Toasted Coconut Shortbread Cookies (Print Version)
# Ingredients:
→ Shortbread
01 -
250 grams all-purpose flour
02 -
227 grams unsalted butter, softened
03 -
60 grams powdered sugar
04 -
0.25 teaspoon salt
05 -
60 grams cornstarch
06 -
1 teaspoon vanilla extract
→ Toasted Coconut
07 -
80 grams unsweetened shredded coconut
08 -
14 grams butter
09 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 175°C. In a pan over medium heat, melt the butter. Add shredded coconut and stir continuously until golden brown, approximately 5 to 7 minutes. Remove from heat, stir in vanilla extract, and allow to cool.
02 -
In a mixing bowl, beat softened butter and powdered sugar until smooth and creamy. Incorporate vanilla extract, salt, cornstarch, and flour, mixing until a dough forms. Gently fold in the toasted coconut.
03 -
Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 175°C. Roll dough on a lightly floured surface to a 6-mm thickness. Cut into shapes and arrange on a parchment-lined baking sheet. Bake for 10 to 12 minutes until edges are golden. Cool completely on a wire rack.
# Notes:
01 -
Chilling the dough helps cookies maintain their shape during baking.
02 -
Toasting the coconut intensifies its flavor and enhances texture.