Cookies/Bars/ Dessert

Toasted Coconut and Lime Shortbread Cookie

 🎶She put the lime in the coconut and “baked” ’em all up…

I’ve never heard of the guy that sang “Coconut”; (Harry Nilsson); but it’s one of those “worm” songs that after it gets in your head it is hard to rid yourself of those lyrics. So, when I first saw this cookie and made and tasted this cookie that song popped in my head and I knew I was going to make it again, and again, and again.

Baking is one of my favorite things to do in the kitchen and I have made thousands, maybe even trillions of cookies over the years. I’ve done several coconut varieties too; so check out the “dessert/cookie” archives if you’re wanting to try something new.

Back a few months ago I had a lady’s tea at my house and this was one of the desserts that was served. It was such a good cookie; kind of simple but with the tartness of the lime and the toasted coconut just added a tropical flavor to the cookie. Great with a cup of tea or coffee (if you must).

These cookies are going to my craft circle tomorrow (again on the craft circle). Going to craft circles sure gives me the opportunity to try out new and favorite recipes.  I will probably be making these for a tea that our group at cc auctioned off back in the fall; 2 ladies and lots of delicious and beautiful foods/desserts.

If you try these, please leave a note down in the “comment” section.

BLAST FROM THE PAST: This Coconut Oatmeal Cookie was one of my mother’s favorite recipes. If you like crunchy cookies, you will love this one.

Not many ingredients to these delicious cookies.

Toast the coconut in a 325° oven until lightly browned.

Put the sugar, coconut, lime zest and vanilla in a food processor and pulse a few times until coconut is finely minced.  Then you will add the flour and butter.

Separate the dough into two pieces and roll to about 1/4″ thickness.

I used two small fluted cutters. Make as small or large as you want.

Put about 1″ apart on an ungreased cookie sheet or use a Silpat cooking mat.

Top with the glaze and some lime zest and extra toasted coconut that you have leftover.

Toasted Coconut and Lime Shortbread Cookies

Ingredients

  • 1/2 cup shredded coconut toasted
  • 1/2 cup granulated sugar
  • 2 tablespoons lime zest
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup 2 sticks cold butter, cut into 1-tablespoon pieces

LIME GLAZE INGREDIENTS:

  • 2 cups powdered sugar
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 2-3 tablespoons water

Instructions

  1. Preheat oven to 325°F.
  2. In a food processor, combine coconut, sugar, lime zest, and the vanilla extract. Pulse a few times until the coconut is finely chopped. Add flour, and pulse until combined. Gradually add in the butter pieces and pulse until the mixture is smooth and combined. (The dough will appear fairly dry.)
  3. Transfer to a very large bowl, and knead dough until smooth. (If the dough is still too dry and crumbly, add in a half teaspoon of water at a time until it clings together.) Shape dough into a ball, then divide in half.
  4. On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness. Using your desired cookie cutters (I used a 1.5-inch round cutter), cut out dough. Place cutouts 1″ apart on an ungreased cookie sheet.
  5. Repeat with the remaining dough on a second cookie sheet.
  6. Bake for 15-17 minutes, or just until bottoms start to brown. Transfer cookies to a wire rack, and let cool to room temperature.
  7. Drizzle each cookie with the lime glaze, adding extra lime zest on top if desired.

TO MAKE LIME GLAZE:

  1. In a small bowl, whisk together powdered sugar, lime peel, and lime juice until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.

Recipe Notes

Note: Recipe adapted from gimmesomeoven.com. I add some toasted coconut to the top of the cookies along with the lime zest.

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