Coconut Lime Shortbread Cookies
Delightful tropical cookies that blend rich butter flavor with refreshing lime zest and chewy coconut, perfect for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use high-quality butter for the best flavor. If using salted butter, reduce the added salt to a pinch.
- 1/2 cup powdered sugar
- 2 cups all-purpose flour Can substitute with a gluten-free flour blend if needed.
- 1/2 cup shredded coconut Choose sweetened or unsweetened according to preference.
- 1 tablespoon fresh lime zest Freshly grated brings vibrant flavor; bottled lime juice can be used in a pinch.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened butter and powdered sugar. Beat until creamy and fluffy, about 2-3 minutes.
- Gradually incorporate the flour, salt, lime zest, and vanilla extract into the butter mixture. Mix until just combined.
- Gently fold in the shredded coconut with a spatula until evenly distributed.
- Roll the dough into thick logs, about 2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 minutes.
- Slice the chilled dough into rounds about 1/4 to 1/2 inch thick. Place on a lined baking sheet with space between each.
Baking
- Bake the cookies for 12-15 minutes, or until edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week. Refrigerate for up to two weeks or freeze for three months. To reheat, place in a preheated oven at 300°F (150°C) for 5-7 minutes.