Lime & Coconut Coins
- 35m Prep Time
- 12m Cook Time
- 1h 7mReady In
These bite-sized cookies are bright and citrusy, topped with a sweet lime glaze and toasted coconut. They are easy to make and perfect for any occasion.
Ingredients
- 651 ml all-purpose flour
- 2.46 ml baking powder
- 1.23 ml kosher salt
- 237 ml unsalted butter at room temperature
- 177 ml granulated sugar
- 1 large egg
- 7.39 ml pure vanilla extract
- 473 ml confectioners' sugar
- 59.1 ml fresh lime juice
- 9.86 ml grated lime zest
- Toasted coconut for serving
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 8.31 mg
- Iron: 0.51 mg
- Magnesium: 3.29 mg
- Phosphorus: 18 mg
- Potassium: 20.5 mg
- Zinc: 0.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 651 ml all-purpose flour
- 2.46 ml baking powder
- 1.23 ml kosher salt
- 177 ml granulated sugar
- 1 large egg
- 7.39 ml pure vanilla extract
- 473 ml confectioners' sugar
- 59.1 ml fresh lime juice
- 9.86 ml grated lime zest
Prepare
- 237 ml unsalted butter, at room temperature
- Toasted coconut, for serving
Let's Cook
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Step 1.
In a large bowl, whisk together 2¾ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon kosher salt. Set aside.
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Step 2.
Using an electric mixer, beat 1 cup (2 sticks) unsalted butter at room temperature and ¾ cup granulated sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg, then 1½ teaspoons pure vanilla extract. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
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Step 3.
Shape the dough into 2 logs, each 1½ inches in diameter. Wrap each log tightly in plastic wrap and freeze for 20 minutes until firm.
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Step 4.
While the dough chills, heat the oven to 350°F. Line 2 baking sheets with parchment paper.
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Step 5.
Remove the dough logs from the freezer. Slice each log crosswise into ⅛-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.
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Step 6.
Bake, rotating the positions of the baking sheets halfway through, until the cookies are lightly golden brown around the edges, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely.
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Step 7.
While the cookies cool, in a small bowl, whisk together 2 cups confectioners' sugar, ¼ cup fresh lime juice, and 2 teaspoons grated lime zest until smooth.
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Step 8.
Spoon the glaze over each cooled cookie, then sprinkle with toasted coconut. Let the glaze set before serving.