Description
Buttery, melt-in-your-mouth coconut shortbread cookies with a delicate crumb and a hint of vanilla and almond. Perfect for a simple treat or a special occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but highly recommended!)
- 2 ¼ cups all-purpose flour
- 1 cup shredded sweetened coconut, finely shredded
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional: Coarse sugar for sprinkling
Instructions
- Cream the Butter and Sugars: In a large bowl, using an electric mixer (or a sturdy whisk), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Add the Extracts: Beat in the vanilla extract and almond extract (if using) until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, shredded coconut, baking powder, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Finish mixing by hand with a spatula. The dough should be slightly crumbly but hold together when pressed.
- Shape the Dough: Divide the dough in half. On a lightly floured surface, shape each half into a log about 1 ½ to 2 inches in diameter. Wrap each log tightly in plastic wrap.
- Chill the Dough: Refrigerate for at least 2 hours, or preferably overnight. You can also freeze the dough logs for up to 2 months. If freezing, thaw the dough in the refrigerator overnight before slicing and baking.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Slice the Dough: Remove the chilled dough logs from the refrigerator. Using a sharp knife, slice the logs into ¼-inch thick rounds.
- Arrange on Baking Sheets: Place the cookie slices on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Sprinkle with Sugar (Optional): If desired, sprinkle the tops of the cookies with coarse sugar before baking.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use softened butter.
- Don’t overmix the dough.
- Chilling the dough is essential.
- Use finely shredded coconut.
- Adjust baking time based on your oven.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes