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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Zohor says
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🌹
foodtasticmom says
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!
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!
Cathi says
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.
foodtasticmom says
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!
Keira says
Love all things KEY LIME. Can’t wait to make these.
foodtasticmom says
Enjoy!
Aspen says
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!!!!
foodtasticmom says
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!
Charlotte says
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.
foodtasticmom says
Love these additions! I bet they look fabulous with a little green tint to the. Thank you for the positive review!