Coconut Shortbread Cookies
These Coconut Shortbread Cookies are a delightful twist on classic shortbread with the addition of toasted coconut and a hint of lemon, creating an irresistible texture and flavor.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Ingredients
- ½ cup shredded coconut toasted
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 ½ cups all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter cold, cut into 1-tablespoon pieces
Instructions
- Step 1: Prepare Your Ingredients - Start by measuring out all your ingredients. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: Toast the Coconut - Spread the coconut evenly on a baking sheet and bake for about 5-7 minutes, or until it’s golden brown. Let it cool.
- Step 3: Cream the Butter and Sugar - In a large mixing bowl, combine the cold butter and granulated sugar. Beat them together until light and fluffy.
- Step 4: Add Vanilla and Lemon Juice - Add the vanilla extract and lemon juice to the butter mixture and mix until well combined.
- Step 5: Incorporate the Dry Ingredients - Gradually add the flour, mixing on low speed until just combined. Fold in the toasted coconut.
- Step 6: Shape Your Cookies - Roll tablespoon-sized balls of dough and place them on the baking sheet, spacing them about 2 inches apart. Flatten slightly.
- Step 7: Bake the Cookies - Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Step 8: Cool and Enjoy - Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, add a pinch of sea salt to the butter and sugar mixture. Store cookies in an airtight container for up to one week.