Coconut Shortbread Cookies
Soft coconut shortbread cookies baked with a hint of lemon and toasted coconut!
Ingredients
- ½ cup shredded coconut
- ½ cup granulated sugar
- 1 tablespoons lemon juice
- 2 ½ cups all purpose flour
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter 2 sticks of cold butter - cut into 1-tablespoon pieces
For the glaze:
- ⅓ cup semi sweet chocolate melted
- 1 tbsp shredded coconut toasted, for sprinkling
Instructions
- Preheat oven to 350°F/180°C, and line 2 cookie sheets with parchment paper.
- Combine shredded coconut, sugar, lemon juice, flour and vanilla extract in a food processor. Pulse a few times until combined.
- Add the butter and pulse more until dough is combined and smooth. The dough will be a bit dry but that's okay. Lightly knead the dough until smooth, but if the dough is still too dry you can add a tbsp of water.
- Shape dough into a ball, and roll it out to 1/4" thickness on a lightly floured surface. Cut out cookies using the cookie cutters.
- Place cutouts on parchment paper on a baking sheet and bake for 13-15 minutes.
- Transfer cookies to a wire rack, when completely cooled drizzle with melted chocolate, and sprinkle with toasted shredded coconut.
Nutrition
Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Sodium: 5mg | Potassium: 19mg | Sugar: 4g | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.6mg
Find it online: https://littlesunnykitchen.com/coconut-shortbread-cookies/