Coconut Shortbread Cookies
Soft coconut shortbread cookies baked with a hint of lemon and toasted coconut!
Ingredients
- ½ cup shredded coconut toasted
- ½ cup granulated sugar
- 1 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup butter 2 sticks cold butter - cut into 1-tablespoon pieces
For glaze:
- ⅓ cup dark chocolate melted
- 1 tbsp shredded coconut toasted
Instructions
- Preheat oven to 180c.
- Combine 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 out on a lightly floured surface. Cut out cookies using the cookie cutters.
- Place cutouts on parchment paper on a baking sheet and bake for 15 minutes.
- Transfer cookies to a wire rack, when completely chilled 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/