Toasted Coconut Shortbread Cookie
Delight in these buttery toasted coconut shortbread cookies that offer a perfect balance of crisp texture and rich, nutty flavor, ideal for any dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup toasted shredded coconut
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add vanilla extract and mix until combined.
- In a separate bowl, whisk together flour and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the toasted shredded coconut evenly through the dough.
- Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill for at least 30 minutes.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake for 18-22 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch, drizzle melted dark chocolate over the cooled cookies or sprinkle a pinch of sea salt on top before baking.