Coconut Key Lime Crinkle Cookies
These delightful cookies blend the tropical flavors of coconut and key lime into a chewy treat, featuring a signature crinkle appearance.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- ¼ cup unsalted butter, softened Can replace with coconut oil for dairy-free version.
- 1 large egg For vegan option, use a flaxseed egg.
- 1 tablespoon key lime juice Regular lime juice can be used as a substitute.
- 1 teaspoon key lime zest
Mix-ins
- ½ cup shredded coconut Consider toasting for enhanced flavor.
- powdered sugar for dusting Coat cookie balls before baking.
Instructions
Preparation
- Gather all ingredients and preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Wet Ingredients
- In another bowl, beat together granulated sugar, brown sugar, and butter until creamy.
Add Egg and Flavorings
- Add egg, key lime juice, and zest to the butter mixture and beat until combined.
Combine Mixtures
- Gradually incorporate the dry ingredients into the wet, mixing gently until just combined.
Fold in Coconut
- Fold in shredded coconut until evenly distributed.
Shape Cookies
- Roll tablespoon-sized amounts of dough into balls and coat in powdered sugar.
Bake
- Place cookie balls on the prepared baking sheet, spacing them apart. Bake for 10-12 minutes until puffy and slightly cracked.
Cool and Serve
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week. For longer storage, freeze them.