Toasted Coconut Shortbread
(from SallyV’s recipe box)
These are melt-in-your-mouth good!
Source: Family Circle
Prep time: 20 minutes
Cook time: 20 minutes
Categories: Dessert
Ingredients
- 1/2 C. sweetened flaked coconut
- 2 sticks unsalted butter, softened
- 1/4 C. confectioners' sugar
- 1/4 C. granulated sugar
- 2 1/4 C. all-purpose flour
- 1/4 t. kosher salt
Directions
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Pre-heat oven to 350°.
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Spread the coconut evenly on a baking sheet and bake until just golden, about 10 minutes. Watch closely so as not to burn. Set aside to cool.
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Place butter, coconut and sugars in the bowl of a mixer and beat until smooth and creamy. Scrape down side of bowl, add the flour and salt, beat well and scrape again. Dough will be crumbly. Form into 1 ½” diameter logs and cover with Saran wrap. Place the logs in a plastic bag and refrigerate at least 1 hour and up to 2 days.
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Pre-heat oven to 325°.
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With a very sharp knife, cut thin slices of the dough and place 2 inches apart on cookie sheet covered with parchment paper. 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.
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Optional: Frost with a thin butter cream frosting tinted pink or green.