Use a thermometer and constant stirring for the curd; lime juice alone does not reliably cook the egg.
Coconut shortbread shells filled with a fully cooked, chilled lime curd.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Coconut Lime Curd Shortbread Sandwiches Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixer
- saucepan
- whisk
- thermometer
- fine sieve
- shallow dish
- two 13 x 18-inch half sheets
- parchment
- rack
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Mix shells and cook curd
- Mix shells and cook curd: Stir dough butter and powdered sugar smooth; mix in flour, coconut and salt until a dough gathers. In a small saucepan whisk egg, curd sugar and lime juice. Cook over low heat, stirring constantly until thick and a thermometer reads 170°F (77°C); do not boil. Off heat stir in curd butter and zest, strain into a shallow dish and refrigerate 60 minutes until cold, while shells are shaped and baked.
Shape and chill
- Shape and chill: Divide all dough into 32 equal portions (about 15 g each). Press between parchment into 2-inch rounds, 1/4 inch thick. Keep the tops flat. Refrigerate 30 minutes until firm.
Bake the whole batch
- Bake the whole batch: Heat oven to 325°F (165°C) conventional or 300°F (150°C) fan. Use two parchment-lined 13 x 18-inch half sheets, 16 discs per sheet, spaced at least 1 inch apart. Bake one tray at a time on the middle rack for 18–22 minutes, turning front to back halfway; keep the waiting tray refrigerated. Edges and bases should be pale gold and the centers dry. Whole-batch oven time is 44 minutes for both trays.
Cool and fill
- Cool and fill: Rest shells 10 minutes on trays and 20 minutes on a rack. Spread about 1 1/2 tsp cold curd on each of 16 bottoms; cap with the remaining shells. Refrigerate sandwiches 30 minutes to settle. Cooling/setting is 60 minutes including tray rest; curd chilling overlaps shell preparation and baking.
Timing and scaling
- Timing and scaling: 40 min hands-on + 30 min required chill/rest + 44 min whole-batch oven baking + 60 min cooling/setting = 174 min. Cooling includes tray/pan rests and runs from the final tray; earlier-tray cooling may overlap later baking. Ingredient warm-up and frozen-dough thawing are extra; preheat during shaping/chilling. The curd's 60-minute chill runs during dough chilling and both trays; if still warm after the shells cool, wait longer before assembly. Scale ingredients and US equivalents, not oven temperature, piece sizes or per-tray bake time; extra trays extend the whole-batch time.
Chef’s Science & Pro Tips
Ingredient science
Coconut interrupts the wheat matrix, while the egg-thickened curd adds a separate moist filling that requires cold storage.
Technique & texture
Use a thermometer and constant stirring for the curd; lime juice alone does not reliably cook the egg.
Finishing & serving
Fill near serving for crisper shells, and keep completed sandwiches refrigerated; their crumb softens as curd moisture migrates.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 2 hours | Serve within 2 hours. Keep chilled except for serving; return leftovers promptly to refrigeration. |
| Refrigeration | 4 days | Up to 4 days. Store airtight at 40°F (4°C) or colder. Keep covered while bringing a serving portion to room temperature. |
| Raw freezing | 1 month | Up to 1 month. Freeze the unfilled dough tightly wrapped. Thaw overnight in the refrigerator, then shape and complete the stated chill. Prepare the filling fresh. Thawing time is additional. |
| Baked freezing | 1 month | Up to 1 month. Freeze unfilled cookie shells airtight with parchment between layers. Thaw covered overnight in the refrigerator. Fill after thawing. |
| Restoring | As described | Serve after thawing. Do not oven-refresh the assembled or coated cookies. Thaw shells, prepare fresh filling, then assemble as directed. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 16 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
What makes these different from glazed lemon cookies?
Coconut interrupts the wheat matrix, while the egg-thickened curd adds a separate moist filling that requires cold storage.
How do I know the curd is cooked?
Use a thermometer and constant stirring for the curd; lime juice alone does not reliably cook the egg.
Can I fill them a week ahead?
Fill near serving for crisper shells, and keep completed sandwiches refrigerated; their crumb softens as curd moisture migrates.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
