Vickys ‘Put The Lime In The Coconut’ Cookies, GF DF EF SF NF

Vickys 'Put The Lime In The Coconut' Cookies, GF DF EF SF NF

These cookies taste so fresh you’ll almost think they’re good for you!


48 servings

  1. 300 g gluten-free / plain flour (2.5 cups)

  2. 1/4 tsp xanthan gum if using GF flour

  3. 100 g granulated sugar

  4. 45 g desiccated coconut (1/2 cup)

  5. 2 tbsp lime zest

  6. 1 tsp rum extract (or vanilla)

  7. 225 g Stork block margarine, cubed (1 cup)

  8. 4 tsp coconut milk or as required

  9. Glaze

  10. 250 g icing sugar / powdered sugar (2 cups)

  11. 1 tsp lime zest

  12. 1 tbsp lime juice

  13. 4 tbsp coconut milk or as required


  1. Preheat oven to gas 3 / 190C / 325F and line a baking sheet with parchment paper

  2. Mix the flour, sugar, desiccated coconut, lime zest and extract together in a bowl then add the cubed margarine

  3. Rub in the margarine and knead until the dough comes together, adding up to 4 tsp of coconut milk as required. The dough should be smooth and dry – not sticky

  4. Shape dough into a ball, then divide in half. On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thick

  5. Using a 2 inch round cutter, cut out shapes from the dough. Place the cutouts 1 inch apart on the baking sheet. You should get roughly 24 rounds from each dough half

  6. Bake for 15 – 18 minutes, or just until the bottoms start to brown. Transfer cookies to a wire rack and let cool

  7. Mix the glaze ingredients together using just enough coconut milk to form a thick paste and ice the cookies, sprinkling extra zest on top to decorate if you like

  8. They’ll keep well in a lidded container for 3 or 4 days

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