Coconut Key Lime Crinkle Cookies + Video
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Coconut Key Lime Crinkle Cookies are puffy, soft, and chewy with a hint of tangy lime and sweet coconut. An easy spring or summer dessert with a tropical flair.
Coconut and lime is a favorite combo of mine, especially come spring or summer. The fresh tropical combo is a fun cookie flavor.
Besides these new crinkle cookies, I’ve also used coconut and lime in these macaroons and these sugar cookies. It’s just so dang good.
Coconut and lime also work great for frozen drinks, pull-apart bread, cake or cupcakes, pie, dessert bars, and even ice cream.
Literally, if you can think it, coconut and lime will probably be delicious in it. I’m sure there will be plenty more dessert combos to come on this blog with that tasty duo.
Coconut Key Lime Crinkle Cookies
These coconut key lime crinkle cookies are almost like a cross between a powdered sugar covered donut and a cookie. They are puffy, yet dense and chewy, and completely addicting.
I used key lime juice and zest to give these cookies a pop of citrus flavor. And sweetened shredded coconut and coconut extract give the cookies that sweet, nutty flavor.
If key limes aren’t in season or easy to find, regular limes will work great too. And if you must skip the fresh fruit, there is bottled Key Lime Juice, but believe me, the zest makes a difference.
If you’re a lover of coconut and lime, you should definitely try these coconut key lime crinkle cookies ASAP!
Coconut Key Lime Crinkle Cookies
Coconut Key Lime Crinkle Cookies are puffy, soft, and chewy with a hint of tangy lime and sweet coconut.
Ingredients
- 2 1/4 cup all-purpose flour (stir, spoon, & level)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, soft/room temperature
- 1 cup granulated sugar
- 1/2 cup sweetened shredded coconut
- 2 large eggs
- 1 tsp key lime zest
- 1/4 cup key lime juice
- 1 tsp coconut extract
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with silicone mats or parchment paper.
- Whisk together the flour, baking powder and salt in a bowl. Set aside.
- Using a stand mixer with the paddle attachment, cream the butter, sugar, and shredded coconut until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Add the key lime zest, juice, and coconut extract. Mix to combine.
- On low speed, gradually add the flour mixture, and mix until just combined. Dough will be thick and slightly sticky.
- Place powdered sugar in a small bowl. Using a small cookie scoop (#40 scoop; about 1 1/2 - 1 3/4 Tbsp of dough), spoon the cookie dough into a ball and drop it into the powdered sugar. Roll it around until coated completely and place it on the prepared baking sheet. Repeat process placing cookies about 2-inches apart.
- Bake at 350˚F for 9-11 minutes. Until cookies are puffy and the edges are firm to the touch. Cool several minutes on the pan, then transfer to a wire rack to cool completely. Store cookies in an airtight container.
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
11 Comments on “Coconut Key Lime Crinkle Cookies + Video”
Unsweetened coconut milk or sweetened? I’m making these today or tomorrow for Christmas!
There’s no coconut milk in this recipe. Enjoy!
Run, don’t walk, to your kitchen right now and make these! I was tired, made a big mistake, and they STILL came out AMAZING! So chewy, with bold lime and coconut flavors!
Thank you for this recipe!
So glad it worked out! Thanks for your comment.
Could these be made without the shredded coconut? I love the coconut flavor, but can’t handle the texture of the pieces. 🙃
They may be a bit flatter and definitely not as coconut-y. I would maybe use coconut oil instead of butter to try and bring out more of that flavor.
My daughter cannot eat coconut. Can I make these without the coconut? What would I substitute?
I would try this lime crinkle cookie recipe instead. They are very similar, although they won’t be as puffy and thick.
https://www.dessertnowdinnerlater.com/lime-crinkle-cookies-with-glaze/
Can the dough be frozen after made?
I can’t say for sure. It’s much more sticky than a typical cookie dough. If you did, I’d wait to roll it in powdered sugar and just drop it onto wax/parchment paper then put it in the freezer until it’s frozen and then transfer it to a freezer bag. Roll them in powdered sugar when you go to bake them. They may need to thaw slightly first and will take longer to bake from frozen.
Not beautiful, tho I did have to sub coconut oil for butter and used spelt for wheat flour.