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Coconut Shortbread Cookies Recipe

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3.8 from 54 reviews

These Coconut Shortbread Cookies are a buttery, tender treat with a subtle vanilla flavor and a delightful shredded coconut texture. Perfectly crisp on the edges and melt-in-your-mouth soft inside, these cookies are an easy, classic dessert to enjoy with tea or coffee or as a sweet snack.

Ingredients

Cookies

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 cup sweetened shredded coconut

Instructions

  1. Cream butter and sugar: In a large bowl, cream the softened butter and sugar together using an electric mixer or wooden spoon until the mixture is light and fluffy, approximately 5-7 minutes. This aerates the dough and helps achieve a tender texture.
  2. Add vanilla: Beat the vanilla extract into the creamed butter and sugar to infuse the dough with a rich aroma and depth of flavor.
  3. Incorporate flour: Gradually add the all-purpose flour to the creamed mixture in small portions, beating after each addition until fully combined. This forms the dough base while maintaining a delicate crumb.
  4. Mix in coconut: Stir the sweetened shredded coconut evenly into the dough to distribute the coconut flavor and texture throughout the cookies.
  5. Shape dough: Place a sheet of waxed paper on your work surface, and shape the dough into a 12x3x1-inch rectangle using your hands or a rolling pin. Wrap the dough tightly in waxed paper.
  6. Chill dough: Refrigerate the wrapped dough for at least 3 hours, or preferably overnight. Chilling firms up the dough, making it easier to slice and helping the cookies hold their shape when baked.
  7. Preheat oven: Set your oven to 300°F (150°C) to allow for slow baking that prevents browning while fully cooking the cookies.
  8. Slice dough: Unwrap the chilled dough and cut it crosswise into 1/4-inch thick slices. Arrange the slices 1 inch apart on ungreased baking sheets to allow even heat circulation.
  9. Bake cookies: Bake the cookies in the preheated oven for 18-20 minutes or until the edges turn light golden. This gentle baking produces a crumbly texture without drying out the cookies.
  10. Cool cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This prevents breakage and helps them firm up.

Notes

  • For a richer flavor, you can use unsalted butter and add a pinch of salt.
  • Make sure the butter is softened but not melted for best creaming results.
  • Try substituting sweetened shredded coconut with unsweetened if you prefer less sweetness.
  • Store the cookies in an airtight container at room temperature for up to one week.
  • These cookies can also be frozen after baking for up to 3 months.

Find it online: https://deliciousyum.com/coconut-shortbread-cookies-recipe/