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Wednesday, December 17, 2014

Toasted coconut shortbread cookies

When I made the cookies for The Great Food Blogger Cookie Swap, I started off with four different flavors, and then employed B to do a taste test.  One of his two favorites were these toasted coconut shortbread cookies (his other favorite will make an appearance on the blog soon).  They're jam-packed with toasted coconut flavor and the buttery crispiness of a shortbread cookie.  They're absolutely delicious and insanely easy to make.  And like these - where I subbed the toasted coconut for the original chopped dried cranberries - you can add almost any kind of dried fruit (spoiler alert, I'll be making two more varieties of these for my doormen this holiday season), or even nonpareils like I did with these last month...

The nice thing about these is that you can also keep the logs in the freezer for last minute cookie baking, and then just thaw them in the fridge a little longer before slicing (take it from my experience -- if they're in the freezer for a long time, they're too hard to slice if you have to use your entire body weight on the knife and you don't even make a dent....).

Toasted Coconut Shortbread Cookies
Adapted from this original recipe, also found on the blog here


1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
2 Tbsp milk
1 tsp vanilla extract
2 1/2 cups all purpose flour
1/2 tsp salt
3/4 - 1 cup toasted coconut


Toast the coconut on a baking sheet in an oven that has been preheated to 350F.
Watch the coconut closely as it tends to burn quite easily.
Stir often.
Mine took about 8 minutes.
Remove from the oven and allow it to cool.
Set aside.

In a large bowl, using a mixer, cream the butter and sugar together on medium speech until fluffy.
Add milk and vanilla.
Beat to combine.

With the mixer on low, gradually add the flour and salt.
Continue beating until the dough forms.
Add the toasted coconut, crushing it slightly between your fingers as you add it.
Mix with a spatula to combine.

Divide the dough into 2 portions.
Shape each piece into a log.
Wrap logs in plastic wrap.
Place in the freezer for 30 minutes.
Then, move to the fridge for another 30 minutes.

Preheat the oven to 350F.

Using a sharp knife, cut each log into thin slices, about 1/4 inch thick.
Place cookies onto a ungreased cookie sheet (I used a parchment lined cookie sheet).
Bake until edges are just starting to turn brown, about 12 minutes (mine took about 10 minutes).

Remove from the oven.
Place cookies on a wire rack to cool.

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