Toasted Coconut Cookies (Print Version)
# Ingredients:
→ Shortbread
01 -
1 cup butter, unsalted and softened
02 -
1/2 cup cornstarch
03 -
2 cups plain flour
04 -
1 teaspoon vanilla
05 -
1/2 cup icing sugar
06 -
1/4 teaspoon fine salt
→ Toasted Coconut
07 -
1 teaspoon vanilla
08 -
1 tablespoon melted butter
09 -
1 cup shredded coconut, unsweetened
# Instructions:
01 -
Set your oven to 175°C to preheat. Melt butter in a pan over medium heat and toss in the coconut shreds. Stir regularly while toasting until golden, 5-7 minutes or so. Take it off the heat, mix in the vanilla, and leave it to cool on the side.
02 -
Using a mixing bowl, cream together the butter and powdered sugar until fluffy and smooth. Stir in the vanilla, salt, cornstarch, and flour. Keep mixing until a dough forms. Gently fold the cooled coconut into the dough.
03 -
Wrap the dough in plastic and chill it in the fridge for 30 minutes. Roll it out on a floured surface to roughly 0.6 cm thick. Set your oven to 175°C again if needed. Shape the dough with cookie cutters, arrange on a parchment-lined baking tray, and bake for 10-12 minutes. Cool the cookies on a rack and enjoy!