Coconut Key Lime Crinkle Cookies are bursting with key lime flavor with a hint of sweet coconut. Perfect for any time of year!
If you like this recipe, check out my Buttermilk Lime Pound Cake next!
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My Chocolate Peanut Butter Chip Cookies are a tried and true recipe I’ve made hundreds of times. Most often for my son’s football team. I like to think of them as good luck. I’ve made several versions of them over the years. My favorite being these White Chocolate Peppermint Cookies.
I first branched out from chip cookies with these coconut lime cookies. They are a unique twist on chocolate crinkle cookies that I was always familiar with. The comment from readers I got on my first try recipe was there was not enough pop of citrus flavor. So I have tested and retested and made what I now think is the perfect recipe for Coconut Key Lime Crinkle Cookies. They are soft and sweet with a pleasantly tart key lime flavor.
More favorite dessert recipes
Ingredients for coconut key lime crinkle cookies
- Flour – Use all-purpose flour, I have not tested it as a gluten-free cookie recipe
- Baking Powder – Helps the cookies to rise and gives them a soft and cake like texture
- Salt – A little salt balances the sweet and tart flavors
- Butter – One stick of softened butter is needed
- Sugar – White granulated sugar sweetens the cookie dough
- Eggs – You need two large eggs for this recipe
- Coconut – Use sweetened coconut flakes I have not tested these cookies with unsweetened coconut
- Key Lime Juice – I like to buy bottled key lime juice for this recipe. However you could use the juice of fresh regular limes or key limes instead.
- Lime Zest – I use the zest of one full sized lime in both the cookie dough and the powdered sugar coating. But if you can find key limes at the store, use key lime zest.
- Coconut Extract – Helps to amp up the coconut flavor instead of using vanilla extract
- Powdered Sugar – For coating the cookies before baking and also helps with the sticky texture of the dough, also known as confectioners’ sugar or icing sugar
- Variations – Instead of coconut add some white chocolate chips to the dough. Or change them even more and use lemon juice and lemon zest instead of lime.
Instructions
The key to these key lime cookies is the chill time and being gentle with the dough. The increase in the amount of key lime juice from my original recipe makes the dough a little more soft and sticky, especially at room temperature. Be sure to refrigerate the dough for about 20 minutes. Use a medium cookie scoop and then gently cup it in your hand before dredging it in powdered sugar. Once the dough is coated with the sugar, it’s easy to roll it into a ball.
For full recipe and complete instructions, scroll to the bottom for my printable recipe card.
Pro tips
- Bake the cookies on baking sheets 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 helpful step
- Also be sure and handle the dough lightly. Finishing the ball formation while rolling the dough in the powdered sugar helps with the sticky dough.
- Fresh key lime juice is not necessary for this recipe – purchase a bottle of key lime juice
- I use a regular lime for the zest and use this microplane zester
Serving suggestions
These are great any time of year but especially in the spring and summer. To me the flavor goes well with Mexican style food. And the first time I made these cookies was for Cinco de Mayo. Here’s a few of my favorite Mexican inspired recipes to make a complete meal. With these cookies being the dessert.
Storage directions
Keep these cookies stored in an air tight container on the counter for up to three days. Or store them in an airtight container in your freezer for up to one month.
Kitchen Tools
I have been baking cookies for many years. These are my favorite, time-tested tools…
- Nordic Ware Commercial Half Sheet Pans
- Silpat Silicone Baking Mats
- OXO Medium Cookie Scoop
- Chopnotch Measuring Cups and Spoons
- OXO Bent Icing Spatula (for leveling off flour and sugar)
- OXO Cookie Spatula
- I prefer using my KitchenAid stand mixer for my cookies instead of an electric mixer
Coconut Key Lime Crinkle Cookies
Equipment
- 1 Stand Mixer
Ingredients
- 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
- 1/4 cup key lime juice
- 1 lime zest divided
- 2 tsp coconut extract
- 1/2 cup powdered sugar
Instructions
- 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. Add the key lime juice, coconut extract and half of the lime zest. Beat on medium-high speed for about 1 minute, scraping down the bowl with a spatula if needed.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Refrigerate dough for about 20 minutes.
- Preheat oven to 350 degrees F. Line baking sheets with silicone liners or parchment paper. Place the confectioners’ sugar and the other half of the lime zest in a shallow bowl. Whisk the sugar and lime zest together to blend.
- Using a small cookie scoop (about 1 1/2 tablespoon capacity), roll the chilled cookie dough into balls. Then roll each in the powdered sugar and lime zest mixture, making sure to coat completely.
- Place cookies on the prepared pans, leaving about 2 inches between the cookies. Bake for 12 - 15 minutes, until cookies are puffed and starting to flatten and feel firm on the edges to touch.
- Cool the cookies on the pans for 5 minutes. Then transfer them to a wire rack to cool completely.
Nutrition
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Andrea says
I just finished baking these and can’t wait to try. My only disappointment is that they didn’t flatten at all, they stayed very round. Any advice?
Heather says
Can I leave the coconut out? I personally love it but there’s an allergy in the family.
Thanks!
foodtasticmom says
Yes, you can leave out the coconut. Enjoy!
Joan says
My cookies don’t have much key lime flavor and they are not crinkles? Any thoughts?
How long do you suggest baking them if I have 48 cookies
Amanda says
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!
foodtasticmom says
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. 🙂
Laura says
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
foodtasticmom says
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.
T says
Making these today! Pre juiced a bag of key limes just because I”m extra, and I wanted to add some of the zest! Also, I usually use unsweetened coconut to cookie recipes. Do you think unsweetened will effect the texture much? I feel like sweetened coconut lends a chewier cookie.
Carrie says
Do I have to use juice from Key limes, or could I use regular lime juice? How would that affect the cookie?
foodtasticmom says
You can use regular lime juice. It should not affect it. I’m sorry for the late reply.
Mona says
Just wondering if these freeze ok with the powdered sugar coating?
foodtasticmom says
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.
Tara Tichner says
I freeze my chocolate crinkle cookies. Does not affect the flavor or texture, but the powdered sugar coating can get slightly messy if frozen in a ziplock bag like I have done. Frozen in a plastic or glass container should help them retain their just-baked aesthetic.
Kathy says
I’m wondering if anyone has tried these with the juice of regular fresh limes? I prefer to use fresh whenever possible, and it can be hard to get fresh Keylimes is in Connecticut.But, I do love the flavor of regular limes (for lack of any other idea what to call them!) and coconut together.
Lou says
People love these – thank you!
foodtasticmom says
You’re welcome!
sylvia says
Would they taste just as good using LEMON juice?
foodtasticmom says
I haven’t tried it but I’m sure they would.
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?
foodtasticmom says
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!
Isabel Olivetti says
Can these be made without the coconut extract?
Renee says
Just finished making these cookies and I am a pretty good Baker. I have to say I could not taste the lime or the coconut which was very disappointing. The cookie was good but it tasted like a vanilla cookie with powdered sugar on it. I will make these again adding some lime zest a little more lime and a little more coconut and hopefully they will taste better
Chichi says
These cookies look heavenly. I haven’t tried crinkle cookies too. Would love to give it a go.
foodtasticmom says
You totally should give these a go. Thanks for the comment and rating!
Courtney says
Lime and coconut is such a lovely flavour combination, I know my family would just love these.
foodtasticmom says
I think they will! I hope you make some.
Julia says
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) 🙂
foodtasticmom says
Oh, I totally ate one (or two) right out of the oven. They were really good warm 🙂
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.
foodtasticmom says
Awesome, thanks so much for the pin!
Demeter says
What a perfect flavor combination to get anyone excited for summer! Love it!
foodtasticmom says
Thank you Demeter!
Camila says
I love crinkle cookies! These look just delectable!!
foodtasticmom says
Thanks so much Camila 🙂