7-Ingredient Coconut Shortbread Cookies
Transform 7 simple ingredients into these extremely buttery and crispy Coconut Shortbread Cookies. They are so easy to make, you'll be wondering why you haven't made them sooner.
Servings: 24 cookies
Equipment
Ingredients
- 8 ounce unsalted butter room temperature, 227 g
- ⅔ cup granulated sugar 135 g
- 1 teaspoon pure vanilla extract
- 2 ¼ cup all-purpose flour 300 g
- 2 tablespoon cornstarch 17 g
- ¼ teaspoon kosher salt
- 1 cup unsweetened shredded coconut 60 g
- Extra sugar for sprinkling
Instructions
- Add 8 ounces of softened butter, ⅔ cup of granulated sugar and 1 teaspooon of vanilla extract to the stand mixer bowl and beat with the paddle attachment at medium low speed until combined. Increase speed to medium and beat until creamy and fluffy.
- Sift in 2 ¼ cup of all-purpose flour and 2 tablespoons of cornstarch. Sprinkle in ¼ teaspoon of kosher salt. And add 1 cup of unsweetened shredded coconut to the stand mixer. Stir and gradually increase the mixer speed to medium and mix until the dough comes together. It should start pulling away from the side of the mixing bowl.
- Turn the dough out onto a lightly floured surface, and quickly knead together. Divide the dough into 2 equal portions and roll each into a log about 6" in length. Wrap well with plastic and refrigerate for 30 minutes to 1 hour.
- When the dough is ready, take the 2 logs out of the refrigerator and cut each log into twelve ½" thick slices. Wrap the cut cookies back into the same plastic wrap and freeze for 30 minutes to 1 hour.
- Preheat the oven to 350°F while the cookies are resting in the freezer.
- When the oven is ready, place frozen cookies on a lined baking sheet an inch or two apart, sprinkle generously with granulated sugar and bake for 20 minutes until lightly golden.
- Remove cookies from the oven, let rest on the baking sheet for 5 - 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can use cake flour instead of AP flour. Skip the cornstarch in this case.
- You can substitute sweetened coconut flakes but make sure to chop them up finely before mixing into the dough.
- Take these cookies to the next level by dipping them in melted chocolate and sprinkle sweetened shredded coconut on top.
Nutrition
Serving: 30g | Calories: 150kcal
