TOASTED COCONUT SHORTBREAD
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
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
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
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.
COCONUT SHORTBREAD COOKIES
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
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.
SLICE & BAKE COCONUT SHORTBREAD COOKIES
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
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
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
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.
COCONUT-PECAN SHORTBREAD COOKIES
A luscious caramel filling joins pairs of rich shortbread treats. They take a little time to make but are well worth it. -Cathy Grubelnik, Raton, New Mexico
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in coconut and pecans. Divide dough into two portions. Cover and refrigerate for 30 minutes or until easy to handle., Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 1-in. round cookie cutter. Place cookies 1 in. apart on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely., Meanwhile, for filling, bring sugar and water to a boil in a large heavy saucepan. Add corn syrup; cook until syrup turns golden, about 5 minutes (do not stir). Gradually stir in cream and butter., Spread filling on the bottoms of half of the cookies, a scant 1/2 teaspoon on each; cover with remaining cookies. Let stand until set, about 2 hours.
Nutrition Facts : Calories 99 calories, Fat 6g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 66mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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