Who doesn’t love the tropical taste of lime and coconut. Now imagine it in a melt in your mouth shortbread cookie! They are absolutely delicious plain, but dipping in chocolate and then toasted coconut adds another dimension of flavor.

TIPS FOR SUCCESS:

On one side of a piece of parchment paper, that will fit a half shhet pan (16” x 12”), draw sets of lines 2” apart and flip the paper over and place it on the baking sheet. The lines will insure that the cookies are the same size and will bake evenly.

Fill the pastry bag with half the cookie dough. Do not fill with all the dough. It will make it very difficult to pipe the cookies. Pipe “S” shapes on the parchment paper between the lines. Place the pan with the piped cookies in the freezer for 15-20 minutes.

Coconut Lime Piped Shortbread Cookie

Print Recipe Pin Recipe

Equipment

12” Pastry Bag
Ateco Decorating Tip #826 (Open Star Tip)

Ingredients

170 grams Room Temperature Unsalted Butter 12 Tablespoons
45 grams Powdered Sugar ⅓ cup + 1 tablespoon
⅛ teaspoon Kosher Salt
1 ½ teaspoon Freshly Grated Lime Zest
50 grams Sweetened Shredded Coconut ½ Cup
160 grams All Purpose Flour 1 ⅓ Cups
¼ teaspoon Baking Powder
85 Grams Semi-Sweet or Dark Chocolate 3 Ounces
85 Grams White Chocolate 3 Ounces
¾ cup Sweetened Shredded Coconut

Instructions

In a food processor pulse the coconut until it is coarsely ground.
In the bowl of an electric mixer, on medium speed, cream together the butter, sugar, salt and lime zest until smooth. About 2-3 minutes.
Add the coconut and mix until combined.
Add the flour and baking powder and mix on low until combined.
Preheat oven to 375 F.
Fit a pastry bag with the decorating tip.
On one side of a piece of parchment paper, that will fit a half shhet pan (16” x 12”), draw sets of lines 2” apart and flip the paper over and place it on the baking sheet. The lines will insure that the cookies are the same size and will bake evenly.
Fill the pastry bag with half the cookie dough. Do not fill with all the dough. It will make it very difficult to pipe the cookies. Pipe “S” shapes on the parchment paper between the lines. Place the pan with the piped cookies in the freezer for 15-20 minutes.
Bake the cookies for 13-15 minutes ( depending on your oven) or until the edges are golden brown. When done remove from oven and place the pan on a rack to cool for 5 minutes. Move the cookies to a rack and allow to cool completely.
While the cookies are cooling, lower the oven temperature to 300 F. Spread the 3/4 cup of coconut on a baking sheet and place the oven for 3 minutes. Remove from oven and toss the coconut around so that it toasts evenly. Place back in the oven for another 3-4 minutes or until toasted. Keep a close eye on the coconut because it can go from toasted to burned in a matter of seconds. (this can be done a day or 2 in advance)
Melt the chocolates in separate bowls over a pot of simmering water. Dip the cookies in the chocolate and then in the toasted coconut. Place them on a sheet of parchment paper until the chocolate is set. (Placing the dipped cookies in the refridgerator will help the chocolate to set)
Makes approximately 16 cookies.