Coconut and Lime Straws

You need to try these delightful little crunchy straws, packed full of coconut and zingy lime flavour. I don’t think these dairy-free and egg-free coconut cookies are like any others i’ve ever tried – they are uniquely crunchy but with a chewy bite from the toasty coconut and the lime icing gives such a lovely zing to finish off the effect

Coconut straws with bag loads of coconut and lime flavours are the perfect cookie for any summer occasion, or after some spicy food with a bowl of tropical fruit or ice cream. If you’re celebrating Cinco de Mayo then you may want to whip up a batch of these to complete the festivities!

These cookies are also supremely easy to make, you just need to factor in the time to chill in the dough which will enable you to slice the cookie sticks neatly and prevent them from spreading too much on baking.

It can be difficult to find desiccated coconut that is free from traces of nuts and peanuts, but i’ve found that the coconut from Coconut Merchant is allergy safe as well as organic and ethically sourced, plus it’s really good quality. I’m lucky enough that they send me freebies, but i would still go out of my way to buy this brand.

lucylox

Coconut and Lime Straws

dairy-free, egg-free. peanut-free, nut-free, vegan and vegetarian

Print Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Servings: 8

Course: cookie

Ingredients Method

Ingredients

  

• 40 g dairy-free butter or margarine
• 65 g granulated sugar
• 1 pinch salt
• 40 g desiccated coconut
• 60 g plain flour
• 1 tbsp dairy-free milk
• 1 lime zested

for the icing

• 2 tbsp icing sugar
• 1 squeeze lime juice

Method

 

1. Cream together the butter, sugar and salt until light and fluffy
2. Mix in the coconut, flour and milk and bring together to form a crumbly dough
3. press into a small lined baking tin (it wants to be about ½cm thick) and place in the fridge to set
4. Preheat the oven to 170℃
5. Cut the chilled dough into 1cm wide sticks and place onto a lined baking sheet
6. Bake for 14 minutes, then turn the sticks over and bake for a further 2-4 minutes until both sides are golden. Leave to cool
7. Once cooled. Make the icing by mixing the icing sugar and lime juice until you have a smooth yet runny icing. Drizzle over the sticks and then decorate with a little more lime zest and coocnut.