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Citrus Coconut Macadamia Shortbread


  • 1 cup Earth Balance vegan “butter”
  • 3/4 cup icing sugar
  • 1 tsp gluten free vanilla
  • 1/2 tsp lemon extract
  • zest from 1 lemon
  • 3/4 cup shredded unsweetened coconut
  • 2 cups gluten free flour blend (I like to use Compliments gluten free flour blend)
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup finely chopped macadamia nuts


  • In a small bowl whisk the gluten free flour blend, baking powder and salt.
  • In a stand mixer beat the vegan “butter until creamy.
  • Gradually add the icing sugar and beat until smooth.
  • Add vanilla, lemon extract and lemon zest.
  • Add the flour mixture to the wet ingredients and beat on low speed until blended.
  • Add the coconut and macadamia nuts. Stir to combine.
  • Shape dough into a long log and wrap in saran wrap.
  • Place in refrigerator for 3-4 hours or overnight.
  • Preheat oven to 350 degrees.
  • Line 2 cookie sheets with parchment paper.
  • Slice cookie log into 1/2 inch slices.
  • Place slices on cookie sheet and bake for 10-12 minutes.
  • Remove from oven and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!