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Lovely buttery shortbread with the refreshing tang of limes and the exotic tones of coconut. A wintery biscuit with a summery twist!

Is it just me or do others immediately start singing “you put the lime in the coconut and drink it all up” as soon as they hear/think/say the words coconut and lime in the same sentence? And it’s one of those songs that really stick in your head. There, now that’s set me off again for the rest of the day. Anyway, can’t be avoided as I really want to share the recipe with you all, and that would be a bit difficult to do without saying the words.

So, while it’s still possible here in Greece, I’m doing some baking. Soon the oven will be retiring for the summer, so I took the opportunity to try this combo. I love limes and I love coconut, so it was a no brainer really. The only thing I had to decide was whether it would be cake or biscuits (cookies for my US friends). I settled on biscuits, purely based on the ingredients I had in the cupboard at the time. Let me just say… they worked. The coconut flavour was very discreet, leaving a lovely aftertaste. It may have been stronger had I toasted the flakes beforehand, but that would have required a degree of patience I did not possess at that point in time. If you want to try it go ahead, but I was happy with the result as is.

I do have one small pointer. In the photo you can see bits of lime zest on top of the icing. Don’t go there. After a while it dries up and becomes bitter. The zest in the cookie is plenty to give it the desired tang, so there is no need for frills. Unless you’re taking photos; then you can use it and pick it off later!


1/4 cup shredded coconut (unsweetened)

1/4 cup sugar

2 1/2 tsp lime zest (from about 3 small limes)

1/2 tsp vanilla essence

1 1/4 cup all purpose flour

110 gr butter, cold

2 tsp lime juice, fresh (divided)

for the icing

1 cup icing sugar

1/2 – 1 Tbs lime juice, fresh (as needed for desired consistency)

Step 1

In a large bowl mix the coconut, sugar, zest and vanilla. Add the flour and continue mixing till well incorporated. Using a whisk helps.

Step 2

Add the butter and rub with your fingertips till the mixture resembles coarse breadcrumbs. Work quickly so you don’t transfer too much heat from your hands.

Step 3

Add one teaspoonful of lime juice and continue working the mixture till it starts coming together into a dough. Transfer it to a clean surface and knead till it stops falling apart. This may seem like it’s never going to happen, but it will if you are patient. Use the second teaspoonful of lime juice if necessary. Form a log, wrap it in cling film and let it rest in the fridge for at least 30 minutes.

Step 4

Preheat oven to 150C fan (160C conventional). Line a baking tray with grease-proof paper. Unwrap the log and slice into disks with a width of just under 1 cm. Place the disks on the tray, flatten if necessary so they are all the same and squidge together any bits that have broken (did I just invent a word?). Bake for about 20 minutes or till they start to change colour. They should be just slightly golden, not proper golden. Mine where done after 19 minutes. They might still be a bit soft but they will firm up as they cool.

Step 5

Leave the biscuits on the tray for 2 minutes and transfer to a rack till completely cool.

Step 6

Make the icing by mixing the icing sugar with 1/2 a tablespoon of lime juice. Keep mixing till the sugar is melted. If it is too stiff add more juice drop by drop mixing continuously till it reaches the desired consistency. Spread on the biscuits only after they are completely cool.

This recipe is from the blog Gimme Some Oven. The ingredients are the same but I have changed the method.

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Link Love

You put the lime in the coconut and onto a food blog:
Layered Coconut and Lime Bars by Baking Bites
Coconut Lime Meltaway Cookie Bars by Chocolate Moosey
Key Lime Pie with Coconut Macaroon Crust by Two Peas and Their Pod

So, what do you think? Leave me a comment!

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