Sweet and just a bit tart with a heavenly coconut smell while baking, these Coconut Key Lime Crinkle Cookies are just the right sized dessert bite for all your warmer weather grilling and Mexican meals.
I can’t remember if I’ve ever made crinkle cookies before. But I ran across this recipe the other day and thought they sounded like a great idea with Cinco de Mayo coming up. Plus in my mind the only thing that makes key lime better is coconut. So I tinkered with the recipe and came up with these Coconut Key Lime Crinkle Cookies.
Oh my gosh do these smell delicious while they are baking. It put me in mind of sunshine and pools and coconut tanning oil. Not in a bad way. Like just enough coconut. And lime so the cookies aren’t cloyingly sweet, despite being rolled in powdered sugar before baking.
This recipe makes two dozen cookies. You could halve the recipe easily if you want to make a small batch of just a dozen. I think one cookie really is a perfect ending to any Mexican-themed or grill out meal you have planned as the weather warms up. Serve some fresh fruit alongside it and your friends and family will think you’re all fancy or something!
Tips for Coconut Key Lime Crinkle Cookies:
- Bake the cookies on a baking sheet lined with parchment paper (or silicone baking mat) to prevent sticking
- Chilling the dough before rolling helps to keep the dough from sticking all over your hands – it’s a necessary step
- Fresh key lime juice is not necessary for this recipe – purchase a bottle of key lime juice
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Coconut Key Lime Crinkle Cookies
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup sweetened, shredded coconut
- 2 large eggs
- 1 1/2 tbsp key lime juice
- 1 tsp coconut extract
- 1/2 cup powdered sugar sifted
- Whisk together the flour, baking powder and salt and set aside.
- Using an electric mixer on medium speed, beat the butter, sugar and coconut until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the lime juice and coconut extract.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Refrigerate dough for 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheets with silicone liners or parchment paper. Place the confectioners’ sugar in a small bowl.
- Using a small cookie scoop (about 1 1/2 tablespoon capacity), roll chilled cookie dough into 24 balls. Then roll each in powdered sugar, making sure to coat completely.
- Place cookies on the prepared pans, leaving about 2 inches between the cookies. Bake 14 to 16 minutes, until cookies are puffy and feel firm on the edges to touch.
- Cool the cookies on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
More fun dessert recipes:
- The Best Chocolate Chip Cookies
- Red White and Blue Cookie Tarts
- Oreo Krispies
- Chocolate Chip Cookie Pie
I love crinkle cookies! These look just delectable!!
Thanks so much Camila 🙂
What a perfect flavor combination to get anyone excited for summer! Love it!
Thank you Demeter!
Kate | The Veg Space says
Ooh those look SO pretty – I don’t think I’ve tried lime in cookies before, but Key Lime Pie is a favourite so I’m keen to give these a try. Fab idea! Pinning for later.
Awesome, thanks so much for the pin!
I am sure they smell and taste amazing! I would be having pretty hard time waiting until they cool down so I could taste one (or two) 🙂
Oh, I totally ate one (or two) right out of the oven. They were really good warm 🙂
Lime and coconut is such a lovely flavour combination, I know my family would just love these.
I think they will! I hope you make some.
These cookies look heavenly. I haven’t tried crinkle cookies too. Would love to give it a go.
You totally should give these a go. Thanks for the comment and rating!
Julianne Smith McCollum says
Do you know if these would work with a gluten free all purpose flour like Bob’s or Better Batter? Or alternatively coconut flour which would complement the flavors already?
I really don’t have any experience with gluten-free baking. I would say it would work with flour that is able to replace without adding a lot of extra ingredients. I’m not at all sure about coconut flour. I’m sorry!
Would they taste just as good using LEMON juice?
I haven’t tried it but I’m sure they would.
People love these – thank you!
Just wondering if these freeze ok with the powdered sugar coating?
I don’t have much experience freezing cookies. Here’s a great guide… https://theviewfromgreatisland.com/complete-holiday-guide-to-freezing-cookies/
I read several other sources that say to wait and coat with powdered sugar after the cookies are thawed. So I’d say not freeze them with powdered sugar.
Do I have to use juice from Key limes, or could I use regular lime juice? How would that affect the cookie?
You can use regular lime juice. It should not affect it. I’m sorry for the late reply.
I loved making these cookies, however, I was hoping for a zing of key lime. No lime flavor at all. Disappointing. Next time I will double the key lime juice and add some key lime zest also, I would double the coconut extract. The dough baked up beautifully. Thanks for this recipe
You’re welcome. When I made these originally, I was worried that adding too much juice would make the dough too wet. But I have heard from several people that the lime flavor is not intense enough. I need to go back and revisit the proportions in this recipe. Thank you for the honest feedback.
I also thought that it needed more lime. Next time I make them, I’ll add some zest too, I think.
Thanks for the recipe!
Yeah, with 800+ published recipes – I can’t knock it out of the park with all of them. I’m actually glad for the feedback. Helps me to be better at testing and writing recipes. And, you’re welcome. 🙂
Can I leave the coconut out? I personally love it but there’s an allergy in the family.
Yes, you can leave out the coconut. Enjoy!
I added a tablespoon of lime zest and used fresh lime juice and the lime flavour is just right. I also added a tiny bit of green food colouring. I made thirty-two slightly smaller cookies and cooked them for about twelve minutes. They are beautiful and delicious.
Love these additions! I bet they look fabulous with a little green tint to the. Thank you for the positive review!
These are so good! Loved the recipe! I made key lime pie right before I made these so I threw in some lime zest and fresh lime juice and these turned out so good! Thank you for the recipe!!!!
Great additions! I’m going to revisit this recipe soon because it’s one of the few on my site that has both positive and negative experiences. I’m not an expert baker, so I’ve been slow to get back to it. I’m very happy to hear that you enjoyed these cookies. Thank you for taking the time to rate and comment!
Love all things KEY LIME. Can’t wait to make these.
Made these the other night. I did end up putting the juice and zest of 6 key limes based upon the comments. Not sure how much zest it was, but the juice ended up being 3 TBSP. Still ended up being a good cookie. I think I would make a key lime coconut glaze next time … I think it would take it over the top.
Great suggestion for adding a glaze. I’m going to be revisiting this recipe soon and I’ll try that in my re-testing. Thanks!
Rebecca Newman says
Okay, I just made these. I used key lime juice and I could barely taste a hint of lime. I will try them again and increase the amount of key lime juice and add some lime zest. The coconut flavor overpowered the lime and so I’ll cut down the amount of coconut extract considerably and add a little more of the coconut flakes. Let’s see if that works!
Made these. Came out gorgeous, but I have made some alterations after reading the comments: I added lime extract, omitted the coconut extract, used 5tbsp of fresh lime juice. Chilled for 1 hour. Phenomenal flavor and so chewy. Thank you for this amazing recipe🌹
Thank you for your contribution. I’ve been meaning to come back and alter this after other readers’ comments. Your addition of more lime juice is helpful to know!