Introduction

These Coconut Key Lime Crinkle Cookies are a delightful twist on classic crinkle cookies, combining tangy key lime with tropical coconut flavors. They bake up soft and chewy with a beautiful powdered sugar coating, perfect for a refreshing treat any time of year.

Coconut Key Lime Crinkle Cookies Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with silicone mats or parchment paper.
Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Using a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and shredded coconut 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 and mix just until combined. The dough will 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), form dough into balls, then roll each ball in powdered sugar until fully coated. Place cookies about 2 inches apart on the prepared baking sheets.
Step 7: Bake at 350˚F for 9–11 minutes, until the cookies are puffy and the edges feel firm to the touch. Let the cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra texture and flavor, lightly toast the shredded coconut before adding it to the dough.
Try substituting fresh lime zest and juice if key limes are unavailable; regular lime will work well.
Chill the dough for 30 minutes before scooping to make handling easier and to prevent spreading.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature or warm in a low oven for a few minutes to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lime instead of key lime?

Yes, fresh lime zest and juice can be used as a substitute for key lime. The flavor will be similar, though slightly less tart and more common in taste.

Why do the cookies need to be rolled in powdered sugar?

Rolling the dough balls in powdered sugar creates the signature crinkle effect as the cookies bake, and adds a sweet, delicate outer coating that balances the tart lime flavor.

Coconut Key Lime Crinkle Cookies Recipe

Print Recipe

★★★★★

4.8 from 133 reviews

These Coconut Key Lime Crinkle Cookies offer a delightful blend of tropical coconut flavor with a zesty key lime twist. Soft, chewy, and generously coated in powdered sugar, these cookies are perfect for a refreshing treat that balances sweet and tangy notes in every bite.

Author: Kai
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 28 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 ¼ cups all-purpose flour (stirred, spooned, & leveled)
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

For Coating

½ cup powdered sugar

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with silicone mats or parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mixture.
Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the soft butter, granulated sugar, and shredded coconut together until the mixture is light and fluffy. This typically takes about 2-3 minutes on medium speed.
Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to achieve a smooth consistency. Incorporate the key lime zest, key lime juice, and coconut extract, mixing until combined.
Combine Dry and Wet Ingredients: On low speed, gradually add the flour mixture to the wet ingredients. Mix until just combined; the dough will be thick and slightly sticky — avoid overmixing to keep cookies tender.
Shape and Coat Cookies: Pour the powdered sugar into a small bowl. Using a #40 cookie scoop (approximately 1½ to 1¾ tablespoons), scoop dough balls and roll each ball thoroughly in the powdered sugar until fully coated. Place the coated dough balls around 2 inches apart on the prepared baking sheets.
Bake Cookies: Bake the cookies at 350°F for 9 to 11 minutes, until they puff up and the edges feel firm to the touch. Avoid overbaking to maintain a soft center.
Cool and Store: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to keep them fresh.

Notes

For best results, use fresh key limes for zest and juice to maximize flavor.
Ensure butter is softened to room temperature to cream properly with sugar.
If you don’t have key limes, fresh lime zest and juice can be used as a substitute.
Rolling the dough balls thoroughly in powdered sugar gives the cookies their characteristic crinkle appearance.
Cookies can be stored at room temperature for up to 5 days in an airtight container or frozen for longer storage.

Keywords: Coconut cookies, key lime cookies, crinkle cookies, tropical cookies, lime dessert, coconut lime cookies, soft cookies