Key Lime Coconut Sandwich Button Cookies

Key Lime Coconut Sandwich Button Cookies

These melt-in-your-mouth, bite-size cookies flawlessly combine the flavors of key lime and coconut to your summer extra sweet.

Author: Culinary Concoctions by Peabody
Prep time: 1 hour
Cooking time:
Total time: 1 hour


  • Key Lime Cookies
  • 1 1/4 cups all purpose flour
  • 1/4 cup rice flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon baking powder
  • 1/2 cup unsalted butter at room temperature
  • 1 cup powdered sugar
  • 1 egg
  • 3 tablespoons key lime juice
  • Coconut Buttercream Filling
  • 1/2 cup unsalted butter at room temperature
  • 2 cups powdered sugar
  • 3 tablespoons heavy cream
  • 2 teaspoons key lime juice
  • pinch of salt
  • 3/4 cup sweetened shredded coconut
  • Glaze
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons fresh key lime juice
  • food coloring if desired


Key Lime Cookies
  1. In a medium bowl, sift together the flours, cornstarch, and baking powder. Set aside.
  2. Using a stand mixer with the paddle attachment (or a medium bowl and an electric mixer), cream together the butter and sugar on medium speed, until light and fluffy, about 3 minutes.
  3. Add egg, and key lime juice. Beat on medium speed until fully incorporated.
  4. Turn mixer onto low speed and add about ½ of the flour mixture. Beat until combined. Then add remaining ½ of flour mixture. Again beating until fully combined.
  5. Divide the dough into 4 pieces. Form each into a flat disc and wrap in plastic wrap, then shape it into a rectangle. Place in fridge to chill for at least 2 hours and up to overnight.
  6. Preheat oven to 350F.
  7. Place parchment paper down on three baking sheets, or  use baking spray.
  8. Remove  dough pieces from fridge. Roll out each separately to 1/8 inch thick,   leaving the remaining pieces in the fridge.
  9. Using a 1-inch diameter cookie cutter, cut out circles in the dough and place on prepared pan. Repeat with other dough pieces.
  10. Bake for 6-7 minutes. Remove from oven.
  11. Let cookies rest on baking sheet for 5 minutes, then remove and place on wire rack to finish cooling.
Coconut Buttercream Filling
  1. Add the butter to a stand mixer fitted with the whisk or paddle, or a medium mixing bowl if using a handheld mixer.
  2. Beat butter at medium speed until creamy, smooth, and lightened in color, about 2 minutes.
  3. Add sugar, cream, lime juice, and salt and mix at low speed until somewhat incorporated. Increase the speed to high and mix until buttercream is smooth and fluffy, 3-5 minutes. (If the buttercream is too thick, add a little more cream, if it’s too thin, add more powdered sugar.)
  4. With the mixer on slow, add the coconut and mix until fully combined.
  1. Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth.
  2. Add a drop of food coloring if using and whisk until color is evenly distributed.
  1. Pipe or spread the filling on the light side of half (one side should have a more browned bottom) of the cookies and put the remaining cookies on top.
  2. Refrigerate for 30 minutes to allow the filling to stiffen slightly.
  3. Drizzle on glaze.