Toasted coconut provides a wealthy and nutty style in these melt-in-the-mouth coconut shortbread cookies. Simple to make with solely 6 substances, they’ve a candy, buttery texture with scrumptious coconut taste.
I really like shortbread cookies and am all the time searching for new methods to jazz up my easy shortbread cookie recipe! Coconut shortbread is my newest favourite and now I ponder what took me so lengthy so as to add toasted coconut to shortbread.
I really like taking a traditional cookie and reinventing the wheel! Toasty coconut provides the proper nutty style to the crisp-buttery shortbread cookies and powdered sugar makes these mouthwatering whether or not you’re a coconut lover or not!
Different flavors I can’t get sufficient of in terms of shortbread embody cranberry shortbread cookies and chocolate chip whipped shortbread!
Ingredient Notes
- Coconut: I used unsweetened shredded coconut. Sweetened coconut leads to a sweeter cookie.
- Butter: I used a great high quality unsalted butter softened to room temperature.
- Vanilla extract: A high quality vanilla extract provides taste to the cookies. Different extracts might be used for extra taste like lemon extract or almond extract.
- Powdered sugar: I discover powdered sugar works finest in these cookies as a substitute of granulated sugar.
- All-purpose flour: I like to recommend utilizing a flour with a minimum of 11% protein.
- Salt: If utilizing salted butter then add only a pinch of salt.
- Garnish (non-compulsory): Further unsweetened coconut for the tops of the cookies.
The way to Make Coconut Shortbread
To begin, toast coconut by putting coconut in a single layer on a baking sheet. Bake within the oven for till frivolously golden. Cool fully.
In a big bowl or stand mixing bowl cream butter, vanilla and sugar till creamy.
Sift within the flour and salt, beat on low to mix then add the cooled shredded coconut and blend simply to mix. If the dough is crumbly, add extra butter.
Kind dough right into a log, wrap in plastic wrap and refrigerate.
Slice the dough log into slices, place on a parchment paper lined cookie sheet then sprinkle with extra coconut.
Bake the coconut shortbread cookies till frivolously golden across the edges. Cool on the cookie sheet then transfer to a wire rack to chill fully.
baking suggestions
- Sort of coconut: I used unsweetened coconut, however in the event you can solely discover sweetened coconut scale back the added sugar by a number of Tablespoons or preserve as is for a sweeter cookie.
- High quality butter: Shortbread has so few substances, it’s an amazing cause to splurge on a top quality butter for this recipe!
- Stand mixer vs. meals processor: For lots of my shortbread recipes, I really like to make use of a meals processor however with the added coconut on this one, it’s arduous to softly pulse within the coconut on the finish. Utilizing a stand mixer or mixing by hand works finest!
- Shaping the dough. When you like sq. shortbread, flatten the highest of the log of dough, in any other case get pleasure from a circle form to those cookies.
- Lower out cookies: Chill dough then minimize into shapes utilizing 2-inch diameter cookie cutters. Chill dough once more earlier than baking.
- Don’t skip chilling the dough: You need the dough rock strong! Chill for a minimum of an hour, however 4 hours as much as in a single day is finest to stop the cookies from spreading.
Serving Coconut Shortbread Cookies
Relating to serving your toasted coconut shortbread cookies, you’ll be able to get pleasure from them plain, dipped or drizzled! Listed here are a number of favourite concepts:
- Dip half the cookie in melted chocolate, my desire is darkish chocolate.
- Drizzle melted chocolate excessive of the cooled cookie.
- Make coconut shortbread sandwiches with Nutella or add a small quantity of raspberry jam between two cookies.
- Lime pair wells with coconut, so you can add some lime curd for sandwich cookies and even lime zest within the dough.
- For a simple dessert, crumble coconut shortbread over a bowl of ice cream, it’s so good!
- Serve with espresso or tea for a day snack or scorching chocolate for the children.
Extra Coconut Recipes
Nothing like a buttery shortbread cookie particularly Coconut Shortbread Cookies. Get pleasure from!
- ¾ cup unsweetened coconut shredded (toasted)
- ¾ cup unsalted butter softened
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- 1½ cups all objective flour
- ¼ teaspoon salt (if utilizing salted butter then add a pinch of salt)
EXTRAS
- 2-3 tablespoons unsweetened coconut
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Pre-heat the oven to 325F/163C, place the coconut in a single layer on a baking sheet, bake within the oven for five minutes till frivolously golden, transfer instantly to a clear bowl to chill.
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In a big bowl or stand mixing bowl beat the butter, vanilla and sugar for two minutes or till creamy, sift within the flour and salt, beat on low simply to nearly mix, add the cooled coconut and blend simply to mix, don’t over combine.
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Kind right into a log (9½-10 inches/ 24 -25 cm lengthy, wrap in plastic wrap and refrigerate for one hour.
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Pre-heat oven to 320F/160C.
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Slice the log into 20 slices, place on a parchment paper lined cookie sheet, sprinkle with coconut (not toasted). Bake the cookies for 10-Quarter-hour or till very frivolously golden across the edges. Let cool on the cookie sheet for 10-Quarter-hour then transfer to a wire rack to chill fully. Get pleasure from!
Make Forward, Storage and Freezing Coconut Shortbread Cookies
Make forward: Make the coconut shortbread as much as two days upfront and preserve tightly wrapped within the fridge till able to bake.
Retailer: Retailer baked cookies in an hermetic container at room temperature as much as per week or in the event you like chilled cookies within the fridge for as much as 10 days.
Freeze baked cookies: You may freeze the baked coconut shortbread for as much as 3 months. I wish to layer mine between parchment paper.
Freeze unbaked cookie dough: Freeze the unbaked shortbread cookie dough for as much as 3 months. I wish to wrap mine tightly in plastic wrap then foil. Thaw within the fridge then bake in keeping with instructions.
Energy: 133kcal | Carbohydrates: 11g | Protein: 1g | Fats: 10g | Saturated Fats: 7g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 2g | Trans Fats: 0.3g | Ldl cholesterol: 18mg | Sodium: 32mg | Potassium: 34mg | Fiber: 1g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 1mg
