Lime Macadamia Butter Cookies with Hibiscus Glaze 

These Lime Macadamia Butter Cookies with Hibiscus Glaze from Pineapple & Coconut are tropical decadence in bite‑sized form. Crisp, buttery shortbread is enriched with toasted macadamia nuts and a hint of fresh lime, then dipped in vibrant hibiscus-infused icing and finished with pink hibiscus flake salt. Each cookie marries nutty richness, citrus brightness, and floral tang—resulting in an elegant and memorable treat. Perfect for gifting, tea time, or just a special snack, they’re as beautiful as they are flavorful. 

Ingredients

• 100 g macadamia nuts, toasted and finely ground
  
  

• 226 g (1 cup) unsalted butter, cool room temperature
  
  

• 200 g granulated sugar
  
  

• ½ tsp kosher salt
  
  

• 1 tsp vanilla extract
  
  

• 2 large egg yolks, cold
  
  

• 30 ml fresh lime juice
  
  

• 400 g all-purpose flour, sifted
  
  

For the hibiscus glaze:

• 60 ml water
  
  

• 60 g granulated sugar
  
  

• 10 g dried hibiscus flowers
  
  

• ½ tsp vanilla extract
  
  

• 250 g confectioners’ sugar
  
  

To finish:

• Hibiscus flake salt or coarse flake salt for sprinkling on glazed cookies
  
  

Directions

1. Preheat oven to 325 °F. Toast macadamias 6–8 min until golden, then let cool.
   
   

2. Pulse cooled nuts with ~2 Tbsp sugar and ~50 g flour until fine powder; mix with remaining flour.
   
   

3. Cream butter, remaining sugar, salt, and vanilla until smooth. Add egg yolks one at a time, then lime juice. Mix in flour‑nut blend until dough just comes together.
   
   

4. Divide dough into discs, wrap and chill for 4 hours to overnight until firm.
   
   

5. Roll dough between wax/parchment paper to ¼″ (8 mm) thick. Cut with desired shapes. Freeze shapes briefly to preserve edges.
   
   

6. Bake until edges just set, bottoms light golden. Let cool completely.
   
   

7. Meanwhile make hibiscus syrup: simmer water, sugar, and hibiscus flowers; steep, strain, cool, and mix with vanilla. Whisk into powdered sugar until pourable.
   
   

8. Dip cooled cookies into glaze, add a sprinkle of hibiscus flake salt, and let stand until glaze sets (~1 hour).
   
   

Nutrients (Estimated per cookie; recipe makes ~60 cookies)

Calories: ~110 kcal
Carbohydrates: ~13 g
Protein: ~1 g
Fat: ~6 g
Fiber: ~0.3 g
Sugar: ~7 g
Sodium: ~30 mg