Coconut Oil Shortbread Cookies Recipes

COCONUT SHORTBREAD

Steps:

• In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners' sugar while warm. Cool on wire racks.

COCONUT SHORTBREAD COOKIES

Steps:

• To toast the coconut, preheat oven to 325°F. Spread flaked coconut into a thin layer on a large, rimmed baking sheet. Bake for 5 minutes, stir, and then bake for 1 to 3 more minutes or until light golden brown. Set aside to cool completely.
• In a large bowl, use an electric mixer to beat the butter until creamy. Mix in the powdered sugar, salt, vanilla extract, and almond extract and beat for 1 minute until light and smooth. With mixer on low speed, slowly add the flour, blending until just incorporated. Add the toasted (cooled) coconut and quickly mix it in until thoroughly combined.
• Turn the dough out onto a work surface and shape it into a rough ball. Cut the ball in half and form each piece of dough into an 8-inch log. Tightly wrap each log in plastic wrap and freeze for 30 to 40 minutes.
• Preheat the oven to 325°F. Line two baking sheets with parchment paper. Remove one log of dough from the freezer. Cut the dough into 1/4-inch thick slices, rolling the log every few slices to maintain the round shape of the cookies. Arrange the cookies on the prepared baking sheet. Bake until the cookies start to turn a light golden color around the edges, between 14 and 16 minutes. Allow to cool on baking sheets.
• Repeat the steps with the second log of cookie dough. Once the cookies are completely cool, store them in an airtight container.

COCONUT OIL SHORTBREAD COOKIES

Steps:

• In a large mixing bowl, add your room temperature coconut oil. It should be solid, but not hard. With an electric mixer on medium-high, mix coconut oil until it's smooth and not chunky.
• Add your sugar, vanilla extract, salt and water and mix for another 2-3 minutes until combined.
• Now with a large spoon, stir in the flour until combined.
• The dough shouldn't be soft and soggy but it shouldn't be dry and crumbling either. Aim for the between, if it's too dry add a little more water; if it's too soggy add a little more flour.
• Grab a piece of syran wrap or wax paper and sprinkle a little flour so the dough doesn't stick to the wrap/paper. The dough needs to be formed into a log shape about 2 inches in circumference and then wrapped in the wrap or paper. This can be done with your hands.
• Wrap tightly and refrigerated for at least 30 minutes.
• Preheat the oven to 350° F and line a baking sheet with parchment paper.
• When your dough is hard and ready, take out of fridge and unwrap it. With a sharp knife cut into 1/2 inch pieces and place on baking sheet about 1 inch apart.
• Bake in the preheated oven for 18-20 or until the edges are little brown. Transfer them to a cooling rack and cool completely before serving.
• *Optional: You can drizzle baking chocolate over them and add some sprinkles. They make perfect holiday treats for Valentine's Day, Easter, Christmas, ect.

COCONUT OIL SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly.
• Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks and vanilla extract. Add flour, baking powder, and baking soda gradually; mix until dough just comes together. Mix dough with hands to fully incorporate ingredients. Roll dough into walnut-size balls and place 2 inches apart onto baking sheet.
• Bake in the preheated oven until cookie tops are cracked, 10 to 12 minutes.

SLICE & BAKE COCONUT SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

COCONUT SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely.
• Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together; divide in half. Flatten each half into disk; wrap each in plastic and chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
• Preheat oven to 325°F. Line 2 rimmed baking sheets with parchment paper. Roll out 1 dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies. Repeat procedure with remaining dough disk until all of dough is used.
• Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.)
• *Available at natural foods stores and some supermarkets.

TOASTED COCONUT SHORTBREAD

Steps:

• Using an electric mixer and a medium bowl (or a stand mixer fitted with the paddle attachment), beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3 to 5 minutes.
• Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by 1/2 cup coconut and beat just to blend.
• Divide dough in half, then place each half on a large piece of plastic wrap. Sprinkle each piece of dough with half of the cinnamon, then fold plastic over to cover dough and protect your hands from getting all sticky. Start to form into a log (this will give a subtle cinnamon swirl-like effect - if this idea stresses you out, you can also just add the cinnamon with the flour and coconut in step 2).
• Using your hands (just like you're playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. Each half should form logs that are about 1 1/2 to 2 inches in diameter. Chill until firm, at least 1 1/2 hours.
• Heat oven to 350 degrees. Line a rimmed baking sheet (two, if you've got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in unsweetened coconut.
• Slice each log into 1/4-inch-thick rounds. Dip each round on one side into sanding sugar (no need to egg wash, the sugar should just stick). Arrange on prepared baking sheet, sugar-side up, about 1 inch apart (they won't spread much). Bake cookies until edges are just beginning to brown, about 10 to 12 minutes. Let cool slightly before eating them all.