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+ servings
Gluten Free Lime Coconut Shortbread
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 wedges
Author: Mary Ann Dwyer
  • 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
  • Glaze:
  • 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
  1. Preheat oven to 350 degrees. Spray a 9 inch tart pan with a removable bottom with non-stick cooking spray.
  2. In a large bowl, beat butter, sugar, 1 Tbsp. lime zest and vanilla until fluffy.
  3. In a medium bowl, whisk together baking flour, coconut flour and salt.
  4. Gradually add flour mixture to butter mixture until just combined.
  5. Press the dough into the prepared pan. Poke crust with the tines of a fork about every inch.
  6. Bake for 20 minutes or until golden brown.
  7. Glaze:
  8. 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.
  9. Remove the shortbread from the oven and cut into 8 wedges using a sharp knife. Let cool in pan.
  10. When cool, remove from pan to a wire rack and drizzle with glaze, then sprinkle with toasted coconut and extra lime zest.