Coconut Lime Shortbread Cookies

Do you enjoy putting a little “lime in the coconut and shaking it all up”?

If you do and those ingredients speak to you the way they do to me, then you are in for a real treat with these Coconut Lime Shortbread Cookies.  Think buttery cookie, with lime and coconut bursting over your tongue and then the texture of a crunchy cookie and toasted coconut to provide a little snap and crunch.  MmmmMmm!

The flavors of citrus scream “Summer is Here” to me.  I love the fresh, vibrants flavors they give to both my sweet and my savory dishes.  But, I especially love what the lime flavor provides for these cookies.  Because of the butter content of a shortbread cookie, they can tend to be a little heavy on the mouth, but the lime comes in and brightens everything up on your tongue.

I find inspiration to create and add new flavors to my dishes all the time, from a lot of different sources, but the inspiration for these cookies came from the new coconut lime body butter by Young Living.  That stuff smells like you should be able to sink a chip down into and eat it.  It is Heavenly.  So, in the twirly whirly process that is my brain, out popped a thought of blending those amazing flavors with a traditional shortbread cookie.  Thankfully, the cookies came out just as I had hoped.

Putting It All Together:

Step 1:  Whisk flour, sugar, and salt in a mixer fitted with a paddle attachment.  Add in cold butter that has been cut into cubes, coconut extract, vanilla extract, lime EO or juice, lime zest, and toasted coconut.  Scrape down the sides of the bowl if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

Step 2:  Gather dough together and form into ball; flatten into disk. Roll out your dough onto a lightly floured surface to about a 1/2-inch-thick.  Use a cookie cutter to cut dough into shaped cookies.  Transfer shaped cookies to a parchment lined or fully sprayed cookie sheet.  Pierce the cookies with a fork to allow for even baking.

Step 3:  Bake until shortbread is cooked through and pale golden.

These cookies are very easy and a great Kids In the Kitchen recipe.  Your little’s will love helping you cut shapes and they will especially love eating the fruits of their labor.

You are going to want to give these treats a try!

To make these cookies Gluten Free, I use Cup 4 Cup Flour.  You would never know there wasn’t gluten in them, unless I told you!

 

Coconut Lime Shortbread Cookies

Prep Time: 15 mins
Cook Time: 13-15 mins

Ingredients

  • 2 Cups Flour (To make GF, I used Cup 4 Cup gluten free flour)
  • 1/2 Cup sugar
  • 1/2 tsp. salt
  • 2 Sticks Butter (1 Cup)**See recipe notes
  • 3/4 tsp. coconut extract
  • 1/2 tsp. vanilla
  • 15 drops Lime essential oil or 1 1/2 tsp. lime juice
  • 1/2 Cup toasted coconut
  • zest of 1 lime

Directions

  1. Pre Heat oven to 325°
  2. In a nonstick skillet, toast coconut on med/low heat until golden brown. Set aside to cool.
  3. Whisk flour, sugar, and salt in a mixer fitted with a paddle attachment. Add in butter, coconut extract, vanilla extract, lime EO or juice, lime zest, and toasted coconut. Scrape down the sides of the bowl if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  4. Gather dough together and form into ball; flatten into disk. Roll out your dough onto a lightly floured surface to about a 1/2-inch-thick. Use a cookie cutter to cut dough into shaped cookies. Transfer shaped cookies to a parchment lined or fully sprayed cookie sheet. Pierce the cookies with a fork to allow for even baking.
  5. Bake until shortbread is cooked through and pale golden, about 18-20 minutes. Allow cookies to cool completely on a wire rack.

Recipe Notes

The butter makes all the difference in the height and the texture of these cookies. It is important to use cold butter that has been cut up into pieces. If you were to use a room temperature butter, your cookies will be flat. Store cooled cookies in an airtight container.

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