Description
Toasted coconut shortbread cookies are a delightful treat that combines the rich, buttery flavor of traditional shortbread with the tropical essence of toasted coconut.
Ingredients
- Unsalted butter: 1 cup (226 grams), softened
- Granulated sugar: 1/2 cup (100 grams)
- All-purpose flour: 2 cups (240 grams)
- Shredded toasted coconut: 1 cup (100 grams)
- Vanilla extract: 1 teaspoon (5 ml)
- Salt: a pinch
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Toast the shredded coconut on a baking sheet for 5-7 minutes until golden brown and fragrant.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Stir in the vanilla extract and salt.
- Gradually add the all-purpose flour to the butter mixture and mix until just combined.
- Transfer the dough to a floured surface, roll it out to 1/4 inch thick, and cut into rectangular pieces.
- Place the cut pieces on the prepared baking sheet and bake for 15-20 minutes until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use unsweetened shredded coconut for better control over sweetness.
- Store cookies in an airtight container at room temperature for up to a week.
- Cookies can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: toasted coconut, shortbread cookies, dessert, baking