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Zesty & Buttery: Irresistible Gluten-Free Lime Coconut Shortbread

As the vibrant hues of summer begin to gently fade and the crisp promise of autumn whispers in the air, many of us find ourselves longing for one last taste of sunshine. The end of vacation season and the return to routine can be a bittersweet transition. But what if we could capture that carefree, tropical essence in a delightful treat? Get ready to banish those back-to-school blues and usher in a moment of pure bliss with our exquisite Gluten-Free Lime Coconut Shortbread. Imagine a cookie that is rich, incredibly buttery, bursting with the bright, tangy zest of fresh lime, and kissed with the subtle sweetness of coconut. This shortbread isn’t just a dessert; it’s a mini-vacation in every bite!

This post is brought to you in partnership with Bob’s Red Mill, a brand we trust and adore for their commitment to quality ingredients. All opinions expressed here are 100% my own, reflecting my genuine experience and passion for creating delicious food. Your support for the brands that make The Beach House Kitchen possible is truly appreciated.

Embracing the Joy of Gluten-Free Baking

While The Beach House Kitchen isn’t exclusively a gluten-free blog, I deeply value inclusivity and enjoy sharing recipes that cater to diverse dietary needs. We know many of you navigate gluten sensitivities or simply prefer gluten-free options, and I believe everyone deserves to indulge in incredible baked goods. My previous Gluten Free Blueberry Nectarine Crisp was met with such enthusiastic acclaim, it inspired me to venture further into the world of gluten-free baking. Crafting a gluten-free cookie that truly rivals its traditional counterpart was a challenge I embraced wholeheartedly.

My goal was clear: create a gluten-free shortbread so delightful, you wouldn’t even realize it was missing gluten. To ensure I hit the mark, I consulted with my dear friend Lisa, whose daughter Samantha is a seasoned gluten-free eater. Lisa shared a key insight: a truly good gluten-free cookie should taste indistinguishable from a traditional one. This valuable feedback became my guiding principle throughout the recipe development process, pushing me to perfect every detail until this shortbread achieved that coveted, classic taste and texture.

The Tropical Fusion: Lime and Coconut Perfection

What makes this shortbread so utterly captivating? It’s the harmonious blend of two iconic tropical flavors: lime and coconut. The lime infusion is twofold, coming from both the finely grated zest and the fresh juice. The zest provides an immediate burst of aromatic tanginess that brightens every bite, while the juice in the glaze delivers a sweet-tart finish that truly elevates the cookie. Paired with the subtle, creamy sweetness of coconut, these flavors dance together beautifully, creating a refreshing and comforting experience that evokes sun-drenched beaches and gentle breezes.

The texture of shortbread is paramount – it needs to be tender, crumbly, and melt-in-your-mouth buttery. Achieving this without gluten required careful selection of flours and precise measurements. The resulting cookie boasts that classic shortbread richness, enhanced by the unique character of coconut. Each wedge is then generously drizzled with a simple yet vibrant glaze made from powdered sugar, fresh lime juice, lime zest, and a touch of milk. For an extra flourish, a sprinkle of toasted unsweetened coconut and additional lime zest adds both visual appeal and an intensified flavor profile.

The Essential Ingredients: Unlocking Gluten-Free Excellence with Bob’s Red Mill

To guarantee this shortbread would be an absolute triumph, I knew I needed to work with the highest quality gluten-free ingredients. This led me straight to my trusted partners at Bob’s Red Mill. Their dedication to natural, wholesome products is unmatched, and their gluten-free range is simply exceptional. For this particular recipe, two of their star products were absolutely crucial:

Bob’s Red Mill 1-to-1 Gluten Free Baking Flour

This remarkable flour blend is a true game-changer for gluten-free bakers. It’s meticulously formulated to be a direct, cup-for-cup substitute for traditional all-purpose wheat flour, making the transition to gluten-free baking incredibly straightforward. Its balanced composition ensures your baked goods have the proper structure, texture, and flavor without any guesswork. With Bob’s Red Mill 1-to-1 Baking Flour, transforming beloved traditional recipes into delicious gluten-free versions becomes easy-peasy, yielding consistent and impressive results every time.

Bob’s Red Mill Organic High Fiber Coconut Flour

Introducing coconut flour into a shortbread recipe was a new adventure for me, but Bob’s Red Mill Organic High Fiber Coconut Flour made it a fantastic one. This unique flour, derived from dried coconut meat, is celebrated for its impressive fiber content, rich texture, and distinct natural sweetness. It adds a wonderful depth of flavor and a delicate crumb to the shortbread, complementing the lime beautifully. Working with coconut flour does require a slight adjustment in liquid ratios due to its high absorbency, but after a tweak or two, the final product was a shortbread cookie that exceeded all expectations – tasting just like, if not better than, the traditional version!

Baking Tips for Shortbread Perfection

Creating perfect shortbread, whether gluten-free or not, involves a few key steps to ensure that wonderfully tender, crumbly texture. First, always start with softened butter, but not melted. This allows it to cream smoothly with the sugar, incorporating air for a lighter result. Don’t overmix the dough once the flour is added; mix just until combined to prevent toughness. Pressing the dough firmly and evenly into your tart pan is essential for a uniform thickness and even baking. Finally, poking the dough with a fork before baking helps prevent bubbling and creates those characteristic shortbread perforations.

The magic continues with our simple yet impactful lime glaze. A quick whisk of confectioner’s sugar, fresh lime juice, lime zest, and milk creates a smooth, pourable topping. Applying it after the shortbread has cooled slightly allows it to set beautifully, adding another layer of zesty sweetness. And don’t forget those final touches: a generous sprinkle of toasted unsweetened coconut for a hint of crunch and amplified coconut flavor, and a little extra lime zest for a final aromatic flourish. These small details transform a delicious cookie into an unforgettable dessert.

Beyond Gluten-Free: A Treat for Everyone

Even if you don’t follow a gluten-free diet, I wholeheartedly encourage you to try this Lime Coconut Shortbread. Its incredible flavor and delightful texture are universally appealing. It’s the kind of cookie that pairs perfectly with your morning coffee, brightens an afternoon tea, or serves as a light, refreshing dessert after any meal. Whether you’re a seasoned gluten-free baker or simply looking for a new, exciting recipe to try, this shortbread is a definite must-make.

We hope you enjoy baking and savoring every crumb of this tropical-inspired treat. Have a wonderful week, and thank you, as always, for following along with us at The Beach House Kitchen! And for those preparing for the back-to-school season, don’t miss the special treats featured under “BHK Favorites” – they’re perfect for easing into the new routine.

Gluten Free Lime Coconut Shortbread

Author: Mary Ann Dwyer

Servings: 8 wedges

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This Gluten Free Lime Coconut Shortbread is rich and buttery with the tangy taste of lime and the sweet, subtle taste of coconut.

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

Ingredients

Shortbread

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

Instructions

Preheat oven to 350 degrees F (175 C). 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 the flour mixture to the butter mixture until just combined.
Press the dough evenly into the prepared pan. Poke the crust with the tines of a fork about every inch.
Bake for 20 minutes or until golden brown.
For the Glaze: In a medium bowl, whisk together all glaze ingredients. Transfer the glaze to a small Ziploc bag. Cut off a tiny piece at one corner of the bag to pipe the glaze through.
Remove the shortbread from the oven and carefully cut it into 8 wedges using a sharp knife while still in the pan. Let cool completely in the pan.
Once cool, remove from the pan to a wire rack. Drizzle generously with the prepared glaze, then sprinkle with toasted coconut and extra lime zest. Serve and enjoy!

Nutrition Facts

Keyword: cookies, key lime, shortbread, gluten free, coconut

Cuisine: American

Course: Dessert

Before your first bite, snap a photo and share! If you make this recipe, I’d love to see it! Be sure to follow The Beach House Kitchen on Instagram and tag @thebeachhousekitchen or use the hashtag #thebeachhousekitchen!