Coconut Shortbread Cookies
- ½ cup unsweetened shredded coconut
- ¾ cup unsalted butter , at room temperature
- ½ cup granulated sugar
- ¾ teaspoon coarse salt
- ½ teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- Sugar , for sprinkling
Preheat oven to 325°F. Spread coconut on a sheet pan and toast until golden, stirring a few times, about 5 minutes. Put in blender or food processor and chop until coarsely ground.
In an electric mixer fitted with a paddle attachment, cream butter and sugar. Mix in salt and vanilla. Add the flour in two additions and mix until smooth. Gather dough and flatten into a disk, wrap in plastic wrap and chill in the refrigerator for at least one hour.
Roll dough out on lightly floured surface until thin, about ¼ inch. Cut with a 2 inch circle cutter and place 1 inch apart on a sheet pan lined with parchment paper. Sprinkle with sugar. Bake at 325°F for 17-20 minutes until golden brown. Cool on sheet pan for a few minutes and transfer to a wire rack and cool completely.
Calories: 2527kcal, Carbohydrates: 239g, Protein: 22g, Fat: 170g, Saturated Fat: 114g, Cholesterol: 366mg, Sodium: 1785mg, Potassium: 472mg, Fiber: 12g, Sugar: 104g, Vitamin A: 4255IU, Calcium: 78mg, Iron: 9mg