Coconut Lime Strawberry Shortcake Cookies are a delightful blend of sweet and zesty flavors with a tropical twist. These cookies combine the refreshing taste of lime and fresh strawberries with the richness of shredded coconut, creating a treat that's perfect for any occasion.
INGREDIENTS- All-purpose flour: 1 cup
- Shredded coconut: 1/2 cup
- Sugar: 1/2 cup
- Unsalted butter: 1/4 cup, softened
- Coconut oil: 1/4 cup, melted
- Large egg: 1
- Fresh strawberries: 1/2 cup, chopped
- Lime zest: 1 tbsp
- Lime juice: 1 tbsp
- Baking powder: 1 tsp
- Salt: 1/4 tsp
- Step 1:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2:
- In a bowl, mix flour, baking powder, and salt.
- Step 3:
- In a separate bowl, cream together the butter, coconut oil, and sugar until light and fluffy.
- Step 4:
- Beat in the egg, lime zest, and lime juice until well combined.
- Step 5:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Step 6:
- Fold in the shredded coconut and chopped strawberries.
- Step 7:
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 8:
- Bake for 10-12 minutes, or until edges are lightly golden.
- Step 9:
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- These cookies are perfect for sharing at picnics, parties, or as a delightful snack with a cup of tea.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- For best results, use fresh strawberries and lime zest for a burst of flavor in every bite.
- If you prefer a more pronounced coconut flavor, add an extra tablespoon of shredded coconut to the dough.
Tips from Well-Known Chefs
- Chef Ina Garten recommends chilling the dough for 15 minutes before baking to prevent the cookies from spreading too much.
If you enjoy this recipe, you may also like Caramel Clusters.
