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Several Coconut Key Lime Crinkle Cookies, dusted with powdered sugar and shredded coconut, on a green plate with limes.
Linda

Coconut Key Lime Crinkle Cookies

These delightful Coconut Key Lime Crinkle Cookies are soft, chewy, and bursting with tropical flavor. The tangy key lime and sweet coconut create a perfect balance, while the signature powdered sugar coating forms beautiful crinkles as they bake.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened, room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 tbsp Key lime zest from about 6-8 Key limes
  • 2 tbsp fresh Key lime juice
  • 1 cup sweetened shredded coconut lightly toasted for extra flavor (optional)
For the Coating
  • 1/4 cup granulated sugar
  • 1 cup powdered sugar

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Electric mixer (stand or hand)
  • Zester or Microplane
  • Measuring cups and spoons
  • Baking Sheets
  • Parchment Paper
  • Wire cooling rack
  • Small Shallow Bowls (for rolling)

Method
 

Prepare the Dough
  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, using an electric mixer, cream together the softened butter and 1 1/4 cups granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, Key lime zest, and Key lime juice.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the sweetened shredded coconut until evenly distributed.
  6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1-2 hours, or until firm enough to handle. Chilling is crucial for the crinkle effect.
Bake the Cookies
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Place the 1/4 cup granulated sugar in one small, shallow bowl and the 1 cup powdered sugar in another shallow bowl.
  3. Scoop out dough using a small cookie scoop (about 1 tablespoon) or roll into 1-inch balls. First, roll each ball in the granulated sugar, ensuring it's fully coated. Then, roll it generously in the powdered sugar, making sure it's completely covered.
  4. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  5. Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers still look soft. The cookies will spread and the powdered sugar will crack, creating the crinkle effect.
  6. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, do not skip chilling the dough, as it helps the cookies hold their shape and creates the signature crinkles. Cookies can be stored in an airtight container at room temperature for up to 3-4 days. For extra coconut flavor, you can toast the shredded coconut lightly in a dry pan over medium heat for 5-7 minutes, stirring frequently, until golden brown before adding to the dough.