Coconut-Lime Crinkle Cookies

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 1 hour & 15 minutes
  • Portion size 40 servings



In bowl, whisk together flour, baking powder and salt; set aside. In large bowl, using electric mixer, beat sugar, butter and coconut until blended. Add eggs, one at a time, beating well after each addition. Stir in lime zest and juice. Gradually beat in flour mixture at low speed. Refrigerate for 30 minutes.

Preheat oven to 350°F. Line two baking sheets with parchment paper. Sprinkle icing sugar on large plate. Using 11⁄2 tbsp dough at a time, shape into balls. Roll balls in icing sugar to coat. Place on prepared baking sheets, about 2 inches apart; flatten slightly using fork. Bake until cookies are puffed up and firm around edges, about 15 minutes. Transfer baking sheets to racks; let cool for 5 minutes. Transfer cookies directly to racks; let cool completely. (Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month.)

Nutritional facts PER SERVING: about

  • Iron 0 mg
  • Sodium 45 mg
  • Sugars 7 g
  • Protein 1 g
  • Calories 85
  • Total fat 3 g
  • Cholesterol 15 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g
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Baking & Desserts

Coconut-Lime Crinkle Cookies