These cookies taste so fresh you’ll almost think they’re good for you!
Ingredients
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300 g gluten-free / plain flour (2.5 cups)
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1/4 tsp xanthan gum if using GF flour
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100 g granulated sugar
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45 g desiccated coconut (1/2 cup)
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2 tbsp lime zest
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1 tsp rum extract (or vanilla)
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225 g Stork block margarine, cubed (1 cup)
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4 tsp coconut milk or as required
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Glaze
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250 g icing sugar / powdered sugar (2 cups)
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1 tsp lime zest
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1 tbsp lime juice
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4 tbsp coconut milk or as required
Steps
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Preheat oven to gas 3 / 190C / 325F and line a baking sheet with parchment paper
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Mix the flour, sugar, desiccated coconut, lime zest and extract together in a bowl then add the cubed margarine
![Vickys 'Put The Lime In The Coconut' Cookies, GF DF EF SF NF recipe step 2 photo]()
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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
![Vickys 'Put The Lime In The Coconut' Cookies, GF DF EF SF NF recipe step 3 photo]()
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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
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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
![Vickys 'Put The Lime In The Coconut' Cookies, GF DF EF SF NF recipe step 5 photo]()
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Bake for 15 – 18 minutes, or just until the bottoms start to brown. Transfer cookies to a wire rack and let cool
![Vickys 'Put The Lime In The Coconut' Cookies, GF DF EF SF NF recipe step 6 photo]()
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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
![Vickys 'Put The Lime In The Coconut' Cookies, GF DF EF SF NF recipe step 7 photo]()
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They’ll keep well in a lidded container for 3 or 4 days
