Ah, the magic of citrus and coconut—a combination that instantly transports me to sunlit beaches and the gentle rustle of palm trees. These coconut lime shortbread cookies are like little bites of tropical heaven. I recently shared a batch with my neighbor, who insisted they were the best thing since the last Taylor Swift album dropped.
Steps
- Preheat your oven to 325°F. In a food processor, blend together the toasted coconut, sugar, lime zest, and vanilla extract until the coconut is finely chopped. Add the flour and pulse until well mixed, then gradually incorporate the cold butter pieces until the dough is smooth and cohesive.
- Transfer the dough to a large bowl and knead until smooth. If the dough is too crumbly, add water in half-teaspoon increments until it holds together. Form the dough into a ball and divide it into two portions.
- On a lightly floured surface, roll out one portion of dough to 1/4-inch thickness. Use cookie cutters to cut out shapes and place the cutouts 1 inch apart on an ungreased cookie sheet. Repeat the process with the second portion of dough.
- Bake the cookies for 15-17 minutes until the bottoms begin to brown. Once baked, transfer the cookies to a wire rack to cool to room temperature.
- Prepare the lime glaze by whisking together powdered sugar, lime zest, and lime juice in a small bowl. Add 2-3 tablespoons of water, whisking until the glaze is smooth and spreadable.
- Drizzle the cooled cookies with the lime glaze and sprinkle additional lime zest on top if desired.
Ingredients
- For the Cookies:
- 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 cold butter (2 sticks), cut into 1-tablespoon pieces
- For the Lime Glaze:
- 2 cups powdered sugar
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 2 to 3 tablespoons water
FAQ
- Can these Coconut Lime Shortbread Cookies be shipped without breaking?
- Yes, these cookies are quite sturdy, making them ideal for shipping. When packed correctly, they can withstand being mailed or even carried by a toddler without turning into crumbs.
- Is it possible to make a larger batch of these cookies?
- Absolutely! It’s recommended to make a double or triple batch since shortbread cookies can be time-consuming to prepare. This way, you’ll have extras to freeze or give away.
- What is the best way to store these cookies if not eaten immediately?
- If you’re not eating them right away, it’s best to mix the lime zest into the glaze instead of sprinkling it on top. This helps maintain the cookies’ freshness when stored.
- Can I participate in The World’s Largest Cookie Exchange with these cookies?
- Yes, these cookies are perfect for joining The World’s Largest Cookie Exchange with Better Homes & Gardens. You can find printable holiday gift tags and recipe cards online to accompany your homemade treats.
- What should I do if the dough is too dry and crumbly?
- If the dough appears too dry, you can gradually add a half teaspoon of water at a time until it holds together and becomes smooth.
Tips
- Toast the Coconut: Toasting the coconut before incorporating it into the dough enhances its flavor, giving the cookies a richer and more aromatic taste.
- Chill the Dough: If the dough feels too sticky or soft, refrigerate it for about 15-30 minutes. This will make it easier to roll out and cut into shapes without sticking to the cookie cutters.
- Glaze Consistency: When preparing the lime glaze, add the water gradually to achieve the perfect consistency for drizzling. You want it to be thick enough to stick to the cookies but not too runny.
- Freezing for Freshness: Consider making a larger batch of cookies and freezing half. This way, you’ll have a ready supply for unexpected guests or last-minute gifts during the holiday season.
Equipment
- Lime Shortbread Cookies if you don’t already have them at home:
- Food Processor – Essential for combining the coconut, sugar, lime zest, and vanilla extract, as well as for incorporating the butter into the flour.
- Rolling Pin – Needed for rolling out the dough to the desired thickness.
- Cookie Cutters – Used for cutting the dough into shapes. The recipe mentions a 1.5-inch round cutter.
- Wire Cooling Rack – Necessary for cooling the cookies to room temperature after baking.
