Lime-Coconut Shortbread – a delicious recipe with coconut, flour, baking powder, salt, unsalted butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 350u00b0F. 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.
770
kcal
Calories
46
g
Fat
84
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup sweetened coconut, 2 cups all-purpose flour, 1/4 teaspoon baking powder, 1/8 teaspoon salt, and more.
Yes, Lime-Coconut Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
