Description

These Toasted Coconut Shortbread Cookies are buttery, crisp, and loaded with nutty toasted coconut flavor. Perfect for pairing with tea or as a delightful holiday treat.

Ingredients

Units Scale

1 cup unsweetened shredded coconut
1 cup (2 sticks) unsalted butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

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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 once, until golden brown. Let cool.
In a large bowl, cream together the butter and powdered sugar until light and fluffy.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture and mix until combined.
Fold in the toasted coconut until evenly distributed.
Divide the dough in half and shape each portion into a log. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Slice dough into 1/4-inch thick rounds and place on the prepared baking sheets.
Bake for 12-15 minutes, or until the edges are lightly golden. Cool on wire racks.

Notes

Store in an airtight container for up to a week.
You can substitute sweetened coconut, but reduce the sugar slightly.
Optional: dip half of each cookie in melted chocolate for an elegant touch.

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 3g
Sodium: 40mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg