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toasted coconut shortbread cookie

(1 rating)
Blue Ribbon Recipe by
Wendy Rusch
Cameron, WI

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

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
(1 rating)
prep time 1 Hr 30 Min
cook time 15 Min
method Bake

Ingredients For toasted coconut shortbread cookie

  • 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

How To Make toasted coconut shortbread cookie

  • 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.

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