawberries?
Not recommended. Frozen berries release too much moisture as they thaw and can make the dough soggy.

Can I skip the coconut?
Yes. You can omit the shredded coconut and replace it with an equal amount of flour or finely chopped nuts if you prefer.

Why did my cookies spread too much?
Too-wet dough or skipping the chill time can cause excessive spreading. Make sure your berries are dry and chill the dough if needed.

Can I make the dough ahead of time?
Yes! Prepare the dough (without strawberries) and store it in the fridge for up to 24 hours. Add berries just before baking.

Conclusion

These Coconut Lime Strawberry Shortcake Cookies bring together the vibrant flavors of lime and fresh strawberries with the soft chewiness of coconut for a refreshing cookie that’s both satisfying and light. They’re simple to prepare, easy to adapt, and perfect for sharing.

Whether you’re looking for a summery treat, something fruity and fun for a picnic, or just a twist on a classic shortcake, these cookies offer a well-balanced flavor and texture in every bite. They’re a reminder that dessert doesn’t have to be heavy or overly sweet to feel special—it just has to taste real and good.