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Toasted Coconut Shortbread Cookies Recipe

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This recipe for Toasted Coconut Shortbread Cookies is from The McGeary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 Cup sweetened flaked coconut
2 sticks unsalted butter at room temperature
1/4 Cup confectioners' sugar
1/4 Cup granulated sugar
2 1/4 Cups all purpose flour
1/4 teaspoon kosher salt

Directions:
Directions:
Heat oven to 250 degrees. Spread the coconut evenly on a baking sheet, transfer to the oven and bake until just golden, about 10 minutes. Set aside to cool

Place butter, coconut and sugars in thh bowl of a mixer fitted with a paddle and beat until smooth and creamy. Scrape down side of bowl, add the flour and salt, beat well and scrape again. Form the dough into a 1 1/2 inch diameter log and cover with parchment paper. Place the log in a resealable plastic bag and refrigerate at least 1 hour and up to 2 days or freeze up to 2 months.

Heat oven to 325 degrees

With the tip of a very sharp knife, cut 1/4 to 1/2 inch slices of the dough and place 2 inches apart on the prepared pan. Transfer to oven and bake until cookies are just beginning to brown on the edges, abut 20 minutes. Transfer to a wire rack to cool. Let the cookie sheet cool completely between batches and repeat with the remaining dough

 

 

 

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