Description
These Coconut Key Lime Crinkle Cookies are soft, puffy, and chewy with bright citrus flavor, sweet coconut, and a beautiful powdered sugar crinkle coating. They’re the perfect tropical-inspired treat for any occasion.
Ingredients
- 2¼ cups (270 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (60 g) sweetened shredded coconut
- 2 large eggs
- 1 teaspoon key lime zest
- ¼ cup (59 ml) key lime juice
- 1 teaspoon coconut extract
- ½ cup (60 g) powdered sugar
Instructions
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Using a stand mixer, cream the butter, sugar, and shredded coconut until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the key lime zest, key lime juice, and coconut extract.
- Gradually add the dry ingredients on low speed until just combined. The dough will be thick and slightly sticky.
- Place the powdered sugar in a small bowl. Scoop about 1½ tablespoons of dough, roll into a ball, then coat completely in powdered sugar.
- Arrange cookies 2 inches apart on the prepared baking sheets.
- Bake for 9–11 minutes, until the cookies are puffy and the edges are set. Cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
- Use fresh key lime juice and zest for the best flavor.
- Do not overbake; the cookies should remain soft in the center.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American