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Toasted Coconut Shortbread Cookie

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These Toasted Coconut Shortbread Cookies combine a buttery, crumbly texture with the rich, nutty flavor of toasted coconut for a deliciously simple treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup sweetened shredded coconut

Instructions

  1. Preheat your oven to 325°F (163°C). Spread the shredded coconut evenly on a baking sheet and toast in the oven for 5–7 minutes, stirring once halfway, until golden and fragrant. Remove and let cool.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  6. Fold in the toasted coconut evenly throughout the dough.
  7. Roll the dough into a log, wrap in plastic, and chill for at least 30 minutes.
  8. Slice the chilled dough into 1/4-inch thick rounds and place on a parchment-lined baking sheet.
  9. Bake for 15–18 minutes, or until the edges are lightly golden.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, sprinkle a little sea salt on top of the cookies before baking or dip half of each cookie in melted dark chocolate once cooled.

Find it online: https://mommiesmore.com/toasted-coconut-shortbread-cookie/