Description
Delightful toasted coconut shortbread cookies bring Caribbean warmth to classic Scottish baking traditions. Sweet, buttery crumbles melt with golden coconut notes, promising a delectable journey that satisfies your craving for comforting, elegant treats.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup unsweetened shredded coconut
Sweeteners and Binding Agents:
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
Flavor Enhancers:
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract (1 teaspoon + 1 teaspoon)
- 1 tablespoon butter
Instructions
- Carefully spread shredded coconut in a dry skillet, heating over medium flame until achieving a rich golden-brown color, stirring consistently to prevent burning (approximately 5-7 minutes).
- Remove toasted coconut from heat, gently fold in vanilla extract, and allow mixture to cool completely to room temperature.
- Combine flour, salt, and sugar in a spacious mixing bowl, creating a uniform dry foundation for the cookie dough.
- Incorporate cooled toasted coconut and softened butter into the dry ingredients, blending until a cohesive, slightly crumbly dough forms.
- Transfer dough onto a lightly floured surface, gently knead to ensure even distribution of ingredients.
- Roll dough into a compact log, approximately 2 inches in diameter, then wrap tightly in plastic film.
- Refrigerate dough log for 30 minutes, allowing ingredients to meld and dough to firm up.
- Preheat oven to 350°F (175°C), preparing a baking sheet with parchment paper.
- Unwrap chilled dough and slice into uniform rounds, roughly 1/4 inch thick.
- Arrange cookie rounds on prepared baking sheet, maintaining slight separation between each piece.
- Bake for 12-15 minutes until edges turn delicate golden-brown.
- Remove from oven, let cookies rest on baking sheet for 5 minutes before transferring to a wire cooling rack.
Notes
- Achieve a perfect golden-brown coconut by stirring constantly and watching the pan closely to prevent burning.
- Chill the dough for at least 30 minutes before rolling to ensure crisp, clean-edged cookies that hold their shape during baking.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend to accommodate dietary restrictions.
- Enhance flavor by adding a light drizzle of dark chocolate or a sprinkle of sea salt after cooling to create a gourmet twist on the classic shortbread.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 164
- Sugar: 2 g
- Sodium: 44 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg