How To Make Coconut Lime Shortbread Cookies
Add a fresh and tropical twist to your shortbread cookies with this recipe. Coconut is incorporated into the cookie dough and then topped with a lime glaze.
Coconut Lime Shortbread Cookies:
Preheat oven to 325 degrees F.
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.
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.
On a lightly floured surface, roll out one of the dough portions to about ¼-inch thickness. Using desired cookie cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
Repeat with the remaining dough on a second cookie sheet.
Bake for 15 to 17 minutes, or just until bottoms start to brown. Transfer cookies to a wire rack, and let cool to room temperature.
Drizzle each cookie with the lime glaze, adding extra lime zest on top if desired.
In a small bowl, whisk together powdered sugar, lime peel, and lime juice until combined. Add in the 2 or 3 tablespoons of water, and whisk until it reaches a good consistency for spreading.
- Calories: 243.21kcal
- Fat: 10.03g
- Saturated Fat: 6.45g
- Trans Fat: 0.37g
- Monounsaturated Fat: 2.43g
- Polyunsaturated Fat: 0.42g
- Carbohydrates: 37.43g
- Fiber: 0.68g
- Sugar: 25.19g
- Protein: 1.79g
- Cholesterol: 24.40mg
- Sodium: 2.29mg
- Calcium: 6.67mg
- Potassium: 29.39mg
- Iron: 0.25mg
- Vitamin A: 77.67µg
- Vitamin C: 1.20mg
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