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Toasted Coconut Shortbread Cookie

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Delight in these buttery toasted coconut shortbread cookies, perfect for a crunchy, sweet treat with a tropical twist.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup toasted shredded coconut

Instructions

  1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Mix in the vanilla extract until combined.
  4. In a separate bowl, whisk together the flour and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
  6. Fold in the toasted shredded coconut evenly throughout the dough.
  7. Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill for at least 1 hour.
  8. Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
  9. Bake for 18-22 minutes or until the edges are lightly golden.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For added flavor, sprinkle a pinch of sea salt or drizzle melted dark chocolate over the cooled cookies before serving.

Find it online: https://justflowe.com/toasted-coconut-shortbread-cookie/