Coconut Key Lime Crinkle Cookies + Video
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.
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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
Ingredients
- 2 ¼ cup (270 g) all-purpose flour, (stir, spoon, & level)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) butter, (1 stick) soft/room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (60 g) sweetened shredded coconut
- 2 large eggs
- 1 tsp key lime zest
- ¼ cup (59 ml) key lime juice
- 1 tsp coconut extract
- ½ cup (60 g) 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.
Video
Nutrition
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I can’t wait to try these. Can I make the dough 1 day ahead and put it in the frig?
Others have found refrigerating the dough helps with the stickiness of the dough, but just keep in mind the cookies may not spread as much with chilled dough. So I would scoop and coat the dough with powdered sugar, then give them 10-15 minutes to warm up to room temperature before baking them.
Doubled recipe. Sticky dough was hard to work with, esp. using my small scoop, but, kept dough overnight in fridge and then also between baking one filled cookie sheet at a time. Wondering if I froze the dough then scooped it, would it be less messy. Use lots of powdered sugar as it melts into the dough and if you use too little dusting, cookies will be glossy but not that crinkle look. Also doubled the amt of lime zest and chopped it well before adding. 3 normal limes gave me 1/2 c juice. I planned to fill in with bottled lime juice but did not need to. Key limes are juicy but don’t know how many you may need of those. Taste was wonderful and texture lovely.
Thanks for sharing your experience with the recipe!
I made these cookies today and they came out perfectly. A very good summer cookie and great when you want something a little different than a traditional chocolate chip or sugar cookie.
I’m so glad you enjoyed these cookies Gloria!
Mine did not flatten at all. They stayed as a ball. But they tasted delicious! I did sub the granulated sugar with splenda to maybe that played a role in how they baked. Husband liked them either way!
Glad they still tasted good!
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.
IMHO these need twice as much lime zest as the coconut essence is potent. Delicious though! 😋
Not beautiful, tho I did have to sub coconut oil for butter and used spelt for wheat flour.