Lime Coconut Shortbread Recipes

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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.

GLUTEN-FREE COCONUT LIME COOKIES



Gluten-Free Coconut Lime Cookies image

Gluten-free cookies with the taste of coconut and lime. Grate the whole lime, use about half of it for the juice.

Provided by sueb

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 30m

Yield 12

Number Of Ingredients 9

¼ cup white sugar
2 tablespoons vegetable oil
1 large egg
½ cup gluten-free all purpose baking flour
¼ cup shredded unsweetened coconut
1 teaspoon grated lime zest
¼ teaspoon baking powder
½ cup confectioners' sugar
1 tablespoon lime juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Beat white sugar, oil, and egg together in a bowl using an electric mixer until creamy and smooth.
  • Whisk flour, coconut, lime zest, and baking powder together in a separate bowl; stir into creamed mixture until dough is just combined. Drop dough by spoonfuls onto the prepared baking sheet.
  • Bake in the preheated oven until cookies are golden around the edges, about 8 minutes. Transfer cookies to a wire rack to cool.
  • Whisk confectioners' sugar and lime juice together in a bowl until smooth; spread over each cookie.

Nutrition Facts : Calories 75.7 calories, Carbohydrate 10 g, Cholesterol 15.5 mg, Fat 3.9 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 1.6 g, Sodium 16.8 mg, Sugar 9.5 g

COCONUT-MACADAMIA SHORTBREAD



Coconut-Macadamia Shortbread image

This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 9

1 cup macadamia nuts (about 3 ounces), toasted
3/4 cup plus 2 tablespoons sugar
1 1/2 cups sweetened shredded coconut
3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, room temperature
4 tablespoons cream of coconut or unsalted butter
2 teaspoons pure coconut extract
2 cups all-purpose flour, plus more for work surface
1/2 teaspoon coarse salt
1 large egg white, lightly beaten

Steps:

  • Preheat oven to 325 degrees. Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
  • Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture, and ground coconut; mix until combined.
  • Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour.
  • Let dough soften before rolling. Roll out each disk on lightly floured parchment to 1/4 inch thick. Cover with plastic; refrigerate until firm, 30 minutes.
  • Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

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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Top Asked Questions

How do you make coconut lime shortbread cookies?
To Make The Coconut Lime Shortbread Cookies: Preheat oven to 325°F. In a food processor, combine coconut, sugar, lime zest, and the vanilla extract. Transfer to a very large bowl, and knead dough until smooth. On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness.
How do you make a lime coconut bar?
In a large bowl, whisk together the eggs, lime juice, sugar, and lime zest. Sift the flour on top of the egg mixture and whisk it in as well. Add a drop of green food coloring, if you want to use it, and whisk it in. Add a few more, if necessary, until you get a light green color you like.
How to make coconut shortbread cookies with chocolate chips?
Melt about ½ cup semisweet chocolate chips in the microwave (in 30-second increments, stirring in between, until smooth & melted). Scrape the melted chocolate into a sandwich baggie, snip a tiny hole in one corner, and drizzle a thin stream of chocolate across the cookies (or just drizzle with a spoon).
What makes a shortbread cookie melt in the mouth?
Bring a little citrus to your season with these Lime Meltaways! These bite-size slice-and-bake shortbread cookies are made with lime zest and coated in powdered sugar for a sweet, citrus flavor that melts in your mouth.

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