Gluten Free Toasted Coconut Lime Cookies
These gluten free toasted coconut lime cookies are buttery, tangy, and tropical. Perfect for anyone craving a bright and cheerful treat.
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Equipment
- electric mixer
- wire rack
Ingredients
For the Cookies
- 2 cups Gluten Free All-Purpose Flour Blend
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Sweetened Shredded Coconut, toasted
- 1/2 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 1 Large Egg
- 2 tbsp Fresh Lime Juice
- 2 tsp Lime Zest
- 1 tsp Vanilla Extract
For the Glaze
- 1 cup Powdered Sugar
- 2 tbsp Fresh Lime Juice
- 1 tsp Lime Zest
- 2 tbsp Sweetened Shredded Coconut, toasted, for topping
Instructions
- Preheat your oven to 325 degrees F. Spread 3/4 cup shredded coconut on a baking sheet in an even layer and toast for 4 to 6 minutes, stirring halfway, until golden. Set aside to cool. Increase the oven temperature to 350 degrees F.
- In a medium bowl, whisk together gluten free all-purpose flour blend, baking powder, and salt. Stir in the toasted coconut.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the egg, lime juice, lime zest, and vanilla extract until combined.
- Add the flour mixture and mix on low speed until just combined into a soft dough. Line two baking sheets with parchment paper. Scoop rounded tablespoons of dough, roll into balls, and place 2 inches apart.
- Bake for 11 to 13 minutes until the edges are just set and lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and 2 tablespoons lime juice until smooth and pourable. Spoon or drizzle the glaze over each cooled cookie, then top with a sprinkle of additional toasted coconut and a pinch of lime zest. Let the glaze set for 15 minutes before serving.
Servings: 24 cookies
Nutrition
Serving: 1serving | Calories: 119kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g
Calories: 119kcal
Cost: $10