Key Lime Pie Coconut Cookie Sandwiches (Easy and Refreshing Dessert Recipe)

As soon as the temperature gets above 50 degrees, I already start brainstorming my next cookie sandwich recipe. When I think of Spring and Summer, the words fresh, tangy, and citrus atomically come to mind. These Key Lime Pie Coconut Cookie Sandwiches hit ALL of those notes. With hints of tropical coconut, melty white chocolate, and a luscious lime cream cheese center, every bite is the perfect balance of sweet and tangy. They’re the kind of dessert that feels a little fancy but is secretly so easy to make.

Why You’ll LOVE this Recipe

The flavor is unbeatable. You get a subtle taste of the key lime that isn’t too much, and then all of a sudden you are met with the shredded coconut that takes this dessert to a whole other level.

If you love Cookie Sandwiches, make sure you check out my S’mores, Double Espresso, and Funfetti Cookie Sandwich. These recipes are absolutely delicious and can be enjoyed all year round (I know from experience).

Tips for Making the Perfect Soft and Chewy Cookie Every time

Make sure your egg is room temperature. Seems like a small task, right? If you combined a cold egg with warm butter, your dough will not be combined. It will become grainy and separate and that’s the last thing you need. When you are making the key lime cream cheese frosting, the butter and cream cheese should also be room temperature. Beat the two ingredients together and it will be free of lumps!

Because you are using melted butter, you have to make sure you place your cookie dough balls in the freezer for at least 30 minutes. This allows the cookies to become slightly firm so when they bake in the oven, they don’t overspread and you get a soft and chewy cookie.

Don’t over mix your dough! I know it can be easy to get carried away and over mix the dough because you are so excited to get these goodies in the oven. However, over mixing will lead you to a dense and tough cookie and no one wants that. When mixing in the dry ingredients, I suggest leaving a few streaks of flour before adding in your white chocolate and coconut. This way, once you add in the mix ins and fully combined it, your dough will be just incorporated.

Ingredients You’ll Need:

• Unsalted Butter
• Cream Cheese: Makes for a smooth and creamy key lime filling.
• White and Brown Sugar: Combination of both of these sugars create a crisp edge and soft interior, the perfect balance for a cookie.
• Egg: Please do me a favor and place your egg out of the fridge 30 minutes before you bake so it’s room temperature.
• All purpose flour
• Graham Cracker Crumbs: This helps bring out the pie aspect of this cookie. Make sure the crumbs are fine to help blend with the dough.
• Vanilla Bean Paste
• Lime Juice and Zest!: The STAR of the dessert. Lime is such a spring and summer flavor and can be used in so many ways. Balancing the
• White Chocolate: White chocolate brings out the perfect amount of sweetness that compliments the key lime and coconut.
• Shredded Coconut: What’s more tropical than coconut? The shredded coconut brings a subtle nutty flavor that pairs so well with key lime.
• Baking powder, baking soda, and salt: Your leavening agents have to be measured properly to ensure a nice equal rise without spreading too much.

Make ahead and Storage Tips:

Can I make this recipe ahead?

YES! You can definitely make the cookie dough ahead of time, scoop and shape and place in the freezer. I recommend keeping it in the freezer for up to 3 months at max. I highly suggest you don’t make the filling ahead of time, the texture can get grainy if frozen and then brought back to room temperature.

How to store the cookie sandwiches?

Highly suggest allowing these cookie sandwiches to be stored in the refrigerator for up to 1 week. Before you enjoy your dessert, take it out of the refrigerator and let it come to room temperature for 15 minutes (you can enjoy it right away but it might be a little hard!).

Let’s Start Baking!

Print Recipe

Key Lime Pie Coconut Cookie Sandwiches (Easy and Refreshing Dessert Recipe)

If you love tropical flavors, citrus desserts, or cookie sandwiches, this recipe is calling your name. With each bite you have a soft key lime and coconut cookie that is filled with a smooth cream cheese frosting that has hints of key lime all throughout. This dessert is refreshing, light, and perfect for summer gatherings.

Course: Dessert

Cuisine: American

Keyword: baking, Coconut, Cookie Lover, Cookie Sandwich, Desserts, key lime, Summer Dessert

Servings: 12 Cookie Sandwiches

Ingredients

Key Lime Cookies:

• 8 tbsp unsalted butter, melted (113 g)
• ½ cup light brown sugar (110 g)
• 1/2 cup granulated white sugar (100g )
• 1 egg room temperature
• 1 tsp vanilla extract
• 1 tsp lime juice
• 1 tsp lime zest
• 1 1/4 cup all purpose flour (155 g)
• ¼ cup graham cracker crumbs
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup white chocolate (140 g)
• 2 tbsp shredded coconut

Key Lime Cream Cheese Frosting:

• 4 oz cream cheese, softened (113 g)
• 4 tbsp unsalted butter, softened (56 g)
• 1 ¼ cups powdered sugar, (150 g)
• 1 tsp lime zest
• 2 tsp fresh lime juice, (adjust to taste)
• ½ tsp vanilla extract
• pinch of salt

Instructions

Key Lime Cookies:

• In a large mixing bowl, whisk together the melted butter, brown sugar, and white sugar until smooth.
• Add the egg, vanilla extract, lime juice, and lime zest, mixing until fully combined.
• In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, stirring just until a soft dough forms leaving behind a few streaks of flour.
• Fold in the white chocolate chips and shredded coconut until combined.
• Scoop the dough into 12 even sized cookie dough balls, place on a lined baking sheet and freeze for at least 30 minutes.
• Once it’s been almost 30 minutes, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and place 6 cookie dough balls per baking sheet.
• Bake for 14–16 minutes until the edges are lightly golden and the centers look set but still soft.
• Allow cookies to cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.

Key Lime Cream Cheese Frosting:

• In a medium bowl, beat together the cream cheese and butter until smooth and creamy. Add the powdered sugar, mixing until fluffy.
• Mix in the lime zest, lime juice (to taste), vanilla extract, and a pinch of salt. Beat until light and spreadable.
• Once the cookies are completely cooled, transfer the frosting into a piping bag (or use a spoon). Pipe a generous swirl of frosting onto the flat side of one cookie (6 cookies in total), then gently press another cookie on top to form a sandwich.
• For best texture, chill the assembled cookie sandwiches for 20–30 minutes before serving to help the frosting set.

Did you make this recipe?! Tag me on social media @bakedby_brittney and I can show the world you delicious dessert!

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