Description
These Coconut Key Lime Crinkle Cookies blend the tropical sweetness of shredded coconut with the tangy brightness of key lime zest and juice, resulting in soft, puffy cookies with a delightful powdered sugar coating. Perfect for a refreshing twist on classic crinkle cookies, they offer a balanced citrus flavor with a chewy texture that melts in your mouth.
Ingredients
Scale
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/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
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with silicone mats or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
- Cream Butter, Sugar, and Coconut: Using a stand mixer fitted with the paddle attachment, cream the soft butter, granulated sugar, and shredded coconut together until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed mixture, mixing well after each addition to incorporate fully. Then add the key lime zest, key lime juice, and coconut extract, mixing until combined to infuse the dough with bright citrus and tropical flavors.
- Combine Dry and Wet Ingredients: On low speed, gradually add the flour mixture to the wet ingredients and mix just until combined. The dough should be thick and slightly sticky; avoid overmixing to keep cookies tender.
- Form and Coat Cookies: Pour the powdered sugar into a small bowl. Using a small cookie scoop (#40, about 1 1/2 to 1 3/4 tablespoons of dough), scoop out dough balls and roll each thoroughly in the powdered sugar until fully coated. Place the coated balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies at 350˚F for 9 to 11 minutes, or until they are puffy and the edges feel firm to the touch. This ensures a soft center with slightly crisp edges.
- Cool and Store: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. Store the cooled cookies in an airtight container to maintain freshness.
Notes
- Use fresh key limes for the best zest and juice flavor. If unavailable, substitute with fresh lime zest and juice.
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overbake; cookies should remain soft inside with firm edges.
- Store cookies in an airtight container at room temperature for up to one week.
- For a more intense coconut flavor, lightly toast the shredded coconut before adding to the batter.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: coconut key lime cookies, crinkle cookies, lime dessert, tropical cookies, citrus cookies
