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Lime-Chili Shortbread with Coconut Glaze Recipe

Lime-Chili Shortbread with Coconut Glaze Recipe
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★★★★★

5 from 24 reviews

Indulge in the tropical flavors of Lime-Chili Shortbread cookies topped with a luscious Coconut Glaze. These buttery treats offer a perfect balance of zesty lime, subtle heat from chili, and creamy coconut sweetness.

Ingredients

Scale

For the Shortbread Dough:

  • 225g unsalted butter, room temperature
  • 100g powdered sugar
  • Zest of 2 limes
  • ½ tsp vanilla extract
  • 250g all-purpose flour
  • ½ tsp fine sea salt
  • ¼–½ tsp chili powder (adjust to heat preference)

For the Coconut Glaze:

  • 120g powdered sugar
  • 2 tbsp canned coconut milk (full-fat)
  • Pinch of salt
  • Optional: toasted shredded coconut for garnish

Instructions

  1. Cream butter & sugar: In a bowl, beat butter and powdered sugar until light and fluffy. Add lime zest, vanilla, and chili powder.
  2. Add dry ingredients: Sift in flour and salt. Mix until just combined—do not overwork. Form dough into a flat disc, wrap in plastic, and chill 30 minutes.
  3. Roll & shape: Preheat oven to 165°C (325°F). Roll dough 1cm thick on floured surface. Cut into rounds or wedges.
  4. Bake: Place on parchment-lined tray. Bake 14–16 minutes until edges are pale gold. Let cool fully.
  5. Make glaze: Whisk coconut milk and powdered sugar until smooth and pourable. Add a pinch of salt to balance.
  6. Decorate: Drizzle or dip cooled cookies in glaze. Top with toasted coconut if using. Let set 20 mins.

Notes

  • Ensure butter is at room temperature for optimal creaming.
  • You can adjust the chili powder amount to suit your spice preference.
  • For a vegan option, use plant-based butter and coconut milk.

Nutrition

Keywords: Lime-Chili Shortbread, Coconut Glaze, Tropical Cookies, Baking

Find it online: https://maicook.com/lime-chili-shortbread-with-coconut-glaze-recipe/