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toasted coconut shortbread cookie

(1)
AmmaWendy avatar
Blue Ribbon Recipe by
Wendy Rusch
@AmmaWendy
Cameron, WI

First cookie to disappear from your cookie tray! This cookie can be rolled out and cut into shapes as well. Just make 2 disks instead of logs before refrigerating.

Blue Ribbon Recipe

Buttery and crisp, there are bits of toasted coconut in every bite of these toasted coconut shortbread cookies. These easy-to-make cookies are not overly sweet and delicious once cooled out of the oven. But dipping them in chocolate and sprinkling a little extra coconut makes them special. We couldn't stop snacking on these delicious cookies.

— The Test Kitchen @kitchencrew
(1)
yield 12 serving(s)
prep time 1 Hr 30 Min
cook time 15 Min
method Bake

Ingredients For toasted coconut shortbread cookie

  • 1 1/2 c
    shredded coconut
  • 1 1/2 c
    softened butter
  • 1 c
    granulated sugar
  • 1 1/2 tsp
    sea salt
  • 1 Tbsp
    vanilla extract
  • 3 c
    all-purpose flour
  • 10 oz
    chocolate chips
  • additional toasted coconut, garnish

How To Make toasted coconut shortbread cookie

  • Toast coconut in a skillet.
    1
    In a skillet, add coconut and cook over medium heat. Toss or stir often until the coconut is lightly browned. It will burn fast so be careful. Set aside to cool.
  • Cream butter and sugar.
    2
    In a mixing bowl cream together butter and sugar until smooth and almost fluffy; 1 minute.
  • Blend in salt and vanilla extract.
    3
    Blend in salt and vanilla extract.
  • Slowly add the flour.
    4
    Slowly add flour on low speed until just incorporated and dough begins to form.
  • Add the toasted coconut.
    5
    Add coconut.
  • Form into 2 logs.
    6
    Form dough into 2 logs.
  • Wrap in plastic wrap and chill.
    7
    Wrap in plastic wrap and refrigerate for at least 1 hour.
  • Slice chilled log into cookies.
    8
    Preheat oven to 350 degrees F. Line cookie sheets with parchment. Slice log into 1/4” thick cookies.
  • Place on a baking sheet and bake.
    9
    Place cookies on pans at least 1" apart and bake until golden and starting to crisp; 13-15 minutes.
  • Let cookies cool on a cooling rack.
    10
    Allow to cool on the cookie sheet for 5 minutes. Then remove to racks to cool completely. They will crisp more as they cool.
  • Dip half the cookie in melted chocolate.
    11
    If desired, dip half the cookie in melted chocolate.
  • Top with a little toasted coconut.
    12
    Top with a little toasted coconut.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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