That cookie taste like a day off at the beach. Like summer.
I made them when it was so hot outside, that we didn’t want to go somewhere. Our apartment was cooler then outside (without air condition). And jep, I can still bake even the world is already an oven. I am baking crazy.
The recipe is adapted from gimme some oven and it was originally with lime and not lemon.
I just didn’t have lime at home, but tons of fresh lemon. So I decided to give it a try with the lemon. I bet they are delicious with lime, too. I will definitely try it next time. The recipe also calls for toasted coconut, which is easy to do but I skipped it. I also didn’t use a food processor, simply just because I don’t have one.
Coconut Lemon Shortbread
- 1/2 cup (35 g) flaked coconut
- 1/2 cup (100 g) sugar
- 2 Tbsp. lemon peel
- 1 tsp. vanilla
- 2 1/2 cups (280 g) flour
- 1 cup (115 g) cold butter or lactose free margarine, cut into pieces
Preheat the oven to 325 degrees Fahrenheit (162 Cesius). Line a baking sheet with parchment paper.
Mix the coconut and the sugar with the lemon peel and the flour. Add the Vanilla and the butter and (so did I) just use your hands to knead everything together. Knead until smooth.
On a floured surface, roll out the dough about 1/4 inch (0,5cm) thick. Use a cookie cutter of your choice. Bake for 15 Minutes or until the bottom gets slightly brown. Transfer to a wire wrack and let cool.
- 2 cups powdered sugar
- 1 tsp. lime peel
- 1 Tbsp. lime juice
- 2 to 3 Tbsp. water
Mix all the ingredients in a small bowl together and spread on cookies. Sprinkle some coconut if desired.