Vegan Treats for Two: Crispy Coconut Lime Cookies

Zesty! Zingy! Zippy!

These are crispy and crumbly, similar to shortbread, with coconut and lime zest in the cookies and a zesty lime drizzle on top. This recipe yields six cookies. Why six cookies if it's meant to be for two people? Because they are tiny!

Crispy Coconut-Lime Cookies for Two

Makes 6 tiny cookies

10 g all purpose flour, sifted (plus more later)
20 g powdered sugar (plus more for the drizzle)
30 g vegetable oil or melted coconut oil
12 g water
1/2 tsp fresh lime zest
50 g all purpose flour
20 g unsweetened shredded coconut
1/8 tsp salt

For the drizzle:

40 g powdered sugar, sifted
10 g fresh lime juice
1/4 tsp fresh lime zest (plus a bit more for the top if you want)

1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. Preheat the oven to 300 degrees F (150 C) and line a small cookie sheet with parchment paper. See notes for parchment paper safety.*

2. In a small bowl combine the 10 grams of flour, 20 grams of powdered sugar, oil, water, and lime zest and use a mini whisk to whisk until smooth. Let that mixture rest for five minutes and whisk it again until it becomes creamy and almost like a pale caramel. It will take about 30 seconds of vigorous whisking.

3. Add the flour, coconut, and salt and use a spoon to stir until just combined. Try to only stir it until all the ingredients are incorporated. Too much stirring will make these cookies tough and chewy. The dough should be firm but not dry and crumbly. If it's too dry you can add a tiny bit more water. And if the dough is too sticky you can add a bit more flour, always trying not to overwork the dough. The consistency should be similar to the cookies in the video below, only a bit lumpier because of the coconut. You can skip to the 1:47 mark to check out what the dough looks like.

4. Use a small 1 3/4 inch cookie cutter to shape the cookies directly onto the parchment paper. Check out the video below at the 1:47 mark to see how I do that using a small spoon and my little cookie cutter. If you don't have a small cookie cutter, you can divide the dough into six pieces and then shape each piece into a ball. Place each ball of cookie dough onto the parchment paper and flatten them slightly until they're a bit less than 1/3 inch tall.

5. Bake for 10 minutes, then rotate the cookie sheet and bake for 10 more minutes. If you want your cookies to look golden brown on top you may need to change the oven setting to BROIL and crank up the heat to 350 for the last two minutes. But watch it closely or the parchment paper might burn!

6. Transfer the cookies to a cooling rack and let them cool down to room temperature before you continue.

7. In a small bowl or cup combine the 45 grams of powdered sugar, lime juice, and 1/4 teaspoon of lime zest and stir until smooth. The icing should be thick and creamy. If it's too watery just add a bit more sifted powdered sugar, and if it's too hard and it doesn't flow easily just squeeze a bit more lime juice in there.

8. Drizzle the icing all over the cookies and sprinkle a bit more lime zest on top while the icing is still wet if you want to give them a little pop of color. Let the icing dry for a few minutes at room temperature and enjoy!

IMPORTANT: I bake these in my toaster oven. Most parchment papers come with a warning that says something like "not for use in toaster ovens", because parchment paper is flammable and the heating elements inside toaster ovens could potentially start a fire. The instruction manual/recipe booklet that came with my toaster oven calls for the use of parchment paper in some of the recipes, therefore I have assumed that it's safe to use parchment paper in my toaster oven, but you should do your own research and decide for yourself if you think it will be safe for you to use parchment paper in your little oven. If you can't find the info in your manual, contact the manufacturer and ask them if it is safe to use parchment paper in your toaster oven!


. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use a digital scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of Wilton measuring spoons.

. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.

This video is for the Chocolate-Covered Shortbread Cookies I shared the other day, but the method of pressing the cookie dough into the cookie cutter is the same. Skip to 1:47 if you'd like to see what that looks like.

Can you believe Vegan MoFo is almost over already? Madness! Happy weekend, everyone! :)


  1. Replies
    1. It makes a nice change from all the chocolate. But that's enough now! Back to chocolate! :D

  2. I love the lime and coconut combination, and love that I can enjoy it without needing coconut oil. :)

    1. I had to do a recipe with non-mandatory coconut oil after those scones the other day! :P

  3. These are so pretty! I love topping cookies and breads with zest, it really makes the flavours zing.

    1. Thanks, Jojo! Citrus zest is kind of like mother nature's sprinkles, only better! :)


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