“I tried the dough and knew these were going to be incredible…”
These delicate and buttery Coconut Shortbread Cookies have a delightful coconut flavor and a slightly crisp texture.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter (2 sticks), room temperature | 1 cup |
| Granulated sugar | ¾ cup |
| Vanilla extract | 1 ½ teaspoons |
| Salt | ¼ teaspoon |
| All-purpose flour | 1 ½ cups |
| Sweetened shredded coconut | 1 ¼ cup |
Instructions:
- In a large bowl, beat the room temperature butter until it is smooth and creamy.
- Add the granulated sugar to the bowl and continue beating until the mixture becomes light and airy.
- Stir in the vanilla extract and salt, mixing until everything is well combined and smooth.
- Gradually add the all-purpose flour to the wet ingredients, mixing until just combined. Be careful not to overmix the dough at this stage.
- Add the sweetened shredded coconut to the dough and mix until it is evenly distributed throughout. Again, avoid overmixing.
- Divide the cookie dough into two equal portions.
- Shape each portion of dough into a log, approximately 1 ½ to 2 inches in diameter. You can choose to make the logs with rounded or square edges.
- Wrap each dough log tightly in plastic wrap.
- Chill the wrapped dough logs in the refrigerator for at least 4 hours to allow them to firm up. This will make them easier to slice and help the cookies hold their shape during baking.
- When you are ready to bake the cookies, preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Remove the chilled dough logs from the refrigerator and unwrap them.
- Using a sharp knife, slice the dough logs into cookies that are approximately ½-inch thick.
- Arrange the cookie slices on the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for slight spreading.
- Bake in the preheated oven for 18 to 20 minutes, or until the edges of the cookies are just beginning to show a light golden color. The centers should still appear pale.
- Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before carefully transferring them to a wire rack to cool completely. Enjoy your Coconut Shortbread Cookies!
