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!" 🤣