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Coconut Key Lime Crinkle Cookies Recipe

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3.8 from 4 reviews

Delightfully tangy and sweet Coconut Key Lime Crinkle Cookies combine the tropical flavors of shredded coconut and key lime zest with a soft, chewy texture. These cookies are rolled in powdered sugar for a beautiful cracked appearance and a touch of extra sweetness, perfect for summer gatherings or any time you crave a refreshing, citrusy treat.

Ingredients

Dry Ingredients

  • 2 ¼ cups all-purpose flour (stir, spoon, & level)
  • 1 tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • ½ cup butter (1 stick), soft at room temperature
  • 1 cup granulated sugar
  • ½ cup sweetened shredded coconut
  • 2 large eggs
  • 1 tsp key lime zest
  • ¼ cup key lime juice
  • 1 tsp coconut extract

Coating

  • ½ cup powdered sugar

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt thoroughly. Set this mixture aside for later use.
  3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and shredded coconut together until the mixture becomes light and fluffy, usually about 2 to 3 minutes on medium speed.
  4. Add Eggs and Flavorings: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully. Then mix in the key lime zest, key lime juice, and coconut extract until evenly combined.
  5. Combine Wet and Dry Ingredients: On low speed, gradually add the flour mixture to the wet ingredients. Mix just until everything is combined; be careful not to overmix. The dough will be thick and slightly sticky.
  6. Form and Coat Cookies: Place the powdered sugar in a small bowl. Using a small cookie scoop (#40 scoop, about 1 ½ to 1 ¾ tablespoons), scoop dough into balls. Immediately roll each ball in the powdered sugar until fully coated. Arrange the coated dough balls on the prepared baking sheets about 2 inches apart to allow spreading.
  7. Bake: Bake the cookies at 350°F for 9 to 11 minutes. The cookies are ready when they look puffy and the edges feel firm to the touch but the centers remain soft.
  8. Cool: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. Store cooled cookies in an airtight container to maintain freshness.

Notes

  • Ensure butter is softened to room temperature to achieve the best creaming results.
  • Use fresh key limes for zest and juice if possible, as they provide a more authentic flavor than bottled juice.
  • If you prefer a more intense coconut taste, consider toasting the shredded coconut lightly before adding it.
  • Be careful not to overbake to keep cookies soft in the center.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.

Find it online: https://bitezly.com/coconut-key-lime-crinkle-cookies-recipe/