Wednesday, September 7, 2016

Toasted Coconut Shortbread Cookies

Toasted Coconut Shortbread Cookies
Two things have driven me to make these cookies today: 1. I don't have a real job (I'm a substitute teacher for this year--hopefully just this year) and 2. We are moving to a new house in 9 days. This here is probably stress baking.
I've packed up most of my kitchen, but of course I've left out many of my baking ingredients. I had everything I needed for these except for my rolling pin. Guess that's in a box somewhere. So I had to use parchment paper and a quarter sheet pan to press the dough out, and I have to say, I think it was a winning technique.
These cookies are winners too: crisp, light, buttery, just sweet enough, and with a shadow of coconut flavor. If you want more of a punch you in the face coconut experience, perhaps you could add a dash of coconut extract.
For me, these are just what I was shooting for. Simple and delicious coconut shortbread.

Toasted Coconut Shortbread Cookies
     --adapted from Simple Family Finance

  • 1 cup toasted coconut
  • 2 cups King Arthur Unbleached All Purpose flour
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 14 tablespoons butter (salted), cold and cut into 1/4 to 1/2 inch chunks
  • 2 tablespoons virgin coconut oil *
  • about 2 tablespoons flour + 2 tablespoons sugar mixed together for dusting
  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, mix the toasted coconut, flour, sugar, salt, and baking soda. Add the cut up butter and coconut oil, and cut it in with a pastry blender. Keep cutting the butter in until the butter and dry ingredients become a dough and the pastry blender seems to be cutting it into slices.
  • Dust a clean work surface with half the sugar and flour mixture. Turn dough out onto work surface and flatten roughly into a rectangle shape. Sprinkle with more flour/sugar mixture. Roll dough to about 1/4 inch thickness, trying to maintain a rectangular shape as much as possible. 
  • Cut with a pizza or fluted rotary cutter into about 1 1/2 inch square pieces (or smaller, if you'd like). You'll have scraps left at the end that you will want to bake as well.
  • Place on prepared baking sheet about 1 1/2 to 2 inches apart. (*At this point, you can also place unbaked cut dough on a wax paper lined sheet and freeze. Place frozen dough pieces in a zip top freezer bag and store in freezer until ready to bake.)
  • Bake at 350 degrees for 12-14 minutes, or until browned on the edges.
  • Allow to cool on baking sheet about 5 minutes before removing to a cooling rack to cool completely.
  • Store in an airtight container.
*If you don't have coconut oil, you can just use all butter (1 cup). I was hoping for more coconut flavor from the coconut oil, but I didn't want to alter the texture of the shortbread by adding too much coconut oil.

Makes about 5 dozen cookies

1 comment:

  1. These look so good. I like the instructions to use a pastry blender rather than a food processor (which I don't have). Also appreciate seeing the scraps on the cookie sheet. Relaxed rustic.


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