Shortbread is one of those types of cookies that deserves an award for DECADENCE. With its buttery flavor and delicate texture, one can not resist the taste of one or two of these. My favorites are the classic shortbread and chocolate shortbread. Now I can add these to die for coconut-y ones.
Lately, I am on this coconut thing where I want to buy any product with this flavor and try it. Last weekend I bought coconut flavored peanut butter and it is really good. Post race, one of the vendors passed out coconut yogurt which I am addicted to on a regular basis. In my pantry, I happened to stock up on grated coconut for my granola. A nice jam for your toast in the mornings is coconut mango. I enjoy Thai food with its coconut flavorings in the curry sauces. Of course coconut flavored creams is always appreciated too.
This shortbread is melt in your mouth goodness. I could not stop at only one or two as I tested the batch. I love the subtle coconut flavor and the texture of the grated coconut is perfect in this cookie. My next experiment will be to add hazelnuts or even white chocolate to my next batch.
1 c unsweetened shredded coconut
1 1/2 c unsalted butter
3/4 c sugar
1 1/4 t kosher salt
1 t vanilla extract
2 2/3 c flour
1. Preheat oven to 325. On your baking sheet, spread the coconut in a layer and lightly brown in the oven. Cool completely.
2. Using your mixer, combine the butter and sugar. Add in the salt, vanilla and flour. Next stir in the coconut.
3. Use your hands and gather the dough. Divide this in half and flatten. Chill for an hour.
4. Preheat your oven again to 325. Prepare your sheets with parchment paper.
5. Roll out the dough to only 1/4 inch thickness. Cut out into desired size shapes.
6. Bake for 20 min until golden. Cool for 10 minutes on the baking sheets and then another 10.
Yields 6 dozen
Adapted from epicurious.