Coconut Lime Crisps – Deliciously Tropical

Name: COCONUT LIME CRISPS
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 dozen
Ingredients: 3/4 cup + 2 Tablespoons butter, (softened); 2/3 cup sugar; 1/4 teaspoon almond extract; 2 Tablespoons lime juice; 4 teaspoons lime zest; 1-1/4 cups flour; 3/4 cups shredded sweetened coconut

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Our Coconut Lime Crisps are thin, crispy cookies with a wonderful tart lime flavor & sweet coconut. Their tropical flavor is the perfect addition to any holiday cookie tray.

There is always room during the Christmas season for a lighter, crisper cookie. These are a favorite, living in Florida, because we are lucky enough to have out own Key Lime tree in our backyard. It produces tons of fruit a year so when we get tired of Key Lime Pie (is that even possible?) I make these Coconut Lime Crisps.

They’ll remind you, even in the middle of winter, of tropical islands and getaways. And that’s never a bad thing! These cookies bake up super crisp (check out how crisp they are!) and quite large (don’t be surprised by how much they spread) and they have a wonderfully tart lime taste that is offset by the addition of sweetened coconut.

A great cookie for any time of year but around Christmas it gives you a lighter option to all the butter, chocolate & peppermint cookies.

Enjoy!

COCONUT LIME CRISPS

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

A thin, crispy cookie with wonderful tart lime flavor & sweet coconut. Their tropical flavor is the perfect addition to any holiday cookie tray.

Servings: 3 dozen

Author: Linda Warren

Ingredients

3/4 cup + 2 Tablespoons butter, softened
2/3 cup sugar
1/4 teaspoon almond extract
2 Tablespoons lime juice
4 teaspoons lime zest
1-1/4 cups flour
3/4 cups shredded sweetened coconut

Directions

Cream the butter and sugar together in a medium bowl.
Add the almond extract, lime juice and zest.
Continue beating while adding flour and coconut.
Using your hands, roll dough out on a floured piece of wax paper into an 18"-20" log.
Wrap tightly with paper and place in refrigerator to chill for at least one hour.
Preheat oven to 350 degrees. Prepare cookie sheets by lining with parchment paper or a silicone mat.
Remove dough from refrigerator and roll in colored sugar. (I’ve used red & green and they’re both pretty for the season).
Cut into 1/4" thick slices and place on cookie sheets 2" apart.
Bake 15 minutes or until golden.
Cool cookies on cookie sheets for 5 minutes then gently remove to wire racks.
Cool completely and store in airtight cookie tin.