Coconut Key Lime Crinkles
Coconut Key Lime cookies: chewy, citrusy, crinkled.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 18 cookies
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh Key lime juice
- 2 teaspoons Key lime zest
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened finely shredded coconut
- 1 cup confectioners’ sugar for coating
- 2 cups confectioners’ sugar (for glaze)
- 1/4 cup fresh Key lime juice (for glaze)
- 2 tablespoons melted unsalted butter (for glaze)
- 1 teaspoon Key lime zest (for glaze)
- 1 pinch salt (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Give it a good whisk to ensure everything is evenly distributed.
- In a larger bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, usually about 2-3 minutes. This step is crucial for incorporating air and creating a tender cookie.
- Next, beat in the large eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl to ensure everything is combined. Stir in the fresh Key lime juice, Key lime zest, and pure vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft and slightly sticky. Finally, fold in the unsweetened finely shredded coconut until it’s evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and chill it in the refrigerator for at least 30 minutes. This chilling step is super important – it helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much, ensuring those beautiful crinkles.
- Place a generous amount of confectioners’ sugar in a shallow bowl. Scoop rounded tablespoons of dough and roll them into smooth balls. Roll each dough ball generously in the confectioners’ sugar. Place the coated dough balls about 2 inches apart on your prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set but still look soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While your cookies are cooling, in a medium bowl, combine 2 cups confectioners’ sugar, 1/4 cup fresh Key lime juice, 2 tablespoons melted unsalted butter, 1 teaspoon Key lime zest, and a tiny pinch of salt. Whisk everything together until it’s completely smooth and free of lumps. Adjust consistency if needed with more juice or sugar.
- Once your Coconut Key Lime Crinkle Cookies are completely cooled, dip the tops of each cooled cookie directly into the Key Lime Glaze, allowing any excess to drip off, or drizzle decoratively over the top. Let the glazed cookies set on a wire rack with parchment paper underneath to catch any drips.
Notes
Get ready to be utterly charmed by these sensational Coconut Key Lime Crinkle Cookies! Imagine a cookie that’s soft, chewy, and bursting with vibrant key lime flavor, perfectly balanced by the sweet, tropical whispers of coconut. Each bite delivers a delightful crinkly exterior that gives way to a tender, cake-like interior, making them an irresistible treat. They’re a celebration of citrus brightness paired with island warmth, creating a taste experience that’s truly unique and incredibly satisfying. These cookies are not just a dessert; they’re a little ray of sunshine in edible form, guaranteed to brighten any day.