Print

Crispy Coconut Lime Shortbread Cookies Recipe with Easy White Chocolate Dip

crispy coconut lime shortbread cookies - featured image
Print Recipe

These crispy coconut lime shortbread cookies feature a perfect balance of buttery richness, toasted coconut crunch, and zesty lime, complemented by a smooth white chocolate dip. Quick and easy to make, they are a delightful treat for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks, 226 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 cups (250 g) all-purpose flour
  • 1 cup (80 g) sweetened shredded coconut, toasted
  • Zest of 2 large limes
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 6 ounces (170 g) good-quality white chocolate, chopped
  • 2 tablespoons heavy cream
  • 1/2 teaspoon lime zest

Instructions

  1. Preheat oven to 325°F (160°C). Spread shredded coconut evenly on a baking sheet and toast for 5-7 minutes, stirring once or twice, until golden and fragrant. Remove and let cool.
  2. In a large bowl, beat softened butter and granulated sugar using an electric mixer or whisk until light and fluffy, about 3-4 minutes.
  3. Mix in the zest of 2 limes and vanilla extract until evenly combined.
  4. Gradually add all-purpose flour and salt to the butter mixture. Mix on low speed or fold gently with a spatula until the dough just comes together. Avoid overmixing.
  5. Fold in the cooled toasted shredded coconut until evenly distributed.
  6. Scoop tablespoon-sized balls of dough and place on a parchment-lined baking sheet, spacing about 2 inches apart. Flatten each slightly to about 1/4 inch (6 mm) thickness.
  7. Bake for 18-22 minutes, or until edges turn light golden brown. Cookies should be crisp but not deeply browned.
  8. Transfer cookies to a wire rack and allow to cool completely before dipping.
  9. To prepare the white chocolate dip, gently melt chopped white chocolate with heavy cream in a double boiler or microwave-safe bowl. Stir until smooth and glossy.
  10. Mix in 1/2 teaspoon lime zest into the dip.
  11. Dip each cookie halfway into the white chocolate and set on wax paper to harden, or serve the dip on the side for dunking.

Notes

Chill dough for 15-20 minutes if too soft or sticky to handle. Watch toasted coconut carefully to avoid burning. Use fresh lime zest for best flavor. Melt white chocolate gently to avoid seizing. Cookies taste best at room temperature and can be stored in an airtight container for up to 5 days. Freeze plain cookies for up to 2 months.

Nutrition

Keywords: coconut lime cookies, shortbread cookies, white chocolate dip, easy cookies, toasted coconut, lime zest, quick dessert, holiday cookies

Find it online: https://blixfood.com/crispy-coconut-lime-shortbread-cookies-recipe-with-easy-white-chocolate-dip/