Description
These Coconut Key Lime Crinkle Cookies are a delightful blend of zesty key lime and sweet coconut flavors. Featuring a chewy texture with crackled tops, these cookies are perfect for a refreshing twist on a classic treat. The combination of fresh key lime zest and juice with shredded coconut creates an irresistible tropical flavor that’s perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon key lime zest (about 2–3 key limes)
- 3 tablespoons key lime juice (fresh is best)
- ½ teaspoon coconut extract
Dry Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sweetened shredded coconut
For Rolling
- ½ cup powdered sugar
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which typically takes about 2-3 minutes.
- Add Flavorings and Egg: Beat in the egg, key lime zest, fresh key lime juice, and coconut extract until all ingredients are thoroughly combined, creating a smooth mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Then, fold in the shredded coconut evenly throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap or a lid and chill in the refrigerator for at least 1 hour to firm up and develop flavors.
- Preheat Oven and Prepare Baking Sheets: Heat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Form and Coat Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Coat each ball in powdered sugar to create a crinkled appearance once baked. Place cookies 2 inches apart on the prepared sheets to allow for spreading.
- Bake the Cookies: Bake for 10 to 12 minutes, or until the cookies show crackled tops and the edges are set but centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them onto a wire rack to cool completely.
Notes
- Use fresh key lime zest and juice for the best flavor; bottled juice can be used in a pinch but may alter the taste slightly.
- Chilling the dough is essential to help the cookies hold their shape during baking and to enhance the flavors.
- If you prefer a more intense coconut flavor, lightly toast the shredded coconut before adding it to the dough.
- Make sure to roll the dough balls generously in powdered sugar for the signature crinkle effect.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
