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This coconut key lime crinkle cookie recipe combines tropical coconut with tangy key lime for a refreshing twist on traditional crinkle cookies. The powdered sugar coating creates beautiful cracks as they bake, revealing the bright, citrusy cookie beneath.
I developed this recipe during a particularly harsh winter when I was craving something tropical. One bite transported me to a sunny beach, and they've been my go to mood lifter ever since.
Ingredients
- All purpose flour: forms the foundation of these cookies providing the perfect structure
- Baking powder: gives these cookies their characteristic rise and crinkle effect
- Salt: balances the sweetness and enhances all the flavors
- Butter: adds richness and helps create that tender crumb we all love
- Granulated sugar: sweetens the cookies while helping create those crisp edges
- Sweetened shredded coconut: adds tropical flavor and subtle texture
- Eggs: bind everything together while adding moisture
- Key lime zest: contains essential oils that infuse intense lime flavor throughout
- Key lime juice: provides the tangy brightness that makes these cookies special
- Coconut extract: amplifies the coconut flavor without adding more texture
- Powdered sugar: creates that beautiful crackled coating and adds sweetness
Step-by-Step Instructions
- Prepare Your Equipment:
- Preheat your oven to 350°F and line your baking sheets with silicone mats or parchment paper. This prevents sticking and ensures even baking across the bottom of each cookie.
- Mix Dry Ingredients:
- In a medium bowl, thoroughly whisk together flour, baking powder, and salt. This distributes the leavening agent evenly so your cookies rise consistently. Set this mixture aside while you prepare the wet ingredients.
- Cream The Base:
- In your stand mixer with paddle attachment, beat butter, granulated sugar, and shredded coconut together for 3 to 4 minutes until truly light and fluffy. Do not rush this step as it incorporates air into the dough which helps create the perfect texture.
- Add Wet Ingredients:
- Add eggs one at a time, mixing for about 30 seconds after each addition until fully incorporated. Then add key lime zest, key lime juice, and coconut extract, mixing until combined. The mixture might look slightly curdled, but this is normal.
- Combine Wet And Dry:
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until no flour streaks remain, being careful not to overmix which can result in tough cookies.
- Form And Coat Cookies:
- Scoop dough using a small cookie scoop, roll into balls, then thoroughly coat in powdered sugar. Place them on prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake To Perfection:
- Bake at 350°F for exactly 9 to 11 minutes. They should be puffy with firm edges but still look slightly underdone in the center. This ensures a soft, chewy texture once cooled.
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Key lime is truly the star of this recipe. The first time I made these, my daughter declared them better than key lime pie, which in our family is the highest possible praise for a dessert. Something about the combination of coconut and lime creates pure magic.
Storage Tips
These cookies maintain their texture best when stored in a single layer in an airtight container at room temperature. If you need to stack them, place parchment paper between layers to prevent sticking. While they stay fresh for about 5 days, they rarely last that long in my house.
The Perfect Lime
Regular limes can substitute for key limes in a pinch, but key limes have a more intense, complex flavor that makes these cookies special. Look for small, yellowish green key limes with thin skins. Roll them firmly under your palm before juicing to extract the maximum amount of juice.
Freezer Friendly Option
The cookie dough freezes beautifully for up to 3 months. Simply scoop the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, thaw in the refrigerator overnight, roll in powdered sugar, and bake as directed. You can also freeze fully baked cookies for up to 2 months.
Frequently Asked Questions
- → How can I achieve the perfect cookie texture?
Ensure your butter is soft but not melted, and mix your dough just until combined to avoid overmixing, which can make cookies dense.
- → Can I use fresh lime juice instead of key lime juice?
Yes, fresh lime juice can be a substitute, but key lime juice offers a more distinct tart flavor that enhances the cookies.
- → How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- → Can I add more coconut for extra flavor?
Absolutely! You can sprinkle a bit more shredded coconut into the dough or on top before baking.
- → What’s the best way to prevent cookies from spreading too much?
Use properly measured flour and chill your dough for 10-15 minutes if it feels too soft before shaping into balls.