Description
Toasted Coconut Shortbread is a buttery, tender cookie with a rich coconut flavor, perfect for tea time or as a delightful dessert treat.
Ingredients
Units
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- 1 cup unsweetened shredded coconut
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast in the oven for 5–7 minutes, stirring occasionally, until golden brown. Let cool.
- In a large bowl, beat the butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and salt.
- Gradually add the flour and mix until combined.
- Stir in the toasted coconut until evenly distributed.
- Divide the dough in half, shape each into a log about 2 inches in diameter, and wrap in plastic wrap. Chill for at least 1 hour until firm.
- Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper.
- Slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheets.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container for up to one week.
- For extra coconut flavor, use coconut extract in place of vanilla.
- Dough can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg