Lime, Ginger & Coconut Cookies Recipe

Lime, Ginger & Coconut Cookies

I don’t really do baking. I am not great at following recipes and baking is definitely a science that requires accuracy. Every now and again, I will decide to get the flour and sugar out and my go to sweet treat is cookies.

Cookies are a great way to get into baking for so many reasons, firstly they are simple to make. Secondly, they are very forgiving, sightly underdone and they are on the gooey side (and no one will complain about that!) Over done and you offer them as biscuits instead! The other great thing about cookies is its so easy to make different varieties. You can flavour the mixture or you can make a big batch of batter and divide it, mixing in different flavours. There is so many possibilities.

Sometimes, on a cold February day,  you just want those flavours of the summer, so I tried making some lime, ginger and coconut cookies. We had used our last lime earlier in the week, so replaced some of the sugar with some lime marmalade, mixed in some stem ginger in syrup and added some desiccated coconut.

I’m really pleased with how these came out, the lime marmalade works well adding that freshness that citrus zest gives whilst the coconut adds some texture as well.


Cookies Recipe

(adapted from

Made 16 cookies


125g soft, salted butter

100g dark brown sugar

100g caster sugar

25g lime marmalade

1 large beaten egg

200g self raising flour

25g desiccated coconut

4 pieces of stem ginger in syrup, finely chopped


Preheat oven to 180°C, gas mark 4

In a large mixing bowl, mix the two different sugars together

Add in the softened butter and cream together.

Stir in the lime marmalade and then mix in the beaten egg.

Sieve in the flour and then add the desiccated coconut mixing together thoroughly till it comes together as a soft dough. If it hasn’t come together, add a teaspoon of milk.

fold in the stem ginger pieces

Using a dessert spoon take a dollop of dough and place onto a greased baking tray (I used a silicon baking sheet instead of greasing).

Make sure there is a good amount of space between each dollop as they will flatten out, you can always put two batches in.

Bake for between 8 to 12 minutes depending on how hot your oven is and how soft you want them.

Allow to cool before removing them from the tray, they will be soft when they come out of the oven and will firm up as they cool.


We enjoyed these with a pot of Jamaica Blue Mountain Blend coffee.


Let us know how you find this recipe and share your own favourite flavours with us on Twitter or Instagram.

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