Coconut Lime Shortbread Cookies

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Kokosnoot lime shortbread cookies – rich, buttery shortbread cookies with a tropical twist!

These cookies are like a taste of tropical heaven – rich, buttery, crumbly shortbread with a hint of lime and coconut, topped with a tangy lime glaze and a scattering of extra coconut to make them look pretty. They practically melt in your rima oris and are utterly addictive.

Of course shortbread is pretty awesome as it is, simply sometimes it is nice to vary things a fleck and these coconut lime shortbread cookies are an piece of cake, delicious way to do only that. The dough takes all of five minutes to whip up, and the food processor does nigh of the work for you – easy!

If you don't want to broil them all at in one case, the cut-out, unbaked cookies can be frozen on a blistering sheet and then placed in a ziplock bag and stored in the freezer and broiled from frozen. That style you can have cookies whenever the craving hits! Plain you would either need to eat them un-glazed, or make a smaller corporeality of coat whenever y'all bake a batch; it is actually quick and piece of cake to brand and can easily be halved or quartered however then that shouldn't be a problem.

Hither'southward what you'll need:

Cookies:

• 3/iv loving cup unsweetened desiccated coconut
• 1/two + 1/8 cup granulated sugar
• finely grated zest of 2 limes
• 1 tsp vanilla excerpt
• two ane/2 cups all-purpose flour
• 2 sticks cold butter, cubed

Glaze:

• two cups powdered sugar
• juice of 1-2 limes
• finely grated zest of i lime
• unsweetened desiccated coconut for sprinkling

1. Line two baking sheets with parchment newspaper. Place the kokosnoot, sugar, lime zest and vanilla extract in a nutrient processor. Blitz until the coconut is very finely chopped. Add the flour and pulse to mix so add together the cubed butter and blitz until information technology resembles fine breadcrumbs and no chunks of butter remain.

2. Tip the mixture out into a basin and bring it together using your hands into a ball. Split up the dough in half.
3. Roll ane one-half out on a lightly floured surface to about ¼ inch thick and use the cookie cutter of your selection to cut out every bit many shapes as you tin can. Place the cutouts on one of the prepared baking sheets then re-gyre the scraps to cut out more than cookies. Repeat with the other half of the dough.

4. Place the sheets of cookies in the freezer (or fridge if you don't have room in the freezer) for 15 minutes while you lot oestrus the oven to 325°F. Bake the cookies for about fifteen minutes until pale golden. Remove from the oven and leave to cool on the trays for 5 minutes so carefully transfer them to a wire rack to cool completely.

5. To brand the glaze, sift the powdered sugar into a bowl and gradually stir in the lime juice to make a thick merely pourable glaze. I used the juice of one lime, y'all might demand more or less than that so make certain you add it gradually. Stir in the lime zest.
6. Spoon a little chip of the glaze into the middle of each cookie and spread it out gently. Sprinkle with desiccated coconut and allow the coat to gear up before serving. Store in an airtight container.

Prep Time xv minutes

Cook Time xx minutes

Total Time 35 minutes

Ingredients

Cookies:

• three/4 cup unsweetened desiccated coconut
• 1/ii + i/viii cup granulated sugar
• finely grated zest of 2 limes
• 1 tsp vanilla excerpt
• 2 1/2 cups all-purpose flour
• 2 sticks cold butter, cubed

Glaze:

• 2 cups powdered sugar
• juice of ane-2 limes
• finely grated zest of ane lime
• unsweetened desiccated coconut for sprinkling

Instructions

1. Line two baking sheets with parchment paper. Place the coconut, saccharide, lime zest and vanilla extract in a food processor. Blitz until the coconut is very finely chopped. Add the flour and pulse to mix and then add the cubed butter and blitz until it resembles fine breadcrumbs and no chunks of butter remain.
2. Tip the mixture out into a bowl and bring it together using your easily into a ball. Divide the dough in one-half.
3. Curl one half out on a lightly floured surface to nearly ¼ inch thick and use the cookie cutter of your option to cutting out every bit many shapes as y'all tin can. Place the cutouts on one of the prepared baking sheets and so re-roll the scraps to cutting out more cookies. Repeat with the other half of the dough.
4. Place the sheets of cookies in the freezer (or fridge if yous don't have room in the freezer) for 15 minutes while you oestrus the oven to 325°F. Broil the cookies for about 15 minutes until pale aureate. Remove from the oven and exit to cool on the trays for 5 minutes and then carefully transfer them to a wire rack to absurd completely.
5. To make the glaze, sift the powdered carbohydrate into a bowl and gradually stir in the lime juice to make a thick simply pourable coat. I used the juice of one lime, you might need more or less than that so brand sure you add it gradually. Stir in the lime zest.
6. Spoon a little scrap of the glaze into the centre of each cookie and spread information technology out gently. Sprinkle with desiccated coconut and permit the glaze to set before serving. Store in an closed container.

Nutrition Information:

Yield:

16

Serving Size:

ane
Amount Per Serving: Calories: 286 Total Fat: 14g Saturated Fatty: 10g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 30mg Sodium: 127mg Carbohydrates: 38g Fiber: 2g Carbohydrate: 20g Protein: 3g

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Source: https://www.diys.com/coconut-lime-shortbread-cookies/