Toasted Coconut Shortbread
- Total Time
- 30 minutes, plus 90 minutes chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1cup plus 2 tablespoons/255 grams cold salted butter (2¼ sticks), cut into ½-inch pieces
- ½cup/100 grams granulated sugar
- ¼cup/55 grams light brown sugar
- 1teaspoon vanilla extract
- 1¾cups/255 grams all-purpose flour
- ½cup/45 grams unsweetened shredded coconut, plus more for rolling
- ¾teaspoon cinnamon
- 1large egg, well beaten
- Sanding sugar
Nutritional analysis per serving (24 servings)
157 calories; 10 grams fat; 7 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 2 grams protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using an electric mixer and a medium bowl (or a stand mixer fitted with the paddle attachment), beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3 to 5 minutes.
- Step 2
Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by ½ cup coconut and beat just to blend.
- Step 3
Divide dough in half, then place each half on a large piece of plastic wrap. Sprinkle each piece of dough with half of the cinnamon, then fold plastic over to cover dough and protect your hands from getting all sticky. Start to form into a log (this will give a subtle cinnamon swirl-like effect — if this idea stresses you out, you can also just add the cinnamon with the flour and coconut in step 2).
- Step 4
Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are about 1½ to 2 inches in diameter. Chill until firm, at least 1½ hours.
- Step 5
Heat oven to 350 degrees. Line a rimmed baking sheet (two, if you’ve got ’em) with parchment paper. Brush outside of logs with egg wash. Roll logs in unsweetened coconut.
- Step 6
Slice each log into ¼-inch-thick rounds. Dip each round on one side into sanding sugar (no need to egg wash, the sugar should just stick). Arrange on prepared baking sheet, sugar-side up, about 1 inch apart (they won’t spread much). Bake cookies until edges are just beginning to brown, about 10 to 12 minutes. Let cool slightly before eating them all.
- Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.
Private Notes
Comments
In A. Roman's coconut shortbread recipe 1 3/4 c flour= 255 g. In M. Clark's cultured butter cookies, 2 c flour= 250 g. Could you please standardize? How did you like this recipe?
I had the same problem with lacy and spreading cookies, even when I weighed the ingredients and chilled the dough. I noticed that Alison Roman's companion recipe for chocolate chunk shortbread calls for 2 1/2 c. flour(326 g), rather than the 1 3/4 c(255 g) flour called for in the coconut version. I remade the coconut shortbread with the flour and butter proportions a listed in the chocolate chunk version. It worked! I am convinced the flour amount for this recipe is incorrect.
Just noticed this note in the recipe for Alison's salted chocolate chunk shortbread cookies: If you have Alison's book, you might notice a 1/4 cup discrepancy in the volume measurement of flour. That's because NYT Cooking uses a different standard metric cup measurement. Alison uses 145 grams, we use 128 grams. Might this answer your question? I suspect that the volume measures are approximations and that using the weight would yield a better result.
Am I the only one who had difficulty getting cold (hard) butter to become "super light and fluffy" in 3-5 minutes? It was all I could do to get all the butter incorporated into the sugar.
Followed the suggestion of 295g flour, and replaced coconut with chopped pistachios. Off the charts delicious! Such a versatile recipe - have fun with your mixi-ins.
These cookies are always a huge hit. It takes some fiddling to get the shape of the log just right. I find 1/4” slices make for a good, hefty cookie. However, in my oven to get a nice golden brown I have to up the temperature a little and let them bake for at least 15 mins. After you work out the kinks, these cookies will make you the hit of the cookie swap.