

Coconut Lime Shortbread is the perfect cookie for coconut lovers, stuffed with flaked coconut and decorated with colored sugar. Lime zest gives a little zing. These store and pack well and are great for a bake sale, lunch boxes, or afternoon tea/coffee snack.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Coconut Lime Shortbread in the cookie jar just makes like better, if you’re a coconut fanatic like I am. Luckily, my husband is the same, and will eat anything coconut, anytime.
So after I pulled the first batch of these out of the oven, he said, “Great, but can you add more coconut?” So I made them several more times, upping the coconut each time. Finally, I have the coconutty version we like best!
Eventually as my trials went on, lime zest seemed like a natural, and I had key limes on the counter, so in went that zest.
Are we all singing the Harry Nilsson song yet? You know, “Put the Lime in the Coconut.” I’ll wait while you open that in a tab. OK, are you back? Let’s make cookies! Leave the song on in the background; it’s the 16-minute extended version and is quite mesmerizing. In fact, I have it on as I am writing this.
How to make Coconut Lime Shortbread
First, gather your ingredients. For these Coconut Lime Shortbread cookies you will need:
- butter
- sugar (I used Dixie Crystals, one of the sponsors of our event)
- vanilla extract
- all purpose flour
- flaked coconut
- lime zest (I used key limes from Melissa’s Produce, one of the sponsors). I added these to the version after I shot this photo, so they are missing from the picture.
- Coarse sugar crystals (I used “Bunny Hop” sugar sprinkle mix from Sweets & Treats, one of our sponsors)
- You’ll also need a good non-stick baking sheet. (I used a 10×15-inch cookie pan by Anolon, one of our sponsors)
Mix up the dough using an electric mixer. It will be thick! (Note: In subsequent versions I tried it with lime zest, so lime doesn’t appear in the dough in this photo, but I recommend it!)
Roll the dough into 7- to 8-inch logs. You can use a measuring tool to check your work, but don’t obsess.
Put the 2 dough logs in a container and refrigerate for 4 hours (or a day), until firm.
Cut each roll into 16 slices. I do this the easy way by cutting each roll into half horizontally, then cut each half into 2 pieces, then cut each of those pieces into 2 pieces, etc. until you have 16 slices from each roll. This is easier than starting at one end of the roll and trying to cut 16 even slices all in a row. Even slices are the goal, so they bake evenly.
Lay the cookie dough slices on nonstick baking sheet, and sprinkle tops liberally with coarse colored sugar crystals.
I mean really pile the sugar crystals on there! The heat from baking will adhere them.
After you remove them from the oven, use a spatula to move the cookies to a cooling rack. Cool completely.
The cook gets a quality-control taste test, right? Always.
Coconut Lime Shortbread is the perfect cookie for coconut lovers, stuffed with flaked coconut and decorated with colored sugar. Lime zest gives a little zing. These store and pack well and are great for a bake sale, lunch boxes, or afternoon tea/coffee snack. Note: The dough needs to chill 4 hours (or overnight) before you bake the cookies.
Ingredients
- 2 sticks (8 ounces total) butter
- (add 1/2 tsp. salt if you use unsalted butter)
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 cup sweetened flaked coconut
- 2 Limes, zested
Directions
- In the bowl of an electric mixer, cream the butter (and salt if you are using unsalted butter), sugar and vanilla. On low speed, mix in flour, coconut and lime zest until combined. (Save the actual lime for a beverage or something else.)
- Shape into 2 6- to 7-inch rolls (exact length not super critical), place in a covered container and refrigerate 4 hours or overnight, until firm.
- Heat oven to 350F degrees. Remove dough rolls from refrigerator and put on a cutting board. Cut each roll into 16 slices. I do this the easy way by cutting each roll into half horizontally, then cut each half into 2 pieces, then cut each of those pieces into 2 pieces, etc. until you have 16 slices from each roll. This is easier than starting at one end of the roll and trying to cut 16 even slices all in a row. Even slices are the goal, so they bake evenly.
- Place slices 1 inch apart on a nonstick baking sheet, and sprinkle tops with coarse sugar crystals (colored is fun, but white if that's all you have). Bake for 12-15 minutes, or until edges are lightly browned. (You oven may run hot or colder, so check them at the 11-minute mark and bake more if needed.)
- Remove from oven, use a spatula to place cookies on a cooling rack, and allow them to cool completely. Store in an airtight covered container on the counter.
- Makes 32 cookies.
Notes
Recipe source: Dorothy Reinhold | Shockingly Delicious
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It’s Spring Sweets Week!
Welcome to #SpringSweetsWeek 2022 hosted by Heather from Hezzi-D’s Books and Cooks! Flowers are starting to bloom, the weather is getting warmer, and we’re celebrating with spring sweets and a fun giveaway! This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa’s Produce, Anolon, Sweets & Treats, Taylor and Colledge, and Nairn’s for your generosity. We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win! GO HERE TO SEE THE PRIZES.
Enter giveaway here!
Wednesday #SpringSweetsWeek Recipes
-
- Blood Orange Ricotta Cookies from The Spiffy Cookie
- Blood Orange Cheesecake Pastries from Daily Dish Recipes
- Cadbury Egg Cookies from Devour Dinner
- Carrot Cake Cupcakes from Jen Around the World
- Coconut Lime Shortbread from Shockingly Delicious YOU ARE HERE!
- Easter Chocolate Chip Cheesecake Bites from Kathryn’s Kitchen Blog
- Easy Strawberry Fool from Red Cottage Chronicles
- Grape Sorbet from Family Around the Table
- Grapefruit Yogurt Loaf Cake from Sweet Beginnings
- Key Lime Tassie from Cindy’s Recipes and Writings
- Kumquat Oatmeal Cookies from Eat Move Make
- Lemon Funfetti Baked Donuts from Jolene’s Recipe Journal
- Mango Cream with Berries from Karen’s Kitchen Stories
- Mango FIlled Martabak Manis from A Kitchen Hoor’s Adventures
- Meringue Nests with Fruit Curd from Art of Natural Living
- Oatmeal Carrot Halwa Ice Cream Sandwich from Magical Ingredients
- Soft Batch Sprinkle Cookies from Blogghetti
- Strawberries and Cream Muffins from Cheese Curd In Paradise
- Strawberry Key Lime Milkshakes from Daily Dish Recipes
- Strawberry Pretzel Parfait from Cookaholic Wife
- Tangerine Ginger Tartlets from That Recipe
- Triple Berry Slab Pie from Hezzi-D’s Books and Cooks
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Disclosure: Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
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“Put the lime in the coconut…” Yup it a perfect flavor combo!
Yummy yum! I love coconut and lime. Both my favorite flavors in one cookie. It is a winner!
This flavor combo is fantastic. What a great recipe
This definitely fits my description of spring and yumminess
We had so much fun making and eating these!! They’re so good! Thanks for sharing your recipe!
Mmmmm…. I love everything coconut. It’s the best flavor ever!
Catalina,
I agree wholeheartedly with you!
Coconut and lime go perfectly together. These cookies for sure are a hit!
This Coconut Lime ShortbreadT is such an amazing flavor combo!! Would love to try it!
Now I’ve got that song in my head, “You put the lime in the coconut …” These look awesome, love the sparkly sugar!
Jolene,
That earwork…it never goes away!
This looks easy and fun to make. Can’t wait to give this a try!
So many great prizes to go along with all of these yummy eats!!
Thanks Dorothy now I have that song stuck in my head! Ha! I’d rather have some of those cookies in my belly!
You can’t go wrong with coconut and lime!
What a fun, festive take on shortbread! Shortbread is my favourite cookie, and I love how you have brightened up the flavour and added the pretty spring sprinkles!
I love slice and bake cookies. Especially with sprinkles named “bunny hop.”
Karen,
I laughed when I saw the name on the sprinks, but it fits!
These sound AH-mazing. I love that combination of coconut and lime, and come on…. shortbread!