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Prepare the glaze

Directions

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  1. In a small bowl whisk together powdered sugar, 1 tsp lime zest, and 1 tbsp lime juice until combined.
  2. Add in the 2-3 tbsp of water and whisk until it reaches a good consistency for spreading.

To make the cookie

Directions

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  1. Preheat oven to 165C.
  2. Toast the coconut for 5-10 minutes (until it’s lightly toasted).
  3. In a food processor or hand blender combine coconut, granulated sugar, 2 tbsp lime zest, and the vanilla extract.  Pulse a few times until the coconut is finely chopped.
  4. Add flour to the dry ingredients and mix until combined.
  5. Cut the butter into 1tbsp chunks and gradually add in the butter pieces and mix until the mixture is smooth and combined. The dough will appear fairly dry at this point.
  6. Transfer to a large bowl and knead dough until smooth. Add milk to help bring the dough together (½ tsp at a time). Try not to overwork the dough.
  7. Divide the dough in half and flatten slightly with the palm of your hand. Refrigerate the dough at this point for 15-20 minutes.
  8. On a lightly floured surface, roll out one of the portions to about ¼” thickness. Refrigerate again for 15-20 minutes.
  9. Using a cookie cutter cut out the dough and place the cookies on a baking tray lined with parchment paper.
  10. Repeat with the remaining dough.
  11. Bake for 15-17 minutes, or just until the base start to brown. Transfer cookies to a wire rack, and let cool to room temperature.
  12. Drizzle each cookie with the lime glaze, adding extra lime zest on top if desired.

This recipe has been adapted from GimmeSomeOven.com.