Coconut Shortbread
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Coconut Shortbread
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Toasted coconut adds a rich and nutty taste in these melt-in-the-mouth coconut shortbread cookies. Easy to make with only 6 ingredients.
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Ingredients
- ¾ cup unsweetened coconut shredded (toasted)
- ¾ cup unsalted butter softened
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- 1½ cups all purpose flour
- ¼ teaspoon salt (if using salted butter then add a pinch of salt)
EXTRAS
- 2-3 tablespoons unsweetened coconut
Instructions
- Pre-heat the oven to 325F/163C, place the coconut in one layer on a baking sheet, bake in the oven for 5 minutes until lightly golden, move immediately to a clean bowl to cool.
- In a large bowl or stand mixing bowl beat the butter, vanilla and sugar for 2 minutes or until creamy, sift in the flour and salt, beat on low just to almost combine, add the cooled coconut and mix just to combine, do not over mix.
- Form into a log (9½-10 inches/ 24 -25 cm long, wrap in plastic wrap and refrigerate for one hour.
- Pre-heat oven to 320F/160C.
- Slice the log into 20 slices, place on a parchment paper lined cookie sheet, sprinkle with coconut (not toasted). Bake the cookies for 10-15 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for 10-15 minutes then move to a wire rack to cool completely. Enjoy!
Notes
- If the dough is too dry then add a bit more butter. Be sure to use flour with at least 11 % protein and chill the dough, this will help keep the cookies from spreading.
- Make ahead: Make the coconut shortbread up to two days in advance and keep tightly wrapped in the refrigerator until ready to bake.
- Store: Store baked cookies in an airtight container at room temperature up to a week or if you like chilled cookies in the refrigerator for up to 10 days.
- Freeze baked cookies: You can freeze the baked coconut shortbread for up to 3 months. I like to layer mine between parchment paper.
- Freeze unbaked cookie dough: Freeze the unbaked shortbread cookie dough for up to 3 months. I like to wrap mine tightly in plastic wrap then foil. Thaw in the refrigerator then bake according to directions.
Nutrition Information
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Calories
133kcal
(7%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
18mg
(6%)
Sodium
32mg
(1%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
213IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 32mg | 1% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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