Coconut Shortbread Cookies – Step into the realm of Coconut Shortbread Cookies, where the ideal mixture of buttery goodness and tropical coconut flair awaits. Crafting these treats is a breeze, thanks, to a handful of ingredients like all-purpose flour sweetened shredded coconut and a dash of vanilla extract.
I can still vividly recall the moment I first baked these Coconut Shortbread Cookies. It was a drizzling afternoon when I sought to create something special yet effortlessly delectable. As the tempting aroma of butter and toasted coconut coasted through my kitchen I knew I had stumbled upon a jewel. The delight in my husband’s and little ones’ eyes as they savored each morsel was truly gratifying. Since that day these cookies have become a family dearest—a must-have for weekends and extraordinary occasions.
What makes this Coconut Shortbread Cookies truly captivating?
What sets these Coconut Shortbread Cookies apart? Firstly their simplicity is unparalleled—they require baking skills to master. Secondly their texture is divine—a tender melt, in your mouth experience that leaves you craving more with every nibble. Finally, the addition of coconut lends a coating of amusing refinement to this classic shortbread recipe—recasting it into something not just delectable but uniquely captivating.
What You Need To Make This Coconut Shortbread Cookies Recipe?
Butter (softened): The ingredient, for our shortbread cookies. I always allow it to reach room temperature until it becomes wonderfully soft. This is what gives our cookies their indulgent and melt-in-your-mouth texture. It’s like experiencing an embrace with every bite!
Sugar: Adding the amount to sweeten our day. It’s not sugar; it’s the enchanting sprinkle that transforms our dough from ordinary to delightful. I adore watching it dissolve into the butter creating a dream.
Vanilla Extract: A powerful hero in our recipe. It’s not merely an ingredient; it adds a touch of comforting essence to our cookies. Even though we only use a teaspoon it plays a melody in the symphony of flavors.
All-Purpose Flour: The foundation and structure of our cookies. Sifting it feels like a moment of joy knowing that it will give our treats the texture and crumble. It serves as the canvas where our buttery and infused art comes to life.
Sweetened Shredded Coconut: The shining star! Every time I open the bag I’m instantly transported to a paradise. It’s more than an ingredient; it captures the essence of vacation, within each bite. These cookies are loved by both my family and everyone who tries them because of the chewy texture they have.
Steps To Make Coconut Shortbread Cookies:
Step 1: Start by grabbing a bowl and gently combining the butter and sugar until it becomes light and fluffy which should take around 5 to 7 minutes. Feel the warmth as you add in the vanilla extract. Gradually, with care mix in the flour to your mixture. Lastly, softly incorporate the coconut picturing the beaches it originates from.
Step 2: Shape the dough into a rectangle measuring 12x3x1 inches using waxed paper. Wrap it up. Let it rest in the refrigerator for 3 hours or even overnight to allow the flavors to blend harmoniously.
Step 3: When you’re ready to bake preheat your oven to 300° Fahrenheit. Unwrap your dough. Slice it into pieces that are approximately 1/4 inch thick. Place these slices on baking sheets with around 1 inch of space, between them. Bake them until their edges turn a golden color, which usually takes about 18 to 20 minutes. Let them cool on the pans for 5 minutes before transferring them onto wire racks. As they cool down completely they will become delightfully crisp with that shortbread texture.
Tip:
To give this recipe a twist you can try toasting the coconut before adding it to the dough. By toasting the coconut you’ll enhance its flavor. Bring out a nuttier caramelized taste that pairs wonderfully with the buttery shortbread. It will also add a crunch and deeper coconut flavor that will make these cookies truly exceptional.
Here’s how you can do it; Spread the coconut in a layer, on a baking sheet. Toast it in the oven at 350°F (175°C) for 5 to 7 minutes until it turns brown. Keep an eye on it as coconut can quickly go from perfectly toasted to burnt. Once toasted let it cool before stirring it into your dough. This simple step takes these cookies from delicious, to unforgettable!
Frequently Asked Questions:
Can I use unsweetened coconut instead?
Certainly! If you prefer a sweet taste using unsweetened coconut is a great option.
What’s the best way to store these cookies?
To store these cookies I recommend keeping them in an airtight container at room temperature. They should stay fresh for one week. Alternatively, you can freeze them for, up to three months.
Can I add other things to the cookie dough?
Absolutely! You have the freedom to add ingredients, to the cookie dough. Consider mixing in nuts, chocolate chips, dried fruits or even some citrus zest to give them a delightful flavor.
Coconut Shortbread Cookies
Ingredients
- 1 c butter softened
- 3/4 c sugar
- 1 tsp vanilla extract
- 1-3/4 c all-purpose flour
- 1 c sweetened shredded coconut
Instructions
- Start by beating the butter and sugar in a bowl until it becomes light and fluffy which usually takes around 5 to 7 minutes. Add the vanilla extract, to the mixture. Give it a mix.
- Next, gradually incorporate the flour into the mixture making sure it is well combined. Then stir in the coconut until evenly distributed.
- Now take the dough. Shape it into a block measuring 12x3x1 inches using waxed paper. Place the shaped dough in the refrigerator for a minimum of 3 hours. Overnight if preferred.
- Preheat your oven to 300°F (150°C). Once chilled and firm slice the dough into 1/4 inch pieces. Arrange these slices on baking sheets leaving an inch of space, between each one.
- Bake them for 18 to 20 minutes. Until you notice that their edges have turned a light golden color. Allow them to cool on the baking sheets for 5 minutes before transferring them onto wire racks to cool completely.
Notes
