Coconut Lime Shortbread Cookie Recipes

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COCONUT LIME BUTTER COOKIES



Coconut Lime Butter Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 50m

Yield 32 cookies

Number Of Ingredients 18

4 sticks (1 pound) salted butter, softened
1 1/2 cups granulated sugar
2 large egg yolks
1 tablespoon lemon zest
1 tablespoon lime zest
4 cups all-purpose flour
2 tablespoons lemon or lime juice (or 1 tablespoon of each)
1/2 teaspoon coconut extract
3 cups powdered sugar, plus more if needed
2 tablespoons cream of coconut
1 tablespoon lemon zest, plus extra for decorating
1 tablespoon lime zest, plus extra for decorating
1 tablespoon milk
1 teaspoon coconut extract
Dash of salt
1 large egg white
Juice of 1 lemon, plus more if needed
Juice of 1 lime, plus more if needed

Steps:

  • For the cookies: Preheat the oven to 350 degrees F.
  • Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice (your choice) and coconut extract and mix the dough until it comes together.
  • Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely.
  • For the icing: Add the powdered sugar, cream of coconut, lemon and lime zest, milk, coconut extract, salt, egg white and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
  • Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.

SLICE & BAKE COCONUT SHORTBREAD COOKIES



Slice & Bake Coconut Shortbread Cookies image

Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. -Roberta Otto, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 5

1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 cup sweetened shredded coconut

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT SHORTBREAD



Coconut Shortbread image

"My niece makes this shortbread for special occasions," writes Wauwatosa, Wisconsin's Nancy Siefert. "My family enjoys the rich flavor of these cookies so much, I bake them all year long."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 6

2 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup sweetened shredded coconut
Confectioners' sugar

Steps:

  • In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners' sugar while warm. Cool on wire racks.

Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

JALAPENO-LIME SHORTBREAD COOKIES



Jalapeno-Lime Shortbread Cookies image

Shortbread jalapeno cookies are sweet and tangy, with just a little burn at the end.

Provided by Diane Stone

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
1 cup butter
⅔ cup white sugar
1 tablespoon grated fresh jalapeno
1 lime, zested and juiced
½ teaspoon salt
1 cup confectioners' sugar
¼ cup lime juice
½ tablespoon grated fresh jalapeno, or more to taste
1 lime, zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, butter, sugar, jalapeno, lime zest and juice, and salt together in a large bowl.
  • Roll dough into 1-inch balls and place on ungreased cookie sheets; flatten slightly with a thumb print to accommodate icing.
  • Bake in the preheated oven until golden and set, 8 to 10 minutes. Remove cookies from the oven and let cool at least 10 minutes.
  • Combine confectioners' sugar, lime juice, jalapeno, and lime zest in a bowl. Drizzle icing onto cooled cookies.

Nutrition Facts : Calories 150 calories, Carbohydrate 19.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 103.4 mg, Sugar 10.8 g

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