These Coconut Key Lime Crinkle Cookies are a tasty treat! With the zing of key lime and a hint of coconut, they are soft, chewy, and so fun to make.
They puff up perfectly and look like little snowballs. I love to serve them at gatherings; they always bring a smile! 🍪 Let’s be real, who can resist a cute cookie like this?
Ingredients & Substitutions
Shredded Coconut: Sweetened shredded coconut gives these cookies a nice texture and sweetness. If you’re looking for a healthier option, unsweetened coconut can also work, but you may want to add a bit more sugar to balance the flavor.
Unsalted Butter: I love using unsalted butter in my baking as it allows you to control the salt level. If you’re dairy-free, coconut oil is a great substitute that will complement the coconut flavor!
Key Lime Juice: Key limes are tart and give these cookies a zesty twist. If you can’t find them, regular lime juice works, but the taste may be slightly different. Just adjust to your preference!
Granulated Sugar: While granulated sugar is standard for sweetness, you can use coconut sugar or even a sugar substitute if you’re cutting calories. Just remember that the texture might change a bit!
How Do I Get a Soft and Chewy Texture?
To achieve the perfect soft and chewy texture in these cookies, pay attention to the mixing and chilling process. Here’s how to nail it:
- Beat the butter and sugar until it’s really light and fluffy. This adds lots of air and helps the cookies rise.
- Chill the dough for about 30 minutes. This makes it easier to handle and ensures the cookies don’t spread too much while baking.
- Don’t overmix when combining the dry and wet ingredients. Stop as soon as you see no flour streaks, and gently fold in the coconut.
How to Make Coconut Key Lime Crinkle Cookies
Ingredients You’ll Need:
Cookie Base:
- 1 cup shredded coconut (sweetened)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- Zest of 1 lime
- 2 tablespoons key lime juice
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For Coating:
- Powdered sugar, for rolling
How Much Time Will You Need?
This recipe will take around 15 minutes to prepare and about 10-12 minutes to bake. Don’t forget to chill the dough in the refrigerator for about 30 minutes, so it’s easier to handle. In total, you should estimate about 1 hour to get these scrumptious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, grab a baking sheet and line it with parchment paper. This will help prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a mixer or a whisk to cream them together until the mixture is light and fluffy. This will take about 3-4 minutes.
3. Add Wet Ingredients:
Next, beat in the egg, lime zest, key lime juice, and vanilla extract into the creamed butter and sugar. Mix until everything is well combined and smooth.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This will ensure all dry ingredients are evenly distributed before adding to the wet mixture.
5. Combine Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix! Then, fold in the shredded coconut to give your cookies that delicious texture.
6. Chill the Dough:
Now, cover the bowl with the cookie dough and place it in the refrigerator for about 30 minutes. Chilling makes it easier to handle when you’re ready to scoop the cookies.
7. Prepare the Cookies:
Once the dough is chilled, scoop tablespoon-sized balls of dough and roll each ball in powdered sugar until it’s completely coated. This gives that beautiful crinkle effect when baked!
8. Bake the Cookies:
Place the coated cookie balls on the prepared baking sheet, making sure to space them about 2 inches apart. Pop them in the preheated oven and bake for 10-12 minutes. Look for the edges to be set and the tops to have that signature crackled appearance.
9. Cool and Enjoy:
After baking, let the cookies cool on the baking sheet for a few minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your delicious Coconut Key Lime Crinkle Cookies with a smile!
Can I Use Unsweetened Coconut Instead of Sweetened?
Yes, you can use unsweetened shredded coconut, but the cookies may be less sweet. To balance the flavors, consider adding an extra tablespoon of sugar to the dough. You might also want to increase the key lime juice slightly for added moisture, around half a tablespoon more should do the trick!
Can I Substitute Another Type of Citrus Juice?
Absolutely! If you can’t find key limes, regular limes work just as well. If you’re feeling adventurous, you can also experiment with lemon juice for a different flavor profile. Just keep in mind that lemons are more tart, so you might want to adjust the sugar slightly.
How Should I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 4 days. If you want to keep them fresh longer, you can freeze them! Just make sure to wrap each cookie individually in plastic wrap before placing them in a freezer bag. They’ll stay fresh for up to 3 months.
Can I Make the Dough in Advance?
You can definitely make the dough ahead of time! Just prepare the dough as instructed, then wrap it tightly in plastic wrap and refrigerate it for up to 3 days. When you’re ready to bake, scoop it out, roll in powdered sugar, and bake as directed. You may want to let the dough sit at room temperature for a few minutes for easier handling.
