Description
Sweet strawberry shortcake cookies blend creamy coconut and zesty lime into a delightful tropical dessert. Crisp edges and tender centers invite you to savor summer’s most irresistible cookie experience.
Ingredients
Scale
Cookies Ingredients:
- 1 cup (240 milliliters) all-purpose flour
- 1/2 cup (120 milliliters) shredded coconut
- 1/2 cup (100 grams) sugar
- 1/2 cup (120 milliliters) chopped fresh strawberries
Fats and Binding:
- 1/4 cup (57 grams) unsalted butter, softened
- 1/4 cup (60 milliliters) coconut oil, melted
- 1 large egg
Flavor and Leavening Agents:
- 1 tablespoon (15 milliliters) lime zest
- 1 tablespoon (15 milliliters) lime juice
- 1 teaspoon (5 milliliters) baking powder
- 1/4 teaspoon (1.25 milliliters) salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper for a non-stick surface.
- Sift together flour, baking powder, and salt in a medium mixing bowl to ensure even distribution of dry ingredients.
- In a separate large bowl, whip butter, coconut oil, and sugar until the mixture becomes pale and airy, creating a smooth base.
- Incorporate the egg, freshly grated lime zest, and lime juice into the butter mixture, blending until fully integrated.
- Gently fold the dry ingredients into the wet mixture, stirring minimally to maintain a tender cookie texture.
- Delicately introduce shredded coconut and diced strawberries into the dough, distributing them evenly throughout.
- Using a cookie scoop or spoon, portion the dough onto the prepared baking sheet, leaving sufficient space between each cookie.
- Bake for 11-13 minutes, watching for lightly golden edges as an indicator of doneness.
- Remove from the oven and let cookies rest on the baking sheet for 3-4 minutes to firm up.
- Transfer cookies to a wire cooling rack, allowing them to reach room temperature and develop a crisp exterior.
Notes
- Swap out butter for coconut oil to make these cookies dairy-free and give an extra tropical twist to the flavor profile.
- Use gluten-free flour blend for a celiac-friendly version that maintains the same tender cookie texture.
- Freeze chopped strawberries before adding to prevent color bleeding and maintain distinct fruit chunks in the cookie dough.
- Press a few extra strawberry pieces and coconut flakes on top of cookies before baking for a more visually appealing and textured finish.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 12
- Calories: 133 kcal
- Sugar: 6 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 17 mg