TOASTED COCONUT SHORTBREAD
Cooking time doesn't include toasting the coconut or chilling the dough. You can serve these plain or dipped half in chocolate or fill them in pairs with raspberry jam, lime curd, nutella, or my new favorite (which I found at Sugar Pill in Seattle) Hey Boo coconut jam. Adapted from Bon Appetit, April 2004 by way of Smitten Kitchen
Provided by momaphet
Categories Dessert
Time 50m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender until coarsely ground.
- Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.).
- Preheat oven to 325°F Line a rimmed baking sheet with parchment paper.
- Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies. OR.
- Before chilling form dough into a log - 1 3/4- to 2-inch-diameter, wrap well in plastic and then place in a baggie or foil. After chilling, with a thin bladed sharp knife slice scant 1/4-inch thick rounds. Place on cookie sheets as above.
- Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.).
- Note 1 - If you can't find unsweetened, use sweetened and cut back the sugar by 2 tablespoons.
- Note 2 - for unsweetened coconut, the smaller amount of salt, with sweetened, the larger amount. If you don't have Kosher salt, halve the amount of table salt.
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THE UNDRAFTED
[email protected]These cookies were a delicious treat! I will definitely be making them again.
Lizamezulu Mpofu
[email protected]I would definitely recommend these cookies to anyone who loves coconut and shortbread.
Mahamane Traore
[email protected]These cookies are perfect for a quick and easy dessert.
Allyson Blanchfield
[email protected]I love the combination of coconut and shortbread in these cookies.
Ruel Knight
[email protected]These cookies are so easy to make and they're always a crowd-pleaser.
Niya Dawson
[email protected]I was disappointed with these cookies. They were bland and didn't have much coconut flavor.
ogabs Mike
[email protected]I followed the recipe exactly and the cookies turned out great! They were the perfect combination of sweet and salty.
Zohaib 2.O
[email protected]These cookies were a little too crumbly for my taste, but the flavor was good.
Laxman Karkee
[email protected]The toasted coconut added a nice touch to these classic shortbread cookies.
Fake Love
[email protected]These cookies were easy to make and turned out perfect! I'll definitely be making them again.
Iyke araphat
[email protected]I'm not usually a fan of coconut, but these shortbread cookies were amazing! The coconut flavor was subtle and the cookies were so buttery and delicious.
Jordan Millines
[email protected]This shortbread was a hit at my holiday party! The toasted coconut added a delicious flavor and the cookies were perfectly crumbly.