Lime Coconut Shortbread
Brighten up your dessert table with these irresistible Lime Coconut Shortbread cookies—a buttery and tender treat infused with the zesty flavor of fresh lime zest and the tropical essence of shredded coconut. Perfectly crumbly with a delicate golden edge, these cookies are easy to make and require only 15 minutes of prep time. The dough comes together effortlessly with pantry staples, chilling for just the right texture and flavor. Whether dusted with powdered sugar for a sweet finish or enjoyed as-is, these cookies are a delightful blend of tangy citrus and nutty coconut that will transport your taste buds to a tropical paradise. Serve them at tea parties, as a light dessert, or as an indulgent snack with your favorite beverage!
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 100 grams granulated sugar
- 2 tablespoons lime zest
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 50 grams shredded unsweetened coconut
- 0.5 teaspoon salt
- 30 grams powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the lime zest and vanilla extract to the butter and sugar mixture, and mix until evenly combined.
In a separate bowl, whisk together the all-purpose flour, shredded coconut, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until a crumbly dough forms. Use your hands to bring the dough together if needed.
Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
After chilling, roll the dough out to about 1/4-inch (6 mm) thickness. Use a cookie cutter to cut out your desired shapes and place them onto the prepared baking sheet, leaving a small gap between each cookie.
Bake in the preheated oven for 18-20 minutes, or until the edges of the cookies are just turning golden. Be careful not to overbake.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
3393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.0 g | 281% | |
| Saturated Fat | 145.5 g | 728% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 338.0 g | 123% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 135.6 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
