Toasted Coconut Shortbread Cookie
Delight in the rich, buttery texture of toasted coconut shortbread cookies, perfectly crisp and flavorful for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup toasted shredded coconut
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Toast the shredded coconut in a dry skillet over medium heat until golden, stirring frequently, then set aside to cool.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the toasted coconut evenly throughout the dough.
- Form the dough into a log about 2 inches in diameter and wrap in plastic wrap; chill for at least 1 hour.
- Slice the chilled dough into 1/4 inch thick rounds and place them on the prepared baking sheet.
- Bake for 18-22 minutes or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, sprinkle a pinch of sea salt or drizzle melted chocolate over cooled cookies.
Find it online: https://auntyspices.com/toasted-coconut-shortbread-cookie/