Toasted Coconut Shortbread
Experience the appeal of our Toasted Coconut Shortbread, where each cookie is a piece of art, with a balanced blend of consistencies and flavors. Picture a buttery and crumbly base, enhanced by the combination of granulated and brown sugars resulting in a tender and melt-in-your-mouth sensation. As you take a bite let the tropical charm of toasted coconut whisk you away to a sun-soaked beach with every nibble. The subtle touch of cinnamon weaves its way through these treats adding the right amount of spice to complement the sweet and buttery foundation. This recipe goes further than cookie baking; it's about constructing moments of pleasure one scrumptious bite, at a time.
Print
Pin
Servings: 24 cookies
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
Transforming our Toasted Coconut Shortbread into a gluten-free treat is not only possible but also a delightful journey! To embark on this adventure replace the all-purpose flour with your gluten-free flour blend. I suggest using a 1:1 flour that mimics the texture and baking qualities of traditional wheat flour. Keep in mind that each gluten-free flour blend has its combination of rice, potato, tapioca and sometimes even nut flours so the result may vary slightly each time. Which adds to the excitement! Pay attention to the dough consistency; if it feels too dry add a bit of butter. This straightforward adjustment guarantees that everyone can savor the buttery joy of our Toasted Coconut Shortbread nonetheless of their conditions.