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!

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. 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: http://www.fbcookieswap.com/

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.

Comments

My Mom's Delectable Sugar Cookies

This is the recipe my mom always used. The cookies come out soft and delicious, the perfect decorating cookie for any occasion! Springtime Sugar Cookies Ingredients ⅓ cup butter ⅓ cup shortening 2 cups all-purpose flour 1 egg ¾ cup sugar 1 tablespoon lemon or lime juice 1 teaspoon vanilla Dash salt Directions Preheat oven 350 degrees. Beat butter and shortening with electric mixer on medium to high speed for 30 seconds. Add about half the flour, the egg, sugar, lemon juice, baking powder, vanilla, and salt. Beat till thoroughly combined. Beat in remaining flour. Divide dough in half. Cover; chill for 3 hours. On a lightly floured surface, roll half the dough at a time 1/8 to 1/4 inch thickness. Cut into desired shapes. Place on an ungreased baking sheet. If desired, sprinkle with sugar or sprinkles. Bake in a 350 degree oven for 5-7 minutes, until edges are firm and bottoms are lightly browned. Cool cookies

Pineapple Upside-down Cookies

A friend of mine had a birthday coming up and made a special request, a challenge... pineapple upside-down cookies. I scoured the internet for a recipe and with no success, I set out to create one on my own. After a couple of less than delectable attempts, I came up with this recipe. I have to admit, it's one of my favorite. It's a rich and unique cookie that won't fail to satisfy your craving for the taste of pineapple upside-down cake...in a cookie! Ingredients Pineapple Upside-down Cookies...inspired by Nicole 1 ½ cups (3 sticks) butter, softened 2 cups brown sugar, packed 1 teaspoon vanilla 3 ½ cups all-purpose flour ¼ teaspoon kosher salt 1 can (20oz) crushed pineapple Directions Preheat oven to 350 degrees F. For the filling: Combine pineapple (with the juice) and 1 cup of the brown sugar in a saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until liquid thickens (about 20 minutes). Remove from hea

Buttercream Thumbprint Cookies

These cookies have always been one of my daughter's favorites. This year, she asked if I thought that we could make them. My answer...of COURSE! They're super simple to make, look extraordinarily festive, and can be easily modified for any occasion. Ingredients For the cookies SPRINKLES (jimmies or nonpareils) 1 cup softened butter 1 cup powdered sugar 2 teaspoons vanilla extract 2 1/2 cups of all-purpose flour For the buttercream 1/2 cup softened butter 2 cups powdered sugar (more as needed for desired consistency) 2-3 tablespoons of milk 2 tablespoons corn syrup 2 teaspoons vanilla extract food color (optional) Directions Preheat the oven to 350° F and line a cookie sheet with parchment paper. Cream together butter, powdered sugar and vanilla and mix until light and fluffy. Add the flour slowly, until completely incorporated and the dough holds together when pressed. If dough seems too dry, sprinkle in water a teaspoon at a time until you reach the

jeanniebee bakes

Search This Blog