Coconut Lime Shortbread Cookies
- Yield 20
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Coconut Lime Shortbread Cookies is a dessert recipe on Avoteb. The yield on the card is 20. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 20 servings
- 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
- 2 cups powdered sugar
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 2-3 tablespoons water
Method
Warm oven to 325°F.
In a food processor, combine coconut, sugar, lime zest, and the vanilla extract. Pulse a few times until the coconut is finely chopped. Tip in 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.)
Move 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 1/4-inch thickness. Using your desired cookie cutters (the cook used a 1.5-inch round cutter), cut out dough. Set cutouts 1″ apart on an ungreased cookie sheet.
Repeat with the remaining dough on a second cookie sheet.
Roast for 15-17 minutes, or just until bottoms start to brown. Move cookies to a wire rack, and let cool to room temperature.
Spoon 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. Tip in in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.
