coconut-lime shortbread cookies
February 2nd, 2010
I kind of have an obsession with limes. Love them in my food. Love them in my water (yes – some like lemons, I like limes). And now…love them in my cookies!!
Holy cow. Was introduced to these cookies by a friend’s mom a few months ago, and immediately went home to try and research a similar recipe. But unfortunately…nada.
So when we crossed paths again this week, I was stoked to come home with a copy of the recipe! Made them the next day, and fell in love once again. They are such a delight!!! Light. Buttery. Coconut-y. And lime-a-licious. :)
Look out. These ones definitely are addictive!
Coconut-Lime Shortbread Cookies
(From a friend)
Ingredients:
Cookie Ingredients:
- 1/2 cup flaked coconut, toasted
- 1/2 cup sugar
- 2 Tbsp. lime peel
- 1 tsp. vanilla
- 2 1/2 cups all-purpose flour
- 1 cup cold butter, cut into pieces
Lime Glaze Ingredients:
- 2 cups powdered sugar
- 1 tsp. lime peel
- 1 Tbsp. lime juice
- 2 to 3 Tbsp. water
Method:
To Make Cookies:
Preheat oven to 325 degrees. In a food processor, combine coconut, sugar, 2 tablespoons lime peel, and the vanilla. Cover and process until coconut is finely chopped. Add flour; cover and process for one or two pulses until combined. Add butter; cover and process until mixture starts to cling. Transfer to a very large bowl (dough will appear dry). Knead dough until smooth. Shape dough into a ball; divide in half. (***See tip below if too dry.***)
On a lightly floured surface, roll out one of the dough portions to about 1/4″ thickness. Using desired 1.5″ to 2″ cookie cutters, cut out dough. Place cutouts 1″ apart on an ungreased cookie sheet.
Bake for 15-17 minutes, or just until bottoms start to brown. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portion. If desired spread tops of cookies with the lime glaze and sprinkle with additional lime peel.
To Make Lime Glaze:
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.
Ali’s Tip:
The dough for these should be pretty dry, but still wet enough to hold together when rolled out. If yours is by chance a little too dry, add in a half teaspoon or so of water or…even better…lime juice!
My mouth is watering for these cookies. I LOVE lime too!
yum! I think I might be making these this weekend….. btw, sweetened or unsweetened toasted coconut? does it matter?
Yum! What a great alternative to the usual chocolate chip.
ohhhhh baby!!! ♥
Coconut and lime is a killer combo. These look delicious!
These are absolutely perfect looking. They look like they came out of some kind of amazing package!
Saw these on Tastespotting! These look AMAZING!!!
They look delicious! Have you tried substituting your coconut base with any other ingredients?
I’ve been baking lots of almond shortbread lately and everyone seems to love the recipe – http://bit.ly/98ujKW
Jess from Tate & Lyle
I’m making these for my husband’s work. What a great recipe. Thank-you for sharing!
Laura
Oooh. I love lime too. I’ve gotten hooked on chili lime popcorn, but I love it in anything. Your cookies sound yummy.
If you like lime, you might very well enjoy lime poundcake. I use the Joy of Cooking (new edition) recipe only instead of lemon/orange zest, I use all the lime zest you can get from one lime. It is delightful.
Ok now yu have just pushed my massive coconut craving thru the roof. Recipes like this make me miss my citrus trees…
these look beautiful and sound delicious!
i can totally imagine them in my mouth:) mmmmm. citrus love!
Made these this weekend. My dough was really crumbly, so I formed it into a log, froze it. Then I just sliced the cookies to bake. Not that pretty, but they tasted great.
Also in the glaze I used no water, just lime juice. Very tangy.
Ihave to make these!! YUM!! Love coconut and lime.