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–+ servings

Coconut Key Lime Crinkle Cookies

These Coconut Key Lime Crinkle Cookies combine bright key lime flavor, chewy coconut texture, and a soft, crinkled exterior dusted with powdered sugar, perfect for summer gatherings or a delightful dessert.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 tbsp key lime zest (about 4–6 small key limes) or regular lime zest
  • 2 tbsp fresh key lime juice (or regular lime juice)
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract (optional, for amplified coconut flavor)
Additions
  • 1 cup sweetened shredded coconut, lightly toasted
  • 1/2 cup powdered sugar (for rolling)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together flour, baking powder, and salt in a bowl; set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  4. Beat in the eggs one at a time, then add lime zest, lime juice, vanilla, and coconut extract; mix until combined.
  5. Gradually fold in dry ingredients until just incorporated, then stir in toasted shredded coconut.
  6. Chill the dough for 20–30 minutes for firmer cookies (optional).
  7. Scoop dough into 1.5 tablespoon portions, roll into balls, then roll in powdered sugar to coat.
Baking
  1. Place dough balls 2 inches apart on prepared sheets and bake for 10–12 minutes until tops are set and crinkled.
  2. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 120mgSugar: 9g

Notes

These cookies are freezer-friendly. Store completely cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months. Chilling dough can yield thicker cookies.

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