Toasted coconut provides a wealthy and nutty style in these melt-in-the-mouth coconut shortbread cookies. Simple to make with solely 6 elements, they’ve a candy, buttery texture with scrumptious coconut taste.
I really like shortbread cookies and am at all times in search of new methods to jazz up my simple 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 basic cookie and reinventing the wheel! Toasty coconut provides the right 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 relating to shortbread embody cranberry shortbread cookies and chocolate chip whipped shortbread!
Ingredient Notes
- Coconut: I used unsweetened shredded coconut. Sweetened coconut ends in a sweeter cookie.
- Butter: I used a great high quality unsalted butter softened to room temperature.
- Vanilla extract: A top quality vanilla extract provides taste to the cookies. Different extracts might be used for added 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-obligatory): Further unsweetened coconut for the tops of the cookies.
The best way to Make Coconut Shortbread
To start out, toast coconut by putting coconut in a single layer on a baking sheet. Bake within the oven for till flippantly golden. Cool utterly.
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 flippantly golden across the edges. Cool on the cookie sheet then transfer to a wire rack to chill utterly.
baking ideas
- Sort of coconut: I used unsweetened coconut, however should you can solely discover sweetened coconut cut back the added sugar by a couple of Tablespoons or preserve as is for a sweeter cookie.
- High quality butter: Shortbread has so few elements, it’s a terrific motive 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 onerous to softly pulse within the coconut on the finish. Utilizing a stand mixer or mixing by hand works finest!
- Shaping the dough. In case 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.
- Reduce out cookies: Chill dough then lower 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 stable! Chill for a minimum of an hour, however 4 hours as much as in a single day is finest to forestall the cookies from spreading.
Serving Coconut Shortbread Cookies
In terms of serving your toasted coconut shortbread cookies, you possibly can get pleasure from them plain, dipped or drizzled! Listed here are a couple of favourite concepts:
- Dip half the cookie in melted chocolate, my choice 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 youngsters.
Extra Coconut Recipes
Nothing like a buttery shortbread cookie particularly Coconut Shortbread Cookies. Take pleasure in!
- ¾ cup unsweetened coconut shredded (toasted)
- ¾ cup unsalted butter softened
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- 1½ cups all function flour
- ¼ teaspoon salt (if utilizing salted butter then add a pinch of salt)
EXTRAS
- 2-3 tablespoons unsweetened coconut
-
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 flippantly golden, transfer instantly to a clear bowl to chill.
-
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 virtually mix, add the cooled coconut and blend simply to mix, don’t over combine.
-
Kind right into a log (9½-10 inches/ 24 -25 cm lengthy, wrap in plastic wrap and refrigerate for one hour.
-
Pre-heat oven to 320F/160C.
-
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 flippantly golden across the edges. Let cool on the cookie sheet for 10-Quarter-hour then transfer to a wire rack to chill utterly. Take pleasure in!
Make Forward, Storage and Freezing Coconut Shortbread Cookies
Make forward: Make the coconut shortbread as much as two days prematurely 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 every week or should 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 accordance 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
