Source: Une Gamine dans la Cuisine
Lime Glazed Coconut Shortbread
(recipe adapted from Baking Bites)
2 1/4 cups of all-purpose flour
1/2 cup of sugar
1 teaspoon of lime zest
1/2 teaspoon of kosher salt
1 cup (2 sticks) of cold, unsalted butter, cut into tiny bits.
1 cup of toasted, unsweetened coconut (sweetened is ok)
Toast the coconut: Preheat the oven to 350F. Place the coconut onto a cookie sheet and spread it out to form an even layer. Put to coconut in the oven and bake it for about 5-7 minutes or until it just starts to turn brown. Be careful. Once it changes colour, it will burn fast. Remove the toasted coconut from the oven and set it aside to cool. Leave the oven at 350F.
Line an 8x8 inch square baking pan with aluminum foil. Have the edges of the foil fold over the edges slightly for easy removal.
In a large bowl, Combine the sugar and lime zest. Using your fingers, work the lime zest into the sugar until it becomes moist and fragrant. Add the flour, and salt. Whisk to combine. Sprinkle the cut-up butter over the dry ingredients. Once again, use your fingertips to work the butter into the flour mixture until wet and incorporated. Pull out the mixer and, on low speed, beat the ingredients together. Be gentle at first so the dough doesn't fly all over the kitchen. Don't over beat. You want the mixture to resemble coarse, wet sand.
Pour the dough into the prepared pan and press it firmly down into an even layer.
Bake for 30-35 minutes or until the edges are gold and the top is slightly brown.
Remove from the oven and allow the bars to cool completely in the pan.
Lime Glaze (optional)
1/2 + 1/4 cup of confectioners sugar
1-3 teaspoons of lime juice
In a medium bowl, combine 1/2 cup of the confectioners sugar and 2 teaspoons of the lime juice. If it's too thick, add another teaspoon of juice. If it's too thin, add another 1/4 cup of confectioners sugar. The glaze should be more on the runny side.
Using a fork or small whisk, drizzle over the cooled shortbread.
Makes about 20 small shortbread bars.