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Coconut Key Lime Meltaways Recipe: Bright, Buttery Bites

Coconut Key Lime Meltaways

Tender, buttery slice-and-bake cookies filled with fresh Key lime flavor and finely shredded coconut. Cornstarch gives these delicate cookies their signature soft, crumbly texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1/2 cup (60 g) Confectioners’ sugar
  • 1 tablespoon Finely grated Key lime zest
  • 2 tablespoons Fresh Key lime juice
  • 1 teaspoon Vanilla extract
  • 1 3/4 cups (220 g) All-purpose flour
  • 1/2 cup (60 g) Cornstarch
  • 1/4 teaspoon Fine salt
  • 1/2 cup (40-45 g) Finely shredded sweetened coconut
Finishing
  • As needed Additional confectioners’ sugar for coating

Method
 

Step-by-Step
  1. Beat the softened butter and 1/2 cup confectioners’ sugar until smooth and creamy, about 1-2 minutes. Mix in the Key lime zest, fresh Key lime juice, and vanilla extract.
  2. Whisk the all-purpose flour, cornstarch, and fine salt together in a separate bowl. Add the dry mixture gradually to the butter mixture, mixing only until the dough comes together.
  3. Fold in the finely shredded sweetened coconut until evenly distributed. Divide the dough in half and shape each portion into a log about 1 1/2 inches in diameter.
  4. Wrap both logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm. The wrapped logs can also be frozen for longer storage.
  5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the chilled logs into rounds about 1/4 inch thick and arrange them on the prepared sheets.
  6. Bake for 10-12 minutes per tray, watching for edges that are just beginning to turn pale golden. Keep the centers light and remove the cookies before they become deeply browned.
  7. Cool the cookies on the baking sheet for several minutes before transferring them to a rack. Dust generously with confectioners’ sugar while warm or once completely cool.

Notes

Use fresh Key lime zest and juice for the most floral citrus flavor, though regular Persian limes may be substituted. Chill the dough thoroughly for clean slices and minimal spreading. Store fully cooled cookies in an airtight container and freeze wrapped dough logs for longer storage.