Coconut Shortbread Cookies
Tender shortbread cookies with the flavor of tropical coconut will melt in your mouth.
Servings 15 cookies
Calories 216kcal
Ingredients
- 260 g all purpose flour
- 40 g almond flour
- ¾ tsp salt
- 226 g unsalted butter softened
- 113 g sugar
- 1 tsp coconut extract
- 50 g white chocolate optional
- 50 g shredded coconut optional
Instructions
- Sift together the flours and salt. Whisk to combine, then set aside.
- In a bowl add butter, sugar, and coconut extract. With a stand mixer or hand mixer, beat on a low speed until combined, about 3 minutes. Scrape the bowl down at least once during this step.
- Add the dry ingredients to the creamed butter and mix on low just until combined.
- Between two sheets of parchment paper, roll out the dough to a thickness of 10mm. Place in the fridge to chill until firm, about 1 hour.
- About 20 minutes before your dough is done chilling, begin preheating your oven to 325℉.
- Slice the rolled out cookie dough into any shape, or use cookie cutters. Keep in mind that the dough will spread some in the oven. Place the cold cookies onto a baking sheet lined with parchment paper or a silicone mat. Bake for 20 minutes, or until the cookies are set and there's no more than a hint of light golden brown along the edges.
- Cool on the baking sheet for about 10 minutes before transferring to a wire rack.
- Once cool, you can decorate if you'd like. Finely chop the white chocolate and melt in the microwave on 50% power. Transfer to a piping bag and snip off a tiny bit of the tip. Drizzle over the cooled cookies and immediately sprinkle with shredded coconut. Let the chocolate set before serving or storing.
Notes
- The number of cookies you get will vary depending on the size you cut the dough into. I was able to get 15 fairly large cookies.
- I pulsed my coconut in a mini food processor so that it would be smaller and easier to sprinkle.