Toasted Coconut Shortbread

Toasted Coconut Shortbread
Yield: 3 dozen cookies Prep 15 mins Chill 1 hr Bake 250°F 10 mins Bake 325°F 20 mins


  • 1/2 cup sweetened flaked coconut
  • 2 sticks (1/2 pound) unsalted butter, at room temperature
  • 1/4 cup confectioners' sugar
  • 1/4 cup granulated sugar
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon kosher salt

Make It

1. Heat oven to 250 degrees F. Spread the coconut evenly on a baking sheet, transfer to the oven and bake until just golden, about 10 minutes. Set aside to cool.

2. Place butter, coconut and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Scrape down side of bowl, add the flour and salt, beat well and scrape again. Form the dough into a 1 1/2-inch-diameter log and cover with parchment

3. paper. Place the log in a resealable plastic bag and refrigerate at least 1 hour and up to 2 days, or freeze up to 2 months.

4. Heat oven to 325 degrees F.

5. With the tip of a very sharp knife, cut 1/4- to 1/2-inch slices of the dough and place 2 inches apart on prepared pan. Transfer to oven and bake until cookies are just beginning to brown on the edges, about 20 minutes. Transfer to a wire rack to cool. Let the cookie sheet cool completely between batches and repeat with the remaining dough.