Coconut Key Lime Crinkle Cookies are puffy, soft, and chewy with a bright touch of tangy lime and sweet coconut. They make an easy, tropical dessert perfect for spring and summer.
Coconut and lime is one of my favorite flavor combinations for warm-weather treats. The fresh, tropical pairing adds brightness and texture to baked goods, and these crinkle cookies are no exception.
The lime provides a lively citrus pop while the sweetened shredded coconut and a touch of coconut extract bring a nutty, tropical sweetness. The result is a cookie that’s slightly cakey and puffy, yet pleasantly dense and chewy—think powdered sugar–coated donut crossed with a cookie.
These flavors work beautifully across desserts—cake, bars, cupcakes, and even frozen treats—but they shine in these small, bite-sized cookies. If you love coconut and lime, these are an easy way to bring that bright, tropical flavor to the cookie jar.
Coconut Key Lime Crinkle Cookies
These crinkle cookies are dusted with powdered sugar and baked until puffy, with edges that are set but still soft. Key lime zest and juice provide a fresh citrus note, while sweetened shredded coconut and coconut extract add flavor and texture.
If fresh key limes aren’t available, regular limes work well too. Bottled key lime juice will work in a pinch, but fresh zest contributes much of the aromatic character, so use it when you can.
These cookies are easy to make and ideal for sharing at picnics, potlucks, or summer gatherings. Try them as written or experiment with more coconut or extra zest if you prefer a bolder tropical flavor.
If you’re a fan of coconut and lime, these Coconut Key Lime Crinkle Cookies are worth trying soon—they’re quick to prepare and hard to stop eating.
Coconut Key Lime Crinkle Cookies
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Ingredients
- 2 ¼ cup (270 g) all-purpose flour, (stir, spoon, & level)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) butter, (1 stick) soft/room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (60 g) sweetened shredded coconut
- 2 large eggs
- 1 tsp key lime zest
- ¼ cup (59 ml) key lime juice
- 1 tsp coconut extract
- ½ cup (60 g) powdered sugar
Equipment
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#40 Cookie Scoop
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Silicone Baking Mat or Parchment Paper
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Baking Sheet
Instructions
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Preheat the oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
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In a bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and shredded coconut until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Mix in the key lime zest, key lime juice, and coconut extract until combined.
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On low speed, gradually add the dry ingredients and mix until just combined. The dough will be thick and slightly sticky.
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Place the powdered sugar in a small bowl. Using a small cookie scoop (about 1½–1¾ tablespoons) or spoon, form dough balls and roll each in the powdered sugar to coat completely. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
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Bake at 350°F for 9–11 minutes, until the cookies are puffy and the edges are set. Allow cookies to cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
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Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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