Description
Delicious toasted coconut shortbread cookies with a rich flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup unsweetened shredded coconut, toasted
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and powdered sugar together until smooth.
- Add the flour, toasted coconut, and salt. Mix until combined.
- Shape the dough into a log and wrap in plastic wrap. Chill for 30 minutes.
- Slice the log into 1/4 inch rounds and place on a baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on a wire rack before serving.
Notes
- Store in an airtight container for up to one week.
- For extra flavor, add a teaspoon of vanilla extract.
- Adjust the sweetness by varying the amount of powdered sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: toasted coconut shortbread, coconut cookies, shortbread recipe