Coconut 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 mouth and are utterly addictive.
Of course shortbread is pretty awesome as it is, but sometimes it is nice to vary things a bit and these coconut lime shortbread cookies are an easy, delicious way to do just that. The dough takes all of five minutes to whip up, and the food processor does most of the work for you – easy!
If you don’t want to bake them all at once, the cut-out, unbaked cookies can be frozen on a baking sheet then placed in a ziplock bag and stored in the freezer and baked from frozen. That way you can have cookies whenever the craving hits! Obviously you would either need to eat them un-glazed, or make a smaller amount of glaze whenever you bake a batch; it is really quick and easy to make and can easily be halved or quartered however so that shouldn’t be a problem.
Here’s what you’ll need:
- 3/4 cup unsweetened desiccated coconut
- 1/2 + 1/8 cup granulated sugar
- finely grated zest of 2 limes
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 sticks cold butter, cubed