World's Best Coconut Shortbread
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!
- 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
- Preheat oven to 350 degrees.
- Cream the butter till it becomes lightly colored.
- Add in the sugars and salt, and beat until fluffy -- usually about three or four minutes.
- Add vanilla extract.
- Beat in your flour, one cup at a time.
- Mix in two cups of coconut, and nuts (if using) until incorporated into the dough.
- Form dough into logs approximately 2 inches thick and 6 inches long, cover with plastic wrap and refrigerate for one hour or more.
- Slice them into rounds 1/3 inch thick then bake on cookie sheet till very light brown.
- If you have time, allow the dough to chill for several hours, up to two days. The texture and the flavor of the cookies you make from long-chilled dough is a revelation.
- Bake only till the cookies begin to take on color, and no longer. Shortbread shouldn't bake till golden brown like other cookies.