Toasted Coconut Shortbread
Delight your taste buds with the rich, buttery goodness of Toasted Coconut Shortbread—a simple yet irresistible treat that combines melt-in-your-mouth shortbread with the nutty, caramelized flavor of golden toasted coconut. This recipe features a harmonious blend of softened butter, granulated sugar, and all-purpose flour, elevated by the crunchy texture and tropical aroma of freshly toasted, unsweetened shredded coconut. With just 15 minutes of prep time and a hands-off chill period, these slice-and-bake cookies are as convenient as they are delicious. Perfect for afternoon tea, holiday dessert platters, or a quick indulgence, these shortbread cookies are a must-try for coconut lovers. Plus, they keep beautifully for up to five days—if you can resist eating them all in one sitting!
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Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup unsalted butter (softened)
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Spread the shredded coconut in a single layer on a baking sheet.
Step 2
Toast the coconut in the preheated oven for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Keep an eye on it to prevent burning. Let it cool completely.
Step 3
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and sugar until the mixture is light and fluffy, about 2-3 minutes.
Step 4
Add the vanilla extract and mix until fully incorporated.
Step 5
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add these dry ingredients to the butter mixture, mixing on low speed until a dough forms.
Step 6
Gently fold in the toasted coconut until it is evenly distributed throughout the dough.
Step 7
Transfer the dough onto a sheet of parchment paper, shape it into a rectangular or cylindrical log about 2 inches in diameter, and wrap it tightly. Refrigerate the dough for at least 1 hour, or until firm.
Step 8
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
Step 9
Unwrap the chilled dough and slice it into 1/4-inch thick rounds. Place the rounds on the prepared baking sheets, leaving about 1 inch of space between each cookie.
Step 10
Bake in the preheated oven for 18-22 minutes, or until the edges are just starting to turn golden brown. Rotate the baking sheets halfway through for even baking.
Step 11
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Serve and enjoy your Toasted Coconut Shortbread! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | 666.5 grams (666.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3522 |
| Total Fat 248.40g | 318% |
| Saturated Fat 169.90g | 850% |
| Cholesterol 517mg | 172% |
| Sodium 664mg | 29% |
| Total Carbohydrate 304.90g | 111% |
| Dietary Fiber 21.50g | 77% |
| Total Sugars 107.20g | |
| Protein 32.80g | 66% |
| Vitamin D 117IU | 584% |
| Calcium 104mg | 8% |
| Iron 14mg | 79% |
| Potassium 797mg | 17% |
Source of Calories