Toasted Coconut Shortbread

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


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

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. Form dough into a ball, flatten into a disc, and refrigerate, covered for about an hour.

Preheat oven to 325 degrees.  Roll out dough on a lightly floured surface to about ¼ inch thickness.   Cut into desired shapes and bake on a parchment paper lined baking sheet for about 15-20 minutes or until golden brown.  Transfer to cooling rack and cool completely before drizzling with chocolate or filling with jam.  Enjoy!
Inspired by Smitten Kitchen

This is the recipe I shared for The Great Food Blogger Cookie Swap 2012.  To see more recipes swapped in this year's event or to find out how to participate next year, visit their website:

In addition to the fun of baking and sharing with fellow cookie-loving bloggers, this year the event joined with Cookies for Kids with Cancer to help raise funds for pediatric cancer research. Please visit their website to learn more about how you can help.


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