Coconut Key Lime Crinkle Cookies
These Coconut Key Lime Crinkle Cookies combine zesty key lime with creamy coconut for a delicious treat, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tablespoon key lime juice
- 1 tablespoon grated lime zest
- 1 cup shredded coconut (unsweetened or sweetened) Your choice
For Rolling
- 1 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the key lime juice and lime zest, followed by the shredded coconut.
- Gradually add the flour mixture into the wet ingredients, mixing just until combined. Be careful not to overmix.
Baking
- Using a cookie scoop or tablespoon, portion out the dough and roll into balls. Coat each ball generously in powdered sugar.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a chewier cookie, remove them from the oven when just set. Add a pinch of salt to the powdered sugar for enhanced flavor. Ensure your oven is correctly calibrated for even baking.