Description
These Toasted Coconut Shortbread cookies are a delightful combination of buttery shortbread and toasted coconut, offering a rich, nutty flavor with every bite. Perfect for tea time, special occasions, or simply as an afternoon treat, these cookies are both easy to make and incredibly satisfying.
Ingredients
Scale
For the Shortbread:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cornstarch
- 1 teaspoon vanilla extract
For the Toasted Coconut:
- 1 cup unsweetened shredded coconut
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
Step 1: Toast the Coconut
- Preheat your oven to 350°F (175°C).
- In a pan over medium heat, melt the butter and add the shredded coconut. Stir frequently and toast until golden brown, about 5-7 minutes.
- Once toasted, remove from heat and stir in vanilla extract. Set aside to cool.
Step 2: Make the Dough
- In a mixing bowl, beat the softened butter and powdered sugar until smooth and creamy.
- Add the vanilla extract, salt, cornstarch, and flour. Mix until combined to form a dough.
- Gently fold in the toasted coconut.
Step 3: Shape and Bake
- Wrap the dough in plastic wrap and chill for 30 minutes in the refrigerator.
- Preheat your oven to 350°F (175°C). Roll the dough out on a lightly floured surface to 1/4-inch thickness.
- Cut into desired shapes and place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on a wire rack.
Notes
- Chilling the dough before baking ensures the cookies hold their shape.
- You can roll the dough in extra toasted coconut before baking for more texture.
- Store these cookies in an airtight container at room temperature for up to one week, or freeze them for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 180
- Sugar: 7g
- Sodium: 90mg
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg