Toasted Coconut Shortbread Cookies (Print Version)
# Ingredients:
→ Shortbread
01 -
2 cups all-purpose flour
02 -
1 cup unsalted butter, softened
03 -
1/2 cup powdered sugar
04 -
1/4 teaspoon salt
05 -
1/2 cup cornstarch
06 -
1 teaspoon vanilla extract
→ Toasted Coconut
07 -
1 cup unsweetened shredded coconut
08 -
1 tablespoon butter
09 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 175°C. In a pan over medium heat, melt the butter and add the shredded coconut. Stir frequently and toast until golden brown, about 5-7 minutes. Once toasted, remove from heat and stir in vanilla extract. Set aside to cool.
02 -
In a mixing bowl, beat the softened butter and powdered sugar until smooth and creamy. Add the vanilla extract, salt, cornstarch, and flour. Mix until combined to form a dough. Gently fold in the toasted coconut.
03 -
Wrap the dough in plastic wrap and chill for 30 minutes in the refrigerator. Preheat your oven to 175°C. Roll the dough out on a lightly floured surface to 0.6 cm thickness. Cut into desired shapes and place on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on a wire rack.