There’s something about citrus that reminds me of starting over.
I created these Coconut Key Lime Crinkle Cookies one spring after a particularly long winter—both outside and inside. I was juggling three jobs, overdue bills, and a calendar full of things I didn’t want to do. One day, my daughter Ava came home with a bag of key limes from the international market and said, “We need a cookie that tastes like vacation.”
So we made them. And friends, they do taste like vacation.
These cookies are soft and chewy with a citrus burst, the delicate crunch of coconut, and that iconic crinkle top that makes you feel like a pro baker with almost zero effort. The tangy-sweet combo hits just right: not too tart, not too sweet—just sunny, bright, and full of comfort.
What Are Coconut Key Lime Crinkle Cookies
Coconut Key Lime Crinkle Cookies are a citrus-forward variation of the traditional crinkle cookie, combining shredded coconut with fresh key lime juice and zest. Rolled in powdered sugar before baking, they develop a signature cracked top and slightly crisp edge while staying chewy inside.
They bring together tropical vibes and classic cookie nostalgia. Think key lime pie meets snowball cookie—fresh, chewy, and absolutely unforgettable.
Why You’ll Love This Coconut Key Lime Crinkle Cookie Recipe
- Tropical flavor: Coconut + lime = paradise in a bite.
- Soft & chewy: Perfect texture with crispy edges and a tender center.
- Easy prep: No mixer required, and ready in under 30 minutes.
- Make-ahead friendly: Freeze well and great for gifting.
- Crowd-pleaser: Unique but accessible flavor loved by both kids and grownups.
Tips for Making the Best Coconut Key Lime Crinkle Cookies
- Chill your dough – 30 minutes in the fridge makes the cookies puff up and crack properly.
- Zest before you juice – it’s easier and you’ll get the most aromatic oils.
- Use fresh key limes if possible, but regular limes work too.
- Coat generously in powdered sugar for a bold crinkle look.
- Don’t overbake – they should be just set around the edges.
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp key lime zest (about 4 key limes)
- 2 tbsp key lime juice
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup sweetened shredded coconut
- ½ cup powdered sugar (for rolling)
Tools You’ll Need
- Mixing bowls
- Hand mixer or whisk
- Zester or microplane
- Citrus juicer (optional)
- Cookie scoop
- Baking sheets
- Parchment paper
- Cooling rack
How to Make Coconut Key Lime Crinkle Cookies
Step-by-Step Instructions:
- Cream butter and sugar:
In a large bowl, beat softened butter and sugar until light and fluffy—about 2–3 minutes. - Add egg and citrus:
Beat in the egg, key lime zest, and juice until well combined. - Mix dry ingredients:
In a separate bowl, whisk together flour, baking soda, salt, and shredded coconut. - Combine and chill:
Add the dry mixture to the wet and stir just until incorporated. Chill dough for 30 minutes. - Scoop and roll:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop tablespoon-sized balls of dough and roll in powdered sugar until fully coated. - Bake and cool:
Place cookies 2 inches apart on the sheet. Bake for 10–12 minutes or until edges are set. Cool 5 minutes on pan, then transfer to a rack.
Top Tips for Perfecting These Cookies
- Use a cookie scoop for even sizes and even baking.
- Add white chocolate chips for a richer cookie—1/3 cup is plenty.
- Double the zest if you want a punchier lime flavor.
- Toast the coconut beforehand for deeper flavor if desired.
Storing and Freezing Tips
Room Temp: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies for up to 2 months. Freeze unbaked dough balls and roll in sugar right before baking.
FAQs
Can I use bottled key lime juice?
Yes, though fresh is best. If using bottled, reduce slightly and add extra zest to boost aroma.
Can I substitute regular limes or lemons?
Yes. Regular limes or even lemon zest/juice can be used with great results, though the flavor will shift slightly.
What keeps the crinkle effect?
Chilled dough and a thick coating of powdered sugar help maintain the signature cracks during baking.
Are these cookies chewy or cakey?
They’re soft and chewy, especially in the center, with lightly crisp edges.
Can I make this dairy-free?
Yes—use plant-based butter and check your shredded coconut and powdered sugar for dairy-free status.
Conclusion
These Coconut Key Lime Crinkle Cookies are bright little bites of sunshine. Whether you’re baking them for a beach-themed baby shower, adding something new to your spring cookie plate, or simply treating yourself to a taste of the tropics, these cookies deliver flavor and joy in every chewy, citrusy bite.
And if you ask me, there’s no better therapy than citrus zest under your nails and powdered sugar on your fingertips.
Print
Coconut Key Lime Crinkle Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Coconut Key Lime Crinkle Cookies are soft, citrusy, and loaded with tropical flavor. With sweetened coconut, fresh lime zest, and a powdered sugar coating, they’re perfect for spring and summer gatherings.
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp key lime zest (about 4 key limes)
- 2 tbsp key lime juice
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup sweetened shredded coconut
- ½ cup powdered sugar (for rolling)
Instructions
- Cream butter and sugar until fluffy, about 2–3 minutes.
- Add egg, key lime zest, and juice. Mix until well combined.
- In another bowl, whisk together flour, baking soda, salt, and coconut.
- Add dry ingredients to wet mixture and stir just until combined. Chill dough for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Scoop dough into tablespoon-sized balls, roll in powdered sugar, and place 2 inches apart.
- Bake for 10–12 minutes or until edges are set. Cool on pan for 5 minutes, then transfer to wire rack.
Notes
Substitute regular limes if key limes aren’t available. For extra richness, add 1/3 cup white chocolate chips. Cookies freeze well unbaked or baked (without sugar coating).
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: coconut key lime cookies, crinkle cookie recipe, tropical cookies, citrus dessert, spring cookies
