Lime Glazed Coconut Shortbread

This is going to be a pseudo Tuesdays with Dorie post. The actual recipe was supposed to be a Coconut Tea Cake but at the last minute I realized that I didn't have any coconut milk, and I was out of rum (I plead the fifth on that one.) What I did have was a bag of coconut, a full stock of butter, and a Mojito craving that would have to remain unfulfilled. But shortbread is a classic that will never become boringly too familiar. And it's so obligingly versatile, Like a grey, cashmere cardigan.

These shortbread bars are so easy to throw together that it kind of makes you feel guilty. Something so good should require more work to achieve. What's the catch? Even the sun has a price on it. Because no one will be able to eat just one, these bars will cost you a stomach ache, resulting in a possible missed workout, followed by the anger and frustration which results from a missed workout.

No worries though. These have that rich, sandy texture, so beloved in shortbreads. They literally almost melt in your mouth. The toasted coconut adds it's subtle sweetness and lends an irresistible tweedy texture. The lime glaze is the perfect way to balance out all that sugar. I love coconut and lime together. But, if you prefer something plain, these bars are perfectly enjoyable even without a glaze. If you're feeling particularly masochistic, I'm sure these would be amazing with a dark chocolate ganache!

For the actual Tuesdays with Dorie recipe, please visit Carmen of Carmen Cooks. She will have the Coconut Tea Cake recipe on her gorgeous blog. It looks spectacular!

Lime Glazed Coconut Shortbread
(recipe adapted from Baking Bites)
*printer friendly Recipe*

Ingredients
2 1/4 cups of all-purpose flour
1/2 cup of sugar
1 teaspoon of lime zest
1/2 teaspoon of kosher salt
1 cup (2 sticks) of cold, unsalted butter, cut into tiny bits.
1 cup of toasted, unsweetened coconut (sweetened is ok)

Method
Toast the coconut: Preheat the oven to 350F. Place the coconut onto a cookie sheet and spread it out to form an even layer. Put to coconut in the oven and bake it for about 5-7 minutes or until it just starts to turn brown. Be careful. Once it changes colour, it will burn fast. Remove the toasted coconut from the oven and set it aside to cool. Leave the oven at 350F.

Line an 8x8 inch square baking pan with aluminum foil. Have the edges of the foil fold over the edges slightly for easy removal.

In a large bowl, Combine the sugar and lime zest. Using your fingers, work the lime zest into the sugar until it becomes moist and fragrant. Add the flour, and salt. Whisk to combine. Sprinkle the cut-up butter over the dry ingredients. Once again, use your fingertips to work the butter into the flour mixture until wet and incorporated. Pull out the mixer and, on low speed, beat the ingredients together. Be gentle at first so the dough doesn't fly all over the kitchen. Don't over beat. You want the mixture to resemble coarse, wet sand.

Pour the dough into the prepared pan and press it firmly down into an even layer.
Bake for 30-35 minutes or until the edges are gold and the top is slightly brown.
Remove from the oven and allow the bars to cool completely in the pan.

Lime Glaze (optional)
1/2 + 1/4 cup of confectioners sugar
1-3 teaspoons of lime juice

Method
In a medium bowl, combine 1/2 cup of the confectioners sugar and 2 teaspoons of the lime juice. If it's too thick, add another teaspoon of juice. If it's too thin, add another 1/4 cup of confectioners sugar. The glaze should be more on the runny side.
Using a fork or small whisk, drizzle over the cooled shortbread.

Makes about 20 small shortbread bars.