I’m excited to share two amazing coconut cookie recipes today. If you love the bright taste of Key Lime or the sweet tang of raspberries, you’re in for a treat.
These coconut cookies are simple to make and perfect for sharing. I think you’ll find them a welcome addition to your baking list.
Jump to Recipe:
Coconut Key Lime Crinkle Cookies: A Zesty Treat
These soft cookies bring together the bright taste of key lime with shredded coconut. They have a lovely crinkled look and a sweet, tangy finish.
Key Ingredients & Tips for Crinkle Cookies
- Key Lime Zest: Use fresh key limes for the best bright flavor. The zest gives a lot of the taste.
- Coconut Flour for Texture: This helps with the soft texture and adds a mild coconut flavor. Don’t use too much or cookies might get dry.
- Powdered Sugar Coating: Roll dough balls well in powdered sugar before baking. This helps create the crinkle look.
- Chilling Dough: Chilling makes the dough easier to handle and helps prevent the cookies from spreading too much.
What You Need for Key Lime Crinkles
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons key lime juice
- 1 tablespoon key lime zest
- 1 3/4 cups all-purpose flour
- 1/4 cup shredded unsweetened coconut
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar (for coating)
⏱️ Time: 30 minutes prep, 12 minutes bake🍽️ Yields: 24 cookies
How to Make Key Lime Crinkle Cookies
Step 1: Mix Wet Ingredients
In a large bowl, cream together softened butter and granulated sugar until light. Beat in the egg, vanilla extract, key lime juice, and key lime zest until everything is well combined.
Step 2: Combine Dry Ingredients & Chill
In a separate bowl, whisk together the all-purpose flour, shredded coconut, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Chill the dough in the refrigerator for 30 minutes.
Step 3: Roll and Coat Dough
Preheat your oven to 350°F (175°C). Roll the chilled dough into small balls, about 1 inch each. Roll each ball generously in powdered sugar, making sure it’s fully coated. Place the coated dough balls on a baking sheet.
Step 4: Bake until Crinkled
Bake for 10-12 minutes, or until the edges are lightly golden and the tops show their lovely cracks. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
Store these cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
Coconut Raspberry Thumbprint Cookies: Sweet & Fruity
These lovely thumbprint cookies combine the chewiness of coconut with a sweet raspberry jam center. They are soft, bright, and delightful for any occasion.
Key Ingredients & Tips for Thumbprint Cookies
- Shredded Coconut Choice: Use finely shredded unsweetened coconut for a nice texture without added sugar. Toasted coconut can add extra flavor.
- Raspberry Jam Quality: Pick a good quality raspberry jam with real fruit for the best taste. Seedless jam works well for a smooth finish.
- Butter Temperature: Make sure your butter is softened, but not melted. This helps create a light and airy dough texture.
- Making the Indent: Use the back of a measuring spoon or your thumb to make the indent gently. Don’t press too hard.
What You Need for Raspberry Thumbprints
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded unsweetened coconut
- 1/2 cup raspberry jam
⏱️ Time: 25 minutes prep, 15 minutes bake🍽️ Yields: 30 cookies
How to Make Raspberry Thumbprint Cookies
Step 1: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Beat in the egg yolk and vanilla extract until well combined.
Step 2: Add Dry Ingredients & Coconut
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Stir in the shredded coconut.
Step 3: Shape, Indent & Fill
Roll the dough into small balls, about 1 inch each. Place them on a baking sheet lined with parchment paper. Use your thumb or a small spoon to make a shallow indent in the center of each cookie. Fill each indent with about 1/2 teaspoon of raspberry jam.
Step 4: Bake until Golden
Preheat your oven to 375°F (190°C). Bake for 12-15 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for a few minutes before moving them to a wire rack.
📝 Final Note
These cookies are best enjoyed within 3-4 days. You can store them in an airtight container at room temperature.