Yield: 20 cookies
Time (Start to Finish): 2 hours (with chilling)
½ cup shredded coconut
1 ½ sticks butter
½ cup sugar
½ tsp vanilla
1 lime, juiced
2 limes, zested
1 1/3 cup flour
1. Preheat the oven to 325F
2. Spread the coconut on a cookie sheet, and toast. Watch it, it cooks fast. You want it to be brown, but some of it still white
3. Take the coconut, toasted, and put in a blender and blend until it is finely ground
4. In a bowl, combine the butter and the sugar until smooth
5. Add the pinch of salt, vanilla, lime juice, and zest
6. Add the flour and the coconut and stir. If it doesn’t come together, add more limejuice. If it is too wet, add more flour. You want it to come together into a ball.
7. Roll into a log and cover with plastic and put in the freezer for 30 min
8. Take out and slice into 20 cookies and place on cookie sheets. They wont spread
9. Bake for 15 min or until the edges just begin to brown.
Rating: 4.5 strawberries
Notes: These turned out WAY better than I expected. They were a remarkable hit! They were very light and the edges were crunchy. You could taste the lime and coconut perfectly, and it tasted even better dunked in milk. Everyone that ate these raved about them. The substituting coconut for the flour I think made them so light. You really need to try them. They are a basic shortbread, and also, a song!!! You must make these, they will be a huge hit, and always inspire a little lime in the coconut round robin.