This Gluten Free Lime Coconut Shortbread is rich and buttery with the tangy taste of lime and the sweet, subtle taste of coconut.
This is a sponsored post on behalf of Bob’s Red Mill. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
It’s Monday morning friends. Vacation’s over. Summer’s winding down. And to make matters worse, back to school advertisements are all over the TV! There may even be some children right now, at this very moment sitting at a desk crankin’ out their times tables! Wah Wah! Where did the time go?!
I hate to be a fun sucker, but at least I come bearing treats. Today, I thought something tropically delicious to keep us in summer mode was totally in order. This Gluten Free Lime Coconut Shortbread totally fits the bill! Are you with me? I think it’ll help soften the blow for the welcome back to reality we’re all facing.
The BHK is technically not a “gluten free” blog, but I know lots of people have dietary issues, so I like to include a little something for everyone from time to time. My Gluten Free Blueberry Nectarine Crisp was such a huge hit with you guys, I thought I’d try my hand at another GF recipe. And since I’m really not a gluten-free aficionado, I worked extra hard on this recipe until I got it right.
I employed the help of my good friend Lisa who has a daughter, Samantha who is a gluten-free girl. I honestly had never tasted a gluten-free cookie, so I asked Lisa what the difference in taste was. And she said, if it was truly a good gluten free cookie you wouldn’t be able to tell the difference.
To make sure this cookie would be a winner, I knew I had to stack the odds in my favor by using some really, really good gluten free products from my friends at Bob’s Red Mill. For this recipe I used their Gluten Free 1 to 1 Baking Flour and their Organic High Fiber Coconut Flour. Their Baking Flour is a direct replacement for all-purpose baking flour which makes it easy peasy to transform traditional recipes to gluten free. And their Coconut Flour is high in fiber with a rich texture and a unique natural sweetness. I had never baked with coconut flour before, so it took a tweak or two here and there to get it right, but the end product was a delicious shortbread cookie that tastes just like the traditional version!! Woot woot!
This Lime Coconut Shortbread is rich and buttery with a zing of lime flavor and the sweet subtle taste of coconut. It’s drizzled with a mixture of powdered sugar, fresh lime juice, lime zest and milk. And I couldn’t resist an extra little sprinkle of toasted unsweetened coconut and lime zest.
Even if you aren’t a gluten free eater this shortbread is definitely a must try! Hope you all enjoy. Have a wonderful week, and as usual thanks so much for following along at the BHK!!
P.S. Don’t miss the recipes under BHK Favorites over to the right→ for special Back to School treats!
- 1/2 cup one stick unsalted butter, softened
- 1/3 cup granulated sugar
- 1 Tbsp. freshly grated lime zest
- 1/2 tsp. vanilla extract
- 3/4 cup Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1/4 cup Bob's Red Mill Organic Coconut Flour
- 1/2 tsp. salt
- 1 cup confectioner's sugar
- 1 Tbsp. fresh lime juice
- 1 Tbsp. milk
- 1 tsp. freshly grated lime zest
- For sprinkling:
- 1/3 cup toasted unsweetened coconut
- 1-2 tsp. freshly grated lime zest
Preheat oven to 350 degrees. Spray a 9 inch tart pan with a removable bottom with non-stick cooking spray.
In a large bowl, beat butter, sugar, 1 Tbsp. lime zest and vanilla until fluffy.
In a medium bowl, whisk together baking flour, coconut flour and salt.
Gradually add flour mixture to butter mixture until just combined.
Press the dough into the prepared pan. Poke crust with the tines of a fork about every inch.
Bake for 20 minutes or until golden brown.
In a medium bowl, whisk together all glaze ingredients. Add the glaze to a small Ziploc bag. Cut off a tiny piece at corner bag to pipe the glaze through.
Remove the shortbread from the oven and cut into 8 wedges using a sharp knife. Let cool in pan.
When cool, remove from pan to a wire rack and drizzle with glaze, then sprinkle with toasted coconut and extra lime zest.