Description
Toasted coconut shortbread cookies are a delightful treat with a rich buttery flavor and a hint of coconut.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup toasted shredded coconut
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the butter, powdered sugar, and granulated sugar until light and fluffy.
- Add the flour, toasted coconut, and salt. Mix until combined.
- Roll the dough into balls and place them on a baking sheet.
- Flatten each ball slightly with a fork.
- Bake for 15-20 minutes until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- You can substitute coconut with nuts if desired.
- Make sure to toast the coconut until golden for best flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: toasted coconut shortbread, coconut cookies, shortbread recipe