World's Best Coconut Shortbread Cookie
Incredibly Delicious Coconut Shortbread Cookies
The tastiest coconut cookie ever
I grew up in the Southern United States where coconut is used extensively in desserts. I always loved coconut cake and coconut pies.
But I wondered -- would it be possible to make a cookie loaded with coconut flavor? So I played around with possibilities. Simply adding coconut to the top of a cookie wasn't enough (though yummy) and after trial and error, came up with this recipe.
If you love coconut, you're going to flip for these cookies!
They're easy to make and the taste is, well, astonishing (if I do say so myself.) Whenever I've made them for a potluck or take a plateful to work, they're a huge hit.
Read on for all of the details.
I love this cookie recipe because I always have the ingredients on hand in my kitchen.
1 cup of butter (2 sticks)
1/2 cup of sugar
1/2 cup of light brown sugar
1 tsp. vanilla
1 1/2 tsp. salt
2 cups flour
2 cups flaked sweetened coconut
3/4 cup pecans, chopped
How to Make The Cookies
Cream the butter with your mixer until the butter becomes lightly colored.
Add in the sugars and salt, and beat until fluffy -- usually about three or four minutes.
Add in the vanilla extract.
Pour in one cup of flour, then beat on low speed of your mixer until fully blended. Add in the second cup of flour, and beat it on low speed until fully incorporated.
Pour in the two cups of coconut, and nuts (if using) and mix with a spoon until incorporated into the cookie dough.
Chilling Your Dough -- Why This Is The Most Important Part
This next part I'm about to describe is incredibly important. I've tried baking these cookies without doing the next step, and it was a mistake. (Yeah, they were good... but this recipe is for an *astonishing* cookie.)
After you make the dough, put it into a piece of saran wrap (or wax paper) and shape it into a log. Make sure the dough is fully covered by the plastic wrap, and chill it for at least two days.
I wish I could explain what happens, but I can't. The texture and the flavor of the cookies you make from this chilled (for several days) dough is a revelation. They will be the most incredible cookies you've ever eaten. I guarantee it.
You're probably thinking: but I don't have time to make cookies one night then not bake them for another couple of days. But... yes you can. You really can.
Can't wait for two days? I've also made them after chilling for 2 hours. They're excellent -- so go ahead and do them that way. But -- take my word for it -- if you can schedule your time to allow for the extra days, you'll be glad you did.
How To Bake the Cookies
Preheat your oven to 350 degrees.
Remove the logs of dough from the fridge, then slice them into rounds about 1/3 inch thick.
Bake until they've become very lightly colored on top, usually about ten minutes.
The trick to great shortbread is to let them become just barely golden -- not brown -- so they'll retain that melt-in-your-mouth texture of the very best shortbreads.
Let the cookies cool on the baking sheet for about five minutes, then carefully remove them with a metal spatula to a towel-covered counter and come to room temperature.
That is, if you can wait! The aroma is incredible for these cookies... and they're delicious while warm (of course, what cookie isn't when it's fresh from the oven?)
Store in an airtight container for up to five days.
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