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.
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.
Can you substitute sweetened coconut if you cut back on the sugar?
Mine didn’t look like the picture (they spread out to thin little cookies) but were still delightful. Next time I’ll probably try adding some cardamom and pepper.
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?