Coconut Key Lime Crinkle Cookies
These coconut key lime crinkle cookies are soft inside and slightly crunchy outside, with the perfect kick of lime and a hint of coconut.
Ingredients
- 2.8 oz. (80 g) butter at room temperature
- the zest of 1 key lime
- ½ cup (100 g) granulated sugar
- 1 egg
- the juice of 2 key limes (2 tablespoons or 25 ml)
- 2 ½ tablespoons (15 g) coconut flakes
- 2 teaspoons (8 g) baking powder
- 1¾ cup + 1 tablespoon (220 g) all-purpose flour
You will also need:
- powdered sugar
- granulated sugar
- white chocolate chips optional
Instructions
- Work the zest into the sugar with the back of a spoon or with your fingers until the sugar is moist and fragrant.
- In a bowl, cream the butter and sugar.
- Add the egg, coconut flakes and key lime juice and mix until smooth.
- Add the baking powder and flour, little at a time, mixing with a fork until the dough comes together. Form a ball, wrap it in cling film and chill it for 1 hour.
- Preheat the oven to 350 degrees F (180 degrees C)
- Take the dough out from the fridge and roll it into balls with your hands wet.
- Roll the balls in granulated sugar first
- and then in the icing sugar.
- Place the coconut key lime crinkle cookies on a baking tray lined with parchment paper
- and bake for 10 minutes.
- When you take them out from the oven, place a chocolate chip on top, pressing gently while they are still hot.
- Cool the coconut key lime crinkle cookies on the baking tray for about 5 minutes before transferring to a wire rack to cool completely.
- Enjoy!
Nutrition
Calories: 80kcal | Carbohydrates: 12g | Protein: 1.2g | Fat: 3.2g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 22mg | Sugar: 5.1g
