Key Lime Coconut Crinkle Cookies
Soft, chewy, and bursting with tropical flavor, these Key Lime Coconut Crinkle Cookies feature a zesty citrus punch and a sweet powdered sugar crust.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 24 cookies
- Cuisine: American/Tropical
Ingredients
All-purpose flour – 2 ¼ cup (270g)
Baking powder – 1 tsp
Salt – ½ tsp
Unsalted butter, room temperature – ½ cup (113g)
Granulated sugar – 1 cup (200g)
Sweetened shredded coconut – ½ cup (60g)
Large eggs – 2
Key lime zest – 1 tsp
Key lime juice – ¼ cup (59ml)
Coconut extract – 1 tsp
Powdered sugar – ½ cup (60g)
Instructions
Preheat oven to 350 degrees Fahrenheit. Line baking sheets with silicone mats or parchment paper.
Whisk together the flour, baking powder and salt in a bowl. Set aside.
Using a stand mixer with the paddle attachment, cream the butter, sugar, and shredded coconut until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Add the key lime zest, juice, and coconut extract. Mix to combine.
On low speed, gradually add the flour mixture, and mix until just combined. Dough will be thick and slightly sticky.
Place powdered sugar in a small bowl. Using a small cookie scoop (#40 scoop; about 1 1/2 – 1 3/4 Tbsp of dough), spoon the cookie dough into a ball and drop it into the powdered sugar.
Roll it around until coated completely and place it on the prepared baking sheet. Repeat process placing cookies about 2-inches apart.
Bake at 350˚F for 9-11 minutes. Until cookies are puffy and the edges are firm to the touch.
Cool several minutes on the pan, then transfer to a wire rack to cool completely.
Notes
• Use room temperature eggs to ensure the batter doesn’t curdle.
• If the dough is too soft to handle, chill it in the fridge for 30 minutes before rolling.
• For the best “crinkle” look, roll the dough twice in powdered sugar to ensure a thick coating.
Find it online: https://pinchofwarmthbakes.com/key-lime-coconut-crinkle-cookies/