Sesame-Coconut Shortbreads
Published May 15, 2025
- Total Time
- 45 minutes, plus chilling and cooling time
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes, plus chilling and cooling time
- Rating
- Comments
- Read comments
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Ingredients
- ¾ cup/185 grams unsalted butter, melted
- ¾ cup/150 grams granulated sugar
- Scant ½ cup/120 grams tahini
- Scant ¼ cup/60 grams honey
- 1teaspoon vanilla extract
- 2cups/256 grams cake flour (or use all-purpose)
- ½ cup/25 grams unsweetened shredded coconut, preferably finely shredded
- ¼ cup/38 grams sesame seeds
- 1teaspoon baking powder
- ½ teaspoon fine sea salt
- Powdered sugar, for dusting
Nutritional analysis per serving (24 servings)
174 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 2 grams protein; 71 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
Put butter, sugar, tahini, honey and vanilla in a medium bowl, and whisk until sugar dissolves.
- Step 2
In a separate bowl, stir together flour, coconut, sesame seeds, baking powder and salt.
- Step 3
Add dry ingredients to the wet mixture and beat with a wooden spoon until well incorporated and a soft dough is formed.
- Step 4
Divide dough into 2 pieces. Roll each piece into a log about 2 inches in diameter. Wrap in wax paper or plastic wrap, and refrigerate until firm, up to overnight. (The dough also freezes well.)
- Step 5
Heat oven to 350 degrees. Cut the logs into ½-inch slices, and arrange across 2 baking sheets. Bake until very lightly browned, 10 to 13 minutes. Let cool completely, then use a small strainer to dust the cookies with a thin layer of powdered sugar before transferring to a platter or cookie tin.
Private Notes
Comments
I wanted a dairy free cookie so I replace butter with canola oil. You need a little extra oil or a little less flour to make this work. I dusted the cookies with combination of powdered sugar and cocoa powder. They were a big success.
Can you substitute sweetened coconut if you cut back on the sugar?
Not sure what happened, but my cookies grew, flattened out completely, and formed a single cookie that filled the pan and that is the thickness of a cracker.
Really delicious! Not too sweet and the tahini sesame flavor is really good. I reduced sugar to a 1/2 cup, and substituted flour + cornstarch (1T per cup) for cake flour, and they turned out lovely, lots of positive feedback. Brought them as gifts as they are easy to make and transport. Thank you!!!
I wonder about replacing some of the butter (2-4 TBS) with unrefined coconut oil. I’m always looking for ways to enhance the coconut flavor. Any tho’ts?
Yummy but so so so sweet. Next time I would reduce the sugar and add more coconut.