Description
Buttery, melt-in-your-mouth shortbread cookies with a delightful coconut flavor, perfect for tea time or as a sweet treat for any occasion.
Ingredients
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- In a separate large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough just comes together.
- Fold in the shredded coconut.
- Divide the dough into two equal portions and shape each portion into a log, about 1 1/2 inches in diameter.
- Wrap the logs in plastic wrap and refrigerate for 30-60 minutes, or until firm.
- Once chilled, remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds.
- Place the slices on the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Store the cookies in an airtight container at room temperature for up to a week.
Freezing: The cookies can be frozen for up to 3 months.
Reheating: Reheat the cookies at 300°F (150°C) for 3-5 minutes or in the microwave for a few seconds.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 6g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
