Dessert

Coconut Key Lime Crinkle Cookies Recipe

Byanna orden February 4, 2026February 4, 2026

Introduction

These Coconut Key Lime Crinkle Cookies offer a delightful blend of tropical flavors and a soft, chewy texture. Perfectly sweet with a zesty lime kick, they make a refreshing treat for any occasion.

The image shows a white plate with five round, cracked cookies dusted with white powdered sugar, giving them a slightly rough texture and pale cream color. On the front right of the plate, three thin lime slices with bright green skin and light green juicy segments are neatly placed, adding a fresh color contrast. In the background, there is a glass bowl filled with white granulated sugar and a white bowl with whole green limes against a white marbled surface. The lighting highlights the powdered sugar and lime freshness, creating a simple, clean, and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups all-purpose flour (stir, spoon, & level)
1 tsp baking powder
½ tsp salt
½ cup butter (1 stick, soft/room temperature)
1 cup granulated sugar
½ cup sweetened shredded coconut
2 large eggs
1 tsp key lime zest
¼ cup key lime juice
1 tsp coconut extract
½ cup powdered sugar

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with silicone mats or parchment paper to prevent sticking.
Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
Step 3: Using a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and shredded coconut together until the mixture is light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition. Then stir in the key lime zest, key lime juice, and coconut extract until fully combined.
Step 5: On low speed, gradually add the flour mixture to the wet ingredients, mixing just until combined. The dough will be thick and slightly sticky.
Step 6: Pour the powdered sugar into a small bowl. Using a small cookie scoop (about 1 ½ to 1 ¾ tablespoons of dough), form dough balls, then roll each ball in the powdered sugar to coat thoroughly. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake cookies for 9 to 11 minutes, until they are puffy and the edges feel firm to the touch. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a more intense lime flavor, add a little extra lime zest or swap in fresh lime juice if key lime juice isn’t available.
To make these cookies dairy-free, substitute the butter with a vegan butter alternative.
Try toasting the shredded coconut beforehand for a nuttier flavor and added texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for longer storage—place them in a sealed container or freezer bag for up to 3 months. To enjoy, thaw at room temperature and, if desired, warm briefly in the microwave.