Coconut-Lime White Chocolate Cookies

I’m not a very patient person.  Just ask my parents, my husband, my kid–when I decide I want something, I pretty much want it right now.  Can you see me stomping my foot?  ‘Cause I am.

You should see me at the grocery store.  I’ve got my detailed list, organized by section, and when I grab that cart handle, I’m a woman on a mission.  You’d better get out of my way, because I don’t have time to dilly-dally.  I have more important things to do in life than spend time deliberating over what brand of brown rice to purchase.

I don’t like to wait, is what I’m trying to say.

So when I saw these cookies from Two Peas and Their Pod, I knew I had to make them right away.  I changed my version slightly, adding a bit of lime zest and lime juice into the batter, as well as a lime glaze on top, because I adore those flavors together.

And also, because these cookies just didn’t have enough calories on their own.

Start by combining your brown sugar and white sugar with two sticks of room temperature unsalted butter.

Like I said, I don’t like to wait.  So, I stuck my butter into the microwave on low-power to bring it to room temperature.  Just for a few seconds, mind you.  And then a few more, because it still wasn’t softened.  And then a few more seconds, at which point I apparently forgot to change the setting to low power–because when I opened the microwave door, my butter was a little warmer than room temperature.

Like completely melted.

Patience really is a virtue.  And in my case, often a money and frustration saver.

Anyway, after combining your sugars and butter, add in pudding mix, eggs, lime juice, and vanilla.  In a medium bowl, whisk together flour, baking soda, lime zest and salt.  Stir in coconut and white chocolate chips.

Bake at 350 for 8 to 10 minutes.  Cool on baking sheet for about 2 minutes; transfer to a cooling rack.  When completely cool, drizzle with powdered sugar and lime juice glaze.

Coconut-Lime White Chocolate Cookies (click to print), adapted from Two Peas and Their Pod


  • 1 cup unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 3.4 ounce package Coconut Cream instant pudding mix
  • 2 large eggs
  • zest of one lime
  • juice of half a lime
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sweetened coconut
  • 2 cups white chocolate chips

Preparation Instructions

  1. In your mixer bowl, beat together butter and sugars until creamy.  Add in pudding mix, eggs, lime juice and vanilla extract.
  2. In a medium bowl, whish together flour, baking soda, lime zest and salt.
  3. Add dry ingredients to wet ingredients and beat to combine.
  4. Stir in coconut and white chocolate chips.
  5. Bake at 350 for 8-10 minutes.
  6. If desired, combine powdered sugar with lime juice, until desired consistency is reached.  Drizzle over the top of cooled cookies.




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Hello There!

Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

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