Toasted Coconut Shortbread Cookie Recipes

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SLICE & BAKE COCONUT SHORTBREAD COOKIES



Slice & Bake Coconut Shortbread Cookies image

Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. -Roberta Otto, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 5

1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 cup sweetened shredded coconut

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.

Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

TOASTED COCONUT SHORTBREAD



Toasted Coconut Shortbread image

These cookies have the taste and texture of one of those Danish holiday cookies that come in the little blue tins. The coconut in these cookies adds fat for an even more buttery treat with faintly nutty notes and no noticeable tropical flavor. Dipping each cookie into a pile of sanding sugar before baking gives the finished product a sweet and salty balance.

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 2h

Yield About 24 cookies

Number Of Ingredients 9

1 cup plus 2 tablespoons/255 grams cold salted butter (2 1/4 sticks), cut into 1/2-inch pieces
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 teaspoon vanilla extract
1 3/4 cups/255 grams all-purpose flour
1/2 cup/45 grams unsweetened shredded coconut, plus more for rolling
3/4 teaspoon cinnamon
1 large egg, well beaten
Sanding sugar

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.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 73 milligrams, Sugar 7 grams, TransFat 0 grams

TOASTED COCONUT SHORTBREAD COOKIES



Toasted Coconut Shortbread Cookies image

Buttery shortbread is one of life's simple pleasures and these Toasted Coconut Shortbread Cookies add one more layer of flavour to this cookie classic.

Provided by Barry C. Parsons

Categories     Cookie Recipes

Time 40m

Number Of Ingredients 7

2 cups butter, 1 pound at room temperature
1 cup icing sugar, powdered sugar
1 tsp vanilla extract
1 tsp coconut extract
1/2 cup corn starch
3 cups flour
2 cups dried fine cut coconut, lightly toasted

Steps:

  • Toast the coconut in a preheated 350 degree F oven and let it cool completely before using it in the recipe. Toast the coconut by spreading it in a 9x13 baking pan and baking for 10-15 minutes or so. Stir it and spread evenly again after the half way point 5-7 minutes.
  • Cream together the butter and icing sugar very well until very smooth and creamy. No lumps of butter should be visible.
  • Blend in the vanilla and coconut extracts.
  • Sift together the flour and corn starch.
  • Blend slowly into the creamed mixture until a soft dough forms.
  • Blend the coconut through the dough.
  • Split dough into 2 equal portions and roll each one into a log shape about 1 1/2 to 2 inches in diameter.
  • Wrap the dough logs in plastic wrap and chill for a couple of hours at least.
  • You can freeze one of the cookie dough portions for later if you like.
  • This dough will also last in the fridge for 3-4 days so that you can bake a few up at a time and enjoy them fresh from the oven if you like.
  • To bake the cookies preheat the oven to 350 degrees F and line cookie sheets with parchment paper.
  • Using a very sharp knife, cut slices of the dough to about 1/4 inch (6 mm) thickness or perhaps a tad less.
  • Place the cookies on the parchment paper a half inch apart and bake for 15-20 minutes or until they just start to turn brown at the edges.
  • Let cool for 10 minutes on the pan before transferring them to a wire rack to cool completely. Store in an airtight container.
  • These cookies will freeze quite well for several weeks.

Nutrition Facts : Calories 137 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 48 cookies, Sodium 71 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

TOASTED COCONUT SHORTBREAD COOKIES



Toasted Coconut Shortbread Cookies image

Provided by {Erin} The Spiffy Cookie

Time 10m

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1/2 cup cornstarch
1-1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup sweetened coconut flakes, toasted

Steps:

  • In a large bowl, beat butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, flour, and salt. Beat on low for one minute, then on high for 3 to 4 minutes. Add toasted coconut and fold in until distributed.
  • Roll dough into a large ball, cover in plastic wrap, and refrigerate for 1-2 hours.
  • Preheat the oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper, set aside.
  • Roll the dough out to approximately 1/8 to 1/4 inch thick and cut into your favorite shape. Place on prepared cookie sheets and bake for 7-10 minutes until just set and edges have not yet begun to brown. Cool on wire racks.

COCONUT SHORTBREAD COOKIES



Coconut Shortbread Cookies image

Categories     Cookies     Mixer     Dessert     Bake     Coconut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 6 1/2 dozen

Number Of Ingredients 6

1 cup unsweetened shredded coconut* (about 3 ounces)
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
1 1/4 teaspoons coarse kosher salt
1 teaspoon vanilla extract
2 2/3 cups all purpose flour

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.

COCONUT SHORTBREAD



Coconut Shortbread image

"My niece makes this shortbread for special occasions," writes Wauwatosa, Wisconsin's Nancy Siefert. "My family enjoys the rich flavor of these cookies so much, I bake them all year long."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 6

2 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup sweetened shredded coconut
Confectioners' sugar

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.

Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

TOASTED COCONUT SHORTBREAD



Toasted Coconut Shortbread image

Make and share this Toasted Coconut Shortbread recipe from Food.com.

Provided by Az B8990

Categories     Dessert

Time 45m

Yield 7 dozen, 28 serving(s)

Number Of Ingredients 8

2 cups salted butter, softened
1 cup sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup rice flour
1/2 cup cornstarch
3/4 cup medium unsweetened coconut, toasted
1 1/2 tablespoons sugar

Steps:

  • In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in vanilla.
  • In a separate bowl, combine flours, corn starch, and coconut. Add to butter mixture and mix until blended. Shape dough into a flattened disc. Wrap in plastic and refrigerate dough for 30 minutes if dough is too soft to roll.
  • On a floured surface, roll out dough until 1/4 inch thick, dusting lightly with flour as necessary. Cut dough into rounds with a 2 inch cookie cutter dipped in flour. Reroll dough as necessary, without adding too much flour. Place cookies on parchment-lined baking sheets. Sprinkle lightly with sugar.
  • Bake cookies in a preheated 300F oven for 25 minutes, or until just beginning to turn golden. Cool on wire racks.

TOASTED COCONUT SHORTBREAD



Toasted Coconut Shortbread image

Cooking time doesn't include toasting the coconut or chilling the dough. You can serve these plain or dipped half in chocolate or fill them in pairs with raspberry jam, lime curd, nutella, or my new favorite (which I found at Sugar Pill in Seattle) Hey Boo coconut jam. Adapted from Bon Appetit, April 2004 by way of Smitten Kitchen

Provided by momaphet

Categories     Dessert

Time 50m

Yield 36 cookies

Number Of Ingredients 8

1/2 cup unsweetened dried shredded coconut, see note
3/4 cup unsalted butter, room temperature (I actually prefer regular butter in shortbread)
1/2 cup plus 1 teaspoon sugar
1/2-3/4 teaspoon coarse kosher salt, see note
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour (or)
1 cup all-purpose flour, plus
1/3 cup coconut flour

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, then grind in a coffee grinder, food processor or blender until coarsely ground.
  • 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, flatten into a disc and wrap in plastic. 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 a rimmed baking sheet with parchment paper.
  • Roll out 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. OR.
  • Before chilling form dough into a log - 1 3/4- to 2-inch-diameter, wrap well in plastic and then place in a baggie or foil. After chilling, with a thin bladed sharp knife slice scant 1/4-inch thick rounds. Place on cookie sheets as above.
  • 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.).
  • Note 1 - If you can't find unsweetened, use sweetened and cut back the sugar by 2 tablespoons.
  • Note 2 - for unsweetened coconut, the smaller amount of salt, with sweetened, the larger amount. If you don't have Kosher salt, halve the amount of table salt.

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COCONUT SHORTBREAD COOKIES RECIPE | BON APPéTIT
2004-03-01 Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely. Step 2 Using …
From bonappetit.com
4/5 (5)
Servings 78
  • 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. DO AHEAD 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. DO AHEAD Can be made ahead. Store airtight at room temperature up to 1 week.


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From thegingeredwhisk.com


TOASTED COCONUT AND LIME SHORTBREAD COOKIES WITH A COCONUT MILK …
Apr 12, 2018 - Toasted coconut and lime shortbread cookies with a coconut milk and lime glaze
From pinterest.ca


COCONUT-LIME SHORTBREAD COOKIES RECIPE | GIMME SOME OVEN
2015-11-21 To Make The Coconut Lime Shortbread Cookies: Preheat oven to 325°F. In a food processor, combine coconut, sugar, lime zest, and the vanilla extract. Pulse a few times until the coconut is finely chopped. Add flour, and pulse until combined. Gradually add in the butter pieces and pulse until the mixture is smooth and combined.
From gimmesomeoven.com


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