Coconut-Lime Shortbread Cookies Recipe | Gimme Some Oven (2024)

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Coconut-Lime Shortbread Cookies Recipe | Gimme Some Oven (1)

Today I thought we’d take a trip back down into the blog’s archives torevisit one of myall-timefavoritecookie recipes.

I actually posted the recipe for these cookies back in my very first year of blogging, and they’ve beengetting progressively buried in our cookie archives ever since. But I still make them every single year around the holidays, and can hardly believetheir buttery, citrusy, sweet goodness each time I do. They are just the best!!!

Even better, they’re super nice and sturdy, which has madethem my go-to recipe for cookie exchanges over the years. I must admit — I have received many a box over the years that has been full of cookiecrumbles, especially when shipped through the mail system. But when packed correctly, I promise that these cookie will hold up well even when being shipped across the country, or carried in a toddler’s wobbly pathdown the street to a neighbor. :) I’ve given them out for years, and they always receive rave reviews.

So, as is my annual tradition, a friend and I actually made a quadruple batch of these this month to get ready for the holiday season. Half of mine were packed up to give out as part of theWorld’s Largest Cookie Exchange that I’m participating in withBetter Homes & Gardens,and half went in the freezer to have on hand for last-minute holiday gatherings and such. (Ok, actually we couldn’t wait and some friendshelped demolish a few dozen of them early while cheering on our Royals during the World Series, which Ihave to think helped contribute to their sweet win, right?! Right.)

So let’s make some more together, and spread the sweet cookie love!

Coconut-Lime Shortbread Cookies Recipe | Gimme Some Oven (2)

Alright, well first off, I want to give credit where credit is due. I actually received this recipe after begging for it at a bridal shower 6 years ago with my friend, Amy. Her aunt, Bonnie, is a fantastic bakerand always goes all-out making amazing spreads of sweets and bars and cookies for parties. And at this particular shower, the fruity-dessert lover in me was immediately drawn to the cute little handwritten sign that saidcoconut-lime shortbread cookies.

In the middle of the freezing winter in Kansas, these sounded like a taste of no less than tropical paradise.

Turns out…they were just that.

Coconut-Lime Shortbread Cookies Recipe | Gimme Some Oven (3)

Buttery shortbread cookies baked with a good hint of lime and toasted coconut…then topped with a sweet lime glaze…how could you go wrong?!

Coconut-Lime Shortbread Cookies Recipe | Gimme Some Oven (4)

The answer is that you can’t. :)

You absolutely can’t go wrong with these.

And because of that, I highly recommend making a double or triple batch of these if you can. Shortbread cookies are a bit of a time commitment either way, so if you’re going to go to the work, I always vote that you might as well make extras tofreeze or give away. (And a quick note — if you aren’t going to eat them right away, I recommend stirring the lime zest into the glaze as pictured above, instead of sprinkling it on top.)Coconut-Lime Shortbread Cookies Recipe | Gimme Some Oven (5)

But if you are going to eat them fairly quickly, I love the look of that bright green zest topping each cookie like confetti. So cute!
Coconut-Lime Shortbread Cookies Recipe | Gimme Some Oven (6)

As I mentioned above, I packed up a few little boxes of these to give away this year as part of The World’s Largest Cookie Exchange withBetter Homes & Gardens, which you can join too if you’re interested! They have all sorts of great little free printable holiday gift tags an recipe cardsonline,as well as hundreds and hundreds of other cookie recipes that you can browse for inspiration.

So if you’re needing some simple (and inexpensive) homemade gifts to give out this year, I highly recommend getting involved and giving the gift of something homemade from your kitchen. I have some more great DIY homemade projects coming up on the blog this month, too, so stay tuned for more ideas.

Cheers to sharing the homemade cookie love!


Coconut-Lime Shortbread Cookies Recipe | Gimme Some Oven (7)

Coconut Lime Shortbread Cookies

5 Stars4 Stars3 Stars2 Stars1 Star4.6 from 13 reviews

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 20 -30 cookies 1x
Print Recipe


These Coconut Lime Shortbread Cookies are perfectly light, sweet, buttery, and full of fresh lime and coconut flavor!



Coconut Lime Shortbread Cookie Ingredients:

  • 1/2 cup shreddedcoconut, toasted
  • 1/2 cup granulated sugar
  • 2 tablespoons limezest
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup (2 sticks) cold butter, cut into 1-tablespoon pieces

Lime Glaze Ingredients:

  • 2 cups powdered sugar
  • 1 teaspoon limezest
  • 1 tablespoon lime juice
  • 23 tablespoons water


To Make The Coconut Lime Shortbread Cookies:

  1. Preheat oven to 325°F.
  2. In a food processor, combine coconut, sugar, lime zest, and the vanilla extract. Pulsea few times until the coconut is finely chopped. Add flour, and pulse until combined. Gradually add in the butter pieces and pulse until the mixture is smooth and combined. (The dough will appear fairly dry.)
  3. Transfer to a very large bowl, and knead dough until smooth. (If the dough is still too dry and crumbly, add in a half teaspoon of water at a time until it clings together.) Shape dough into a ball, then divide in half.
  4. On a lightly floured surface, roll out one of the dough portions toabout 1/4-inch thickness. Using your desired cookie cutters (I used a 1.5-inch round cutter), cut out dough. Place cutouts 1″ apart on an ungreased cookie sheet.
  5. Repeat with the remaining dough on a second cookie sheet.
  6. Bake for 15-17 minutes, or just until bottoms start to brown. Transfer cookies to a wire rack, and let cool to room temperature.
  7. Drizzle each cookie with the lime glaze, adding extra lime zest on top if desired.

To Make Lime Glaze:

  1. In a small bowl, whisk together powdered sugar, lime peel, and lime juice until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.


Recipe from a friend.

Coconut-Lime Shortbread Cookies Recipe | Gimme Some Oven (8)

posted on November 21, 2015 by Ali

Cookies, Desserts


Coconut-Lime Shortbread Cookies Recipe | Gimme Some Oven (2024)


Should shortbread cookies be soft or hard? ›

Shortbread should always have a tender, melting texture, but be slightly crisp when you bite into it. It should not generally be damp or wet underneath. A classic shortbread recipe will also only have flour, butter and sugar as the ingredients (in a 3:2:1 ratio) and not egg, which could lead to excess moisture.

Why do you put cornstarch in shortbread cookies? ›

Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light. I love adding a small amount to chocolate chip cookies too. Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking.

What is the difference between sugar butter and shortbread cookies? ›

The main difference between these two cookies is the ingredients and the ratios of the ingredients. Sugar cookies typically contain eggs, while shortbread cookies do not. Shortbread also has a higher ratio of butter to flour and are usually more crumbly and tender as a result.

Why are my shortbread cookies chewy? ›

Check doneness by looking for an even, light brown colour across the top of the biscuits, with slight darkening at the edges. Begin checking at the tail end of the cooking time. Undercooked shortbread will be doughy and chewy. Slightly overcooked and it will become chalky, brittle and hard.

What are common mistakes when making shortbread? ›

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.

What happens if you add too much butter to shortbread cookies? ›

Butter is an emulsifier and it makes cookies tender. It also adds in the crispy-around-the-edges element. Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly.

What happens if you don't put cornstarch in cookies? ›

If you don't have cornstarch on hand, there are a few alternative steps you can take to produce the cookie of your dreams. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. Unsurprisingly, more liquid retention guarantees a softer bite.

What is the difference between shortbread and Scottish shortbread? ›

Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

Is salted or unsalted butter better for shortbread cookies? ›

These days salted butter is of equal quality to unsalted, however using unsalted butter allows you to control the amount of salt in the cookies which enhances the flavour but can be overpowering in a delicately flavoured cookie. Christmas baking is a lot of work - to get the best results use the best ingredients.

Why use unsalted butter in shortbread? ›

If you're wondering why recipes usually call for unsalted butter even though they just add the salt back in it's because different brands of butter use different amounts of salt. Calling for unsalted butter is just a way of helping to ensure similar results no matter which brands of ingredients you use.

What is the difference between a spritz cookie and a shortbread cookie? ›

Spritz cookies are tender and have an enriched dough.

You can take most spritz cookie and shortbread recipes and side by side the only difference in ingredients is a single egg. An egg doesn't seem like anything extraordinary, but in a recipe with only four other ingredients, that single egg changes a lot.

Should butter be cold for shortbread? ›

Fine Cooking explains that the butter should be at refrigerator temperature. While many cookie recipes call for softened butter or at room temperature, if your butter isn't cold when making shortbread, it's likely to turn out greasy or be difficult to roll out.

Why do you put holes in shortbread? ›

The word "bread" comes from "biscuit bread" which was made from leftover bread dough that was sweetened and dried out in the oven to make biscuits. Why do you poke holes in shortbread? The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.

How do I know when my shortbread is done? ›

Since you will be cooking your shortbread in the lower third of the oven, you will get some top browning as the cookie bakes. The surface of the shortbread should be a toasty light brown when it is cooked. It should never appear raw or slightly opaque in the middle.

What texture should shortbread dough be? ›

The dough before cooking will be a creme-yellow colour, have a soft and smooth (slightly floury) kind of texture and as it bakes it will hold the colour. The longer it cooks the darker it will get, sort of caramelising the sugars contained in the dough.

How should shortbread feel? ›

The surface of the shortbread should be a toasty light brown when it is cooked. It should never appear raw or slightly opaque in the middle.

How do you soften shortbread cookies? ›

The best way to soften up those hard cookies is something you probably already have in your kitchen… bread! That's right, a piece of fresh bread will make those tough treats soft and chewy.

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