This delicious, crisp and delightfully coconutty cookie turned out to be such a treat. I love coconut in just about every form but this cookie even has the power to convert coconut haters. Eaten right off of the cookie sheet, drizzled in chocolate, or made into sandwiches filled with raspberry or apricot preserves, this cookie is a gem! Toasted Coconut Shortbread Ingredients ½ cup shredded sweetened coconut 1 ½ sticks softened butter ⅔ cup granulated sugar ½ teaspoon sea salt or kosher salt 1 teaspoon vanilla extract 1 ⅓ cups flour Directions Preheat oven to 325 degrees. Spread coconut across a rimmed baking sheet. Bake, stirring occasionally, until coconut is golden brown. Cool coconut completely and then grind slightly in blender or food processor (I just crumble it in my hands). With a mixer, beat butter and sugar until well blended. Mix in salt, vanilla, and flour. Stir in toasted coconut. F
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