Perfect & Easy Toasted Coconut Shortbread Cookies

This simple shortbread has
a perfect flavor & texture!

Ingredients:

2 cups all purpose flour

1/2 teaspoon pink Himilayan or sea salt

1 cup (2 sticks) unsalted butter, at room temperature

1/4 cup white sugar

1/4 cup powdered sugar

1/4 teaspoon pure vanilla extract

1 cup unsweetened shredded coconut

9.5 or 10 inch springform pan

butter for greasing

1/2 tablespoon (1 1/2 teaspoons) cream or milk

sanding sugar**

Optional Garnishes:

whipped cream

fresh raspberries, blueberries or strawberries

Method:

Preheat oven to 350*.

In a small bowl, whisk together the flour and salt.

In a larger bowl, use an electric mixer, on medium speed, cream together the butter and sugars for 5 minutes and the mixture is pale and fluffy. Mix in the vanilla.

Reduce the speed to low and gradually add the flour in three parts mixing after each addition until the dough comes together.

Cover the bowl with plastic wrap and chill for at least 30 minutes.

Spread the coconut, in a single layer, on a baking sheet. Bake in the preheated oven for 4 minutes. Stir after 2 minutes. As soon as the coconut is a light golden color, remove from the oven and transfer to a plate to cool.

After the coconut has cooled and the dough has chiiled, add the coconut  to the dough and mix thoroughly.

Lightly grease the bottom and sides of the springform pan with butter. Press the dough evenly into the greased pan. (If your fingers are sticking to the dough, dip them in flour.)

Use a fork to poke lines in the dough to mark16  even triangle portions in the dough. This will keep the shortbread from puffing up while baking and provide lines for cutting. Brush the top of the dough with cream and sprinkle with the sanding sugar.

Bake for 20 to 25  minutes or until the shortbread is a light golden color.

Cool completely on a wire rack. When the shortbread is no longer warm to the touch, remove the sides of the pan. Cut along the fork lines to make 16 portions.

Serve plain or garnish with a small dollop of whipped cream and fresh berries.

Store in an airtight container at room temperature for up to a week Makes 16 servings.

**Sanding sugar can be found in the baking aisle next to the icing and sprinkles.

Notes: 

I served these shortbread cookies at a Birthday Tea Lunch ~ Everyone loved them and one guest said that the last time she had a similar tasting shortbread, she was in Germany.

This shortbread really is delicious ~ My husband actually said, "This is the best thing I have ever put in my mouth!" 🤣

 

Jumbo Gourmet Bakery Style Espresso Muffins

This muffin is a delicious combination of
espresso muffin, espresso streusel 
and espresso icing!

Streusel Ingredients:

2 cups all purpose flour

2 cups packed brown sugar

2 tablespoons instant espresso powder**

3 teaspoons cinnamon

1 1/3 cups cold salted butter, cut into cubes

Muffin Ingredients:

Large tulip cupcake liners***

2 1/2 tablespoons instant espresso powder

1/2 + 2 tablespoons cup hot water

1 1/2 cups sour cream

1 cup (2 sticks) butter, at room temperature

1 1/2 cups packed brown sugar

2 teaspoons cinnamon

1 teaspoon cardamom

2 eggs lightly beaten

2 teaspoons pure vanilla extract

3 1/2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

Icing Ingredients:

2/3 cup sweetened condensed milk

2 cups powdered sugar

2 tablespoons brewed espresso, cooled

Method:

Streusel: In a medium bowl use a fork to stir together the flour, brown sugar, espresso powder and cinnamon. Use two knives or a pastry blender to cut the butter into the dry ingredients until the pieces are pea sized. (You can use your fingers to finish blending in the butter.) Set aside.

Muffins: Preheat oven to 350*. Line 12 jumbo muffin cups with tulip shaped paper liners. Stir together the sour cream and 1/2 cup of the brewed espresson a small bowl. Add the butter to a large bowl. Beat with an electric mixer on medium speed for 30 to 60 seconds.

Beat in the brown sugar, cinnamon and cardamom until well combined. Beat in the ggs and vanilla and scrape down the sides of the bowl as needed.

Sift together the flour, baking powder and soda. Aternately add the flour and sour cream mixtures, beating on low speed after each addition to combine.

Divide half of the batter evenly between the lined muffin cups. Gently smooth the tops of the batter. Sprinkle with half of the streusel  using about 1/4 a cup per muffin. Spoon the remaining batter over the top of the streusel. Top with the remaining streusel.

Bake for 35 minutes or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean. Place the pans on a wire rack to cool for 30 minutes.

Icing: While the muffins are cooling, Whisk together the condensed milk, powdered sugar and 2 tablespoons of brewed espresso. Drizzle the icing over the warm muffins. Makes 12 jumbo muffins.

**I found instant espresso powder in the baking aisle of my local grocery store.

***You can purchase large tulip shaped muffin liners or you can make your own by cutting parchment paper into 7 inch squares. Center a parchment square over the bottom of a drinking glass or jar that is close to the size of the muffin cups. (about 2 3/4 inches wide at the base) Make a fold on each of the four sides to form pleats. Press the paper covered glass into the muffin pan to form the bottom of the tulip liner.

Notes: These deluxe gourmet bakery style muffins are impressive and delicious! I served them when our nephew came for a visit. He and my husband loved them!

Fresh fruit and a Jumbo Espresso Muffin
for breakfast ~ Definitely Nephew approved!

EASY & PERFECT Grilled Filet Mignon 🔥

This method of preparing and grilling
filet mignon is so simple and produces
a perfect and delicious steak!
(One filet is topped with bleu cheese
butter and the other two are topped
with regular butter.)

Ingredients:

2 inch filet mignon steaks

salt and pepper or seasoning of choice

1/2 to 1 tablespoon of butter (or bleu cheese butter) per steak

Method: 

Remove the filets from the refrigerator 20 to 30 minutes before grilling to allow them to reach room temperature. (This helps them to cook more evenly.)

Gently rinse the steaks with cold water and pat dry with paper towels.

Season both sides with generously with salt and pepper, or your favorite seasoning'

While the steaks are coming to room temperature, prepare your grill. For a charcoal grill, light the charcoal and let it burn down until the coals are a gray ash color.

Arrange the coals to create two zones: a hot zone with direct heat for searing and a cooler zone with indirect heat for finishing the steaks.

Place the filets over the hottest side of the grill (direct heat) to sear. Sear for 3 minutes on each side, or until a nice crust forms. (To achieve nice grill marks, do not move the steaks while searing until turning them over.)

Move the filets to the cooler side of the grill (indirect heat) to finish cooking. Insert a steak/meat thermometer into the center of the thickest part of the filet and continue cooking until the steaks reach the desired doneness that you prefer.

The steaks will continue to cook slightly after you take them off the grill, so it is recommended to remove them from the heat a few degrees before reaching the temperature you desire

Here is a basic cooking guide (whether or not you have a thermometer): 

• Rare: 3-4 minutes per side, internal temperature of 120-130°F. 
• Medium Rare: 4-5 minutes per side, internal temperature of 130-135°F. 
• Medium: 5-6 minutes per side, internal temperature of 135-140°F. 
• Medium Well: 6-7 minutes per side, internal temperature of 140-150°F. 
• Well Done: 7 or more minutes per side, internal temperature of above 150*

Once the steaks are finished cooking, transfer them to a platter. Top with butter 

and allow to rest for 5 minutes before serving or slicing.

Notes:

To make filet mignon and other steaks more affordable, I watch for 

special sales and markdowns at my favorite market. Then we cook 

the steaks right away or freeze for later.

Filet Mignon is a special occasion meal for us ~ We were celebrating

our nephew's 25th birthday. One steak was too much for me to finish

but  My husband and nephew both finished their steaks!

The birthday dinner included grilled filet
mignon, grilled firecracker shrimp, pineapple
mango salsa and baked potato skins.
The links for the recipes are below:

Firecracker Shrimp Skewers: 

https://carriekitchencreations.blogspot.com/2025/07/easy-low-carb-firecracker-grilled.html

Pineapple Mango Salsa:

https://carriekitchencreations.blogspot.com/2025/07/fresh-pineapple-mango-salsa-relish.html

Baked Potato Skins:

https://carriekitchencreations.blogspot.com/2025/07/easy-perfect-baked-potato-skin.html