Dessert

Coconut Key Lime Crinkle Cookies Recipe

ByMatteo Rossi January 3, 2026January 3, 2026

Introduction

These Coconut Key Lime Crinkle Cookies offer a delightful combination of tropical coconut and tangy key lime flavors. Their soft, chewy texture with a powdered sugar coating makes them perfect for any occasion or a refreshing treat.

The image shows a white plate with five lime crinkle cookies stacked in the center. The cookies are light creamy beige with a cracked surface covered in patches of white powdered sugar. On the plate near the cookies, there are three thin, round lime slices with a vibrant green peel and pale green inner fruit and seeds. In the background, blurred lime fruits, a bowl of powdered sugar, and more cookies on a cooling rack can be seen, all set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups all-purpose flour (stir, spoon, & level)
1 tsp baking powder
½ tsp salt
½ cup butter (1 stick), soft and 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
½ cup powdered sugar

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with silicone mats or parchment paper to prevent sticking.
Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later.
Step 3: Using a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and shredded coconut together until the mixture is light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition. Then add the key lime zest, key lime juice, and coconut extract, mixing until combined.
Step 5: On low speed, gradually add the flour mixture to the wet ingredients, mixing until just combined. The dough should be thick and slightly sticky.
Step 6: Place the powdered sugar in a small bowl. Using a small cookie scoop (about 1 ½ to 1 ¾ tablespoons), scoop the dough into balls. Roll each ball in the powdered sugar until fully coated, then place them on the prepared baking sheets about 2 inches apart.
Step 7: Bake the cookies at 350˚F for 9 to 11 minutes, until they are puffy and the edges feel firm to the touch. Let them cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a more intense lime flavor, add a bit more key lime zest or a few drops of lime juice concentrate.
You can substitute sweetened shredded coconut with unsweetened if you prefer a less sweet cookie.
Use fresh key limes if available, but bottled key lime juice works well too.
Try adding a handful of white chocolate chips for a creamy twist.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week. Reheat briefly in a warm oven or microwave if you prefer them soft before serving.

How to Serve

A white plate holds five round lime cookies dusted with cracked white powdered sugar, giving a slightly rough and cracked texture on top. Next to the cookies, three thin round slices of bright green lime with visible juicy segments are neatly stacked. In the blurred background, there are whole fresh limes, a white bowl filled with more limes, and a glass bowl with white powdered sugar on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but the texture may vary slightly.

Can I freeze the cookie dough or baked cookies?

You can freeze the shaped cookie dough balls in powdered sugar for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time. Baked cookies also freeze well; store them in an airtight container or freezer bag for up to 2 months.