Toasted Coconut Shortbread Cookies

It’s been a great week. The weather has been mild some days and cold others. The family is doing great and I have been able to do a few of my favorite things. My dear friend, Miss Bliss, and I went over to the Greenwood Country Tea Room for lunch. For a review look over to the listings on the left side of my blog. Just click on it. We also took a trip down to the country to check on her dad. I have noticed that my friends and I all have folks to check in on. Our conversations not only include how are the kids and grand kids, but how are the folks.

I also have been able to get some furniture painting done. I buy pieces at flea markets, garage sales, and antique stores. Pieces that are beyond stripping and refinishing. Pieces that a coat or two of paint can bring them back to life. I paint in a whimsical style. Nothing too serious. I’ve sold some of my pieces and others have made their way into the bedrooms of the two granddaughters. One of the tables I am working on will go into my bathroom.

As I was reading food blogs this week, I noticed Smitten Kitchen had come up with another winning recipe. It was easy and I had all the ingredients on hand. I am always looking for a good cookie recipe. Something a little out of the ordinary and yet not off the wall. These cookies worked. We tried a little chocolate drizzle, but honestly, these cookies are stand alone good. They do not need the chocolate. Can you believe I said no to chocolate? Mr. Wii, my resident critic and fellow chocolate lover, even thought they were great on their own. Who am I to argue with genius?

Toasted Coconut Shortbread Cookies

These cookies are so good. Salty and sweet. Crunchy. Even those who don’t like coconut love these cookies. They don’t need chocolate drizzled on them, but you could. The recipe is from Smitten Kitchen. She adapted the recipe from Bon Appétit, April 2004.

1/2 cup unsweetened shredded coconut (see notes below)
3/4 cup unsalted butter, softened to room temperature
1/2 cup plus 1 teaspoon granulated sugar
3/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 1/3 cups unbleached all purpose flour

Preheat the oven to 325 degrees. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor, or blender until coarsely ground.


Using an electric mixer, beat butter and sugar in a large bowl until well blended. Mix in salt and vanilla. Beat in flour in two additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least one hour. (Can be prepared two days ahead. Keep chilled.) Soften slightly at room temperature before rolling out.

Line a rimmed baking sheet with parchment paper. Roll out dough disc on lightly floured work surface to scant ¼ inch thickness. Using 1 3/4” to 2” diameter cookie cutters, cut dough into rounds. Transfer cookies to the baking sheet spacing one inch apart. Gather dough scraps and reroll; cut additional cookies.


Bake cookies at 325 degrees until light golden, about 20 minutes. Cool on the baking sheet for 10 minutes, then transfer to cooling racks. Store airtight at room temperature up to 1 week. Makes about three dozen cookies.


Note:

If you use sweetened coconut, just decrease the sugar by a tablespoon or two.

This recipe doubles nicely.

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