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Crispy Coconut Lime Shortbread Cookies

crispy coconut lime shortbread cookies - featured image

These crispy coconut lime shortbread cookies combine buttery richness with toasted coconut and bright lime zest for a refreshing, tropical twist on a classic treat. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 cups (250 g) all-purpose flour
  • 1 cup (80 g) shredded coconut, unsweetened, toasted
  • Zest of 2 fresh limes
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for about 5 minutes, stirring halfway through, until golden and fragrant. Remove and let cool.
  2. In a large bowl, beat softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  3. Mix in the lime zest and vanilla extract until combined.
  4. In a separate bowl, whisk together all-purpose flour and salt. Slowly add to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
  5. Fold in the cooled toasted shredded coconut evenly using a spatula.
  6. Turn dough onto a lightly floured surface and roll out to about 1/4 inch (6 mm) thickness. Cut into shapes or squares.
  7. Arrange cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 12-15 minutes until edges are golden brown and cookies feel firm.
  8. Transfer cookies to a cooling rack to crisp up fully before serving.

Notes

Toast the shredded coconut carefully to avoid burning. Use room temperature butter for best creaming results. Chill dough if too soft before rolling. Store cookies in an airtight container with a piece of bread to maintain crispness. Can be made gluten-free or vegan with substitutions.

Nutrition

Keywords: coconut lime cookies, shortbread cookies, crispy cookies, toasted coconut, lime zest, easy cookie recipe, tropical cookies