Description
These toasted coconut shortbread cookies offer a rich, buttery flavor combined with the nutty crunch of toasted coconut. Perfectly golden and lightly sweetened, they make an irresistible treat for any occasion or a delightful afternoon snack.
Ingredients
Scale
Ingredients
- 1 cup (226 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 2 cups (240 grams) all-purpose flour
- 1 cup (100 grams) shredded toasted coconut
- 1 teaspoon (5 ml) vanilla extract
- a pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toast Coconut: Spread the shredded coconut evenly on a baking sheet, and toast it in the oven for 5-7 minutes until it turns golden brown and emits a fragrant aroma, enhancing the cookie’s flavor.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender texture in the cookies. Then stir in the vanilla extract and salt for extra flavor.
- Add Flour: Gradually add the all-purpose flour into the creamed butter and sugar mixture, mixing just until combined to avoid overworking the dough and keep the cookies tender.
- Shape Dough: Transfer the dough onto a floured surface, roll it out evenly to about 1/4 inch thickness, and cut it into rectangular pieces for a classic shortbread shape.
- Bake Cookies: Arrange the cut dough pieces on the prepared baking sheet, ensuring some space between them, then bake for 15-20 minutes until the edges turn golden brown, indicating they are perfectly baked.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, which helps them firm up and achieve the ideal texture.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- Keep an eye on the coconut while toasting to prevent burning as it can turn quickly from golden to burnt.
- Roll dough evenly to ensure uniform baking and consistent cookie thickness.
- Store cookies in an airtight container at room temperature for up to a week.
- For added flavor, you can sprinkle a little sea salt on top before baking.
