Toasted Coconut Shortbread Cookie

Wendy Rusch

By
@snooksk9

First cookie to disappear from your cookie tray! :o)


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Comments:

Prep:

1 Hr 30 Min

Cook:

15 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love shortbread cookies and adding coconut takes them over the top. This cookie is not overly sweet. Dipping them in chocolate makes 'em extra yummy.

Ingredients

1 1/2 c
coconut
1 1/2 c
butter, soft
1 c
sugar
1 1/2 tsp
sea salt
1 Tbsp
vanilla
3 c
all purpose flour

Directions Step-By-Step

1
In 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.
2
In 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.
3
If 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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American