Lime and coconut cookies

(20 ratings)
Lime and Coconut Crunch Biscuits
Lime and Coconut Crunch Biscuits
  • Makes: 6

  • Prep time:

  • Cooking time:

The addition of dessicated coconut and lime ensures these deliciously moreish treats are packed with flavour


  • 50g (1 oz) butter, softened75g (2 oz) icing sugar
  • zest and juice of 2 limes
  • 1 large Lion Quality egg
  • 100g (3 oz) plain flour
  • tsp baking powder
  • 50g (1 oz) dessicated coconut

To decorate:

  • 25g (1oz) large coconut shreds
  • 65g (2oz) icing sugar

These biscuits can be stored in an airtight container for up to three days.


  1. Preheat the oven to 180C (350F, gas mark 4). Lightly oil two baking sheets.
  2. Cream the butter and icing sugar together until fluffy. Reserve 1tbsp of the lime juice. Add the remaining lime juice, zest, egg, flour, baking powder, dessicated coconut and mix well to form a soft dough.
  3. Place six spoonfuls of the mixture well apart on each of the baking sheets. Flatten with a fork and sprinkle over the coconut shreds. Bake for 10-12 mins until golden. Cool on a wire rack.
  4. To decorate, mix the reserved lime juice with the icing sugar to make a thin icing. Drizzle the icing over the biscuits. Leave to set.

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  • 3
(20 ratings)

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Just tried these, taste is amazing, however depending on size of limes two may be too much, very loose and spread flat in oven, have added a bit more flour for second batch and rolled into ball first then slightly flattened with wet fork, looking in oven now they do seem a bit better. Suggest recipe needs tweaking

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