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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.
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