Toasted Coconut Shortbread Cookie
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- 1 1/2 c
- 1 1/2 c
- butter, soft
- 1 c
- 1 1/2 tsp
- sea salt
- 1 Tbsp
- 3 c
- all purpose flour
1In a skillet, add coconut and cook over medium heat. Tossing or stirring often until coconut is lightly browned. (It will burn fast so be careful) Set aside to cool.
2In a mixing bowl cream together butter and sugar until smooth and almost fluffy, 1 minute. Blend in salt and vanilla. Slowly add flour on low speed, until just incorporated and dough begins to form. Add coconut. Form dough into 2 logs. Wrap in plastic wrap and refrigerate for at least 1 hr.
Preheat oven to 350. Line cookie sheets with parchment. Slice log into ¼” thick cookies. Place cookies on pans at least 1" apart and bake until golden and starting to crisp, 13-15 minutes. Allow to cool on cookie sheet 5 minutes then remove to racks to cool completely. Will crisp more as they cool.
3If desired, cookies may be dipped or drizzled with chocolate or white chocolate and sprinkled with toasted coconut , chopped nuts or a desired sprinkle.
This cookie can be rolled out and cut into shapes as well. Just make 2 disks instead of logs before refrigerating.