Lime-Coconut Shortbread


Yields 40 cookies (serving size: 1 cookie)

Cost per Serving:



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1/2 cup sweetened coconut
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
3/4 cup confectioners' sugar
1 tablespoon grated lime zest
1 teaspoon vanilla extract


Prep: 20 Minutes
Chill: 3 Hours
Bake: 15 Minutes

1. Toast coconut in a small, dry skillet over medium heat, stirring, until light golden, about 8 minutes. Transfer to a plate and let cool.

2. Whisk together flour, baking powder and salt. In another bowl, using an electric mixer on medium-high, beat butter, sugar and zest until light, about 3 minutes. Beat in vanilla and coconut. Stir in flour mixture a little at a time. Divide dough and roll into two 7-inch-long logs. Wrap in plastic; chill for 3 hours.

3. Preheat oven to 350ºF. Line 2 baking sheets with parchment. Slice each log into 20 1/4-inch-thick pieces. Place on sheets; bake until edges turn golden, about 15 minutes, rotating pans halfway through. Let cool on sheets on wire racks for 5 minutes. Transfer to wire racks to cool.

Created date

December 2014

Nutritional Information

Calories 78
Fat 5 g
Satfat 3 g
Protein 1 g
Carbohydrate 8 g
Fiber 0.0 g
Cholesterol 12 mg
Sodium 14 mg