Coconut Lime Crinkle Cookies Have Me Dreaming of Summer

I have been on a citrus kick for the past couple of weeks and I don’t think it will stop anytime soon. This time of year I tend to make a ton of things with citrus, I think it has something to do with the cold temperatures.

These Coconut Lime Crinkle Cookies are great for when you are missing your winter trip to anywhere warm, or if you need something for a Cinco De Mayo. These cookies will hit the spot for sure!

I normally don’t like coconut, I make things with coconut cause Kevin does, but these cookies I ate more of them than Kevin did. I seriously could not stop eating them.

If you don’t like limes you could use lemons, grapefruit or oranges would also be great with this tropical cookie.

Just a tip for making crinkle cookies, the longer you leave them in the fridge the better. They hold the icing sugar better the longer they are in the fridge.

Ingredients

2 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup butter softened

1 cup granulated sugar

1 tbsp lime zest

1/2 cup sweetened, shredded coconut

2 large eggs

1 1/2 tbsp  lime juice

1 tsp coconut extract

1/2 cup powdered sugar sifted

Directions

In a medium bowl whisk together the flour, baking powder, and salt and set aside.

Using an electric mixer on medium speed, beat the butter, sugar, lime zest, and coconut until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Mix in the lime juice and coconut extract.

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Cover the dough with plastic wrap and refrigerate the dough for 30 minutes.

Preheat the oven to 350 degrees F. Line baking sheets with silicone liners or parchment paper. Place the confectioners’ sugar in a small bowl.

Using a small cookie scoop, roll the chilled cookie dough into balls. Then roll each in powdered sugar, making sure to coat completely.

Place cookies on the prepared pans, leaving about 2 inches between the cookies. Bake 14 to 16 minutes, until the cookies, are puffy and feel firm on the edges to touch.

Cool the cookies on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Print Pin

Coconut Lime Crinkle Cookies

Course Dessert

Cuisine American

Keyword coconut, Crinkle Cookies, lime, lime coconut crinkle cookies

Prep Time 40 minutes minutes

Cook Time 14 minutes minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter softened
• 1 cup sugar
• 1 tbsp lime zest
• 1/2 cup shredded coconut
• 2 eggs
• 1 1/2 tbsp lime juice
• 1 tsp coconut extract
• 1/2 cup powdered sugar

Instructions

• In a medium bowl whisk together the flour, baking powder and salt and set aside.
• Using an electric mixer on medium speed, beat the butter, sugar, lime zest, and coconut until light and fluffy
• Add the eggs, one at a time, mixing well after each addition. Mix in the lime juice and coconut extract.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
• Refrigerate dough for 30 minutes.
• Preheat oven to 350 degrees F. Line baking sheets with silicone liners or parchment paper. Place the confectioners’ sugar in a small bowl.
• Using a small cookie scoop, roll the chilled cookie dough into balls. Then roll each in powdered sugar, making sure to coat completely.
• Place cookies on the prepared pans, leaving about 2 inches between the cookies. Bake 14 to 16 minutes, until the cookies are puffy and feel firm on the edges to touch.
• Cool the cookies on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.