Toasted Coconut Shortbread – Experience the delight of savoring our Toasted Coconut Shortbread, an exquisite treat guaranteed to brighten up your day. This recipe showcases a blend of butter-sweet sugars and the exotic touch of shredded coconut resulting in a batch of approximately 24 irresistible cookies. Whether you fancy a teatime indulgence or a delectable snack these shortbreads are more, than cookies; they transport you to paradise with every blissful bite!
I can still vividly recall the first time I baked these heavenly Toasted Coconut Shortbreads. It was during an afternoon when my heart yearned to create something for my beloved family. The intoxicating scent of coconut and cinnamon permeated our home enveloping us in warmth and comfort. As I proudly presented these treasures, the sheer joy that illuminated my husband’s and child’s faces was truly priceless. Since that day this recipe has held an esteemed place as an adored treat within our household.
What makes this Toasted Coconut Shortbread truly special?
Our Toasted Coconut Shortbread is no cookie; it serves as your ticket to embark on a journey straight to a tropical paradise. What sets this recipe apart is the fusion of shredded coconut. Lending it an enchanting texture with subtle tropical undertones. And just a hint of cinnamon that provides a warm and tantalizing contrast, against its sweet and buttery foundation. The versatility of the dough allows you to tailor the size of your cookies according to any occasion or preference. Every mouthful provides a fusion of tastes and textures ensuring an enjoyable culinary adventure.
What You Need To Make This Toasted Coconut Shortbread Recipe?
Cold Salted Butter: The champion of our shortbread! It’s crucial to keep it chilled so that it blends seamlessly creating that texture that melts in your mouth. Think of it as an embrace that brings together all the flavors harmoniously.
Granulated Sugar & Light Brown Sugar: These sweet companions contribute depth and sweetness. Granulated sugar lends the cookies their sweetness while the light brown sugar introduces a hint of delightful molasses magic making every bite a touch more intricate.
Vanilla Extract: A sprinkle of vanilla is, like the melody in a song. It’s subtle yet essential adding a comforting note that’s truly unmistakable.
All-Purpose Flour: Our foundation. It provides structure to the cookies creating a stage for our flavors to dance upon. It’s like the platform for our ingredients to shine!
Unsweetened Shredded Coconut: Here comes the star of our creation! This isn’t any coconut; it’s unsweetened allowing its natural tropical flavor to shine without overpowering sweetness. It’s like experiencing a vacation, with every bite.
Cinnamon: This warm and aromatic spice adds a hint of spice and an intriguing touch. It’s as if a touch of enchantment gently nudges the coconut, whispering “Let’s create something together.”
Large Egg: Our weapon, for achieving that golden glossy finish is an egg wash. It’s like the stroke of an artist’s brush on a masterpiece giving it that look found in professional bakeries.
Sanding Sugar: This is where we add a touch of shimmer to our cookies. It’s, like dressing them up for a celebration making them not delicious but irresistibly beautiful.
Steps To Make Toasted Coconut Shortbread:
Step 1: Start by creaming together the butter, both sugars, and vanilla in a mixer until it’s wonderfully light and fluffy – think clouds in a summer sky!
Step 2: Gently fold in the flour, then the coconut. The dough will start to come together, like a sweet promise.
Step 3: Divide the dough, and create logs with a sprinkle of cinnamon. This part always feels like a little bit of magic unfolding in my kitchen.
Step 4: After chilling the dough (a good time for a dance break!), preheat your oven and get ready for the baking magic.
Step 5: Brush the logs with an egg wash, then roll them in coconut – it’s a bit messy, but oh-so fun!
Step 6: Slice, sugar, and bake until they’re just golden enough to whisper, “We’re ready!”
Step 7: Finally, the best part: enjoying these little slices of heaven with a cup of tea or a glass of milk.
Tip:
Before you mix the coconut into your dough take a moment to lightly toast it in a skillet or, in the oven. This simple step enhances the flavor of the coconut bringing out a nuttier and slightly caramelized taste that perfectly complements the shortbread. It’s like discovering a layer of deliciousness in your cookies. Just make sure to keep an eye while toasting because coconut can quickly go from perfection to burnt in just seconds. This small additional effort adds a gourmet touch to your Toasted Coconut Shortbread transforming it into more, than a cookie. It becomes an experience!
Frequently Asked Questions:
Can I use unsalted butter?
Certainly, you are able to utilize unsalted butter. Simply include an amount of salt, to the dough in order to achieve a balanced flavor.
How long can I store these cookies?
If stored in an airtight container these cookies will remain fresh for one week – assuming they manage to last that long.
Can I freeze the dough?
Absolutely! Ensure that you wrap it properly and the dough can be safely frozen for up to three months. Just remember to thaw it in the refrigerator, before slicing and baking.
Toasted Coconut Shortbread
Ingredients
- 255 g 1 c plus 2 tbsp cold salted butter, cut into ½-inch pieces
- 100 g ½ c granulated sugar
- 55 g ¼ c light brown sugar
- 1 tsp vanilla extract
- 255 g 1¾ c all-purpose flour
- 45 g ½ c unsweetened shredded coconut, extra for rolling
- ¾ tsp cinnamon
- 1 large well-beaten egg
- Sanding sugar for coating
Instructions
- Start by creaming the butter, granulated sugar, brown sugar and vanilla extract in a mixer until they become light and fluffy.
- Next reduce the speed of the mixer. Gradually add the all-purpose flour and ½ cup of coconut.
- Afterward divide the dough into two halves. Sprinkle some cinnamon over each half. Shape them into two logs. Wrap them tightly in plastic wrap. Refrigerate for at least 1½ hours.
- Meanwhile preheat your oven to 350 degrees Fahrenheit. Line your baking sheets, with parchment paper.
- Once chilled brush the dough logs with beaten egg and roll them in coconut to coat them evenly.
- Now it’s time to slice the logs into rounds that are about ¼ inch thick. Dip one side of each round into sanding sugar for a touch of sweetness.
- Arrange the cookies on your baking sheets with their sugared side facing up. Make sure to leave an inch of space, between each cookie. Bake them in the oven for around 10 to 12 minutes. Until their edges turn brown.
- Allow the cookies to cool slightly before indulging in their taste!
Notes
