toasted coconut shortbread cookies

How To Make toasted coconut shortbread cookies

• 1

  In a large bowl, beat butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, flour, and salt. Beat on low for one minute, then on high for 3 to 4 minutes. Add toasted coconut and fold in until distributed. Roll dough into a large ball, cover in plastic wrap, and refrigerate for 1-2 hours.
• 2

  Preheat the oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper, set aside.
• 3

  Roll the dough out to approximately ⅛ to ¼ inch thick and cut into your favorite shape. Place on prepared cookie sheets and bake for 7-10 minutes until just set and edges have not yet begun to brown. Cool on wire racks.
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