Coconut Shortbread Recipe
Make Coconut Shortbread Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, powdered sugar, salt, and shredded coconut until well combined.
- 3
Cream Butter and Vanilla
In another bowl, cream the softened unsalted butter and vanilla extract together until light and fluffy.
Combining Ingredients
- 4
Combine Mixtures
Gradually add the dry ingredient mixture to the butter mixture, mixing until just combined. Be careful not to overmix.
- 5
Shape the Dough
Once the mixture is combined, use your hands to shape the dough into a disc. Wrap it in plastic wrap and refrigerate for about 30 minutes.
Baking
- 6
Roll Out Dough
After refrigerating, place the dough between two sheets of parchment paper and roll it out to about 1/4 inch thickness.
- 7
Cut and Bake
Cut the dough into desired shapes using cookie cutters and place them on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- 8
Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Coconut Shortbread!