Toasted Coconut Shortbread Cookies
These toasted coconut shortbread cookies are buttery, chewy, and perfect for gifting or enjoying with tea. They feature a crunchy sanding sugar finish and a nutty coconut edge.
Ingredients
Dough Ingredients
- 255 g cold salted butter, cut into ½-inch pieces
- 100 g granulated sugar
- 55 g light brown sugar, packed
- 1 tsp vanilla extract
- 255 g all-purpose flour
- 45 g unsweetened shredded coconut, plus extra for rolling
- ¾ tsp ground cinnamon
- 1 large egg, well beaten (for brushing)
- Sanding sugar for coating
Instructions
Prepping the Dough
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a stand mixer, beat the cold, cubed butter with granulated sugar, brown sugar, and vanilla on medium-high until light and fluffy, about 2–3 minutes.
- Reduce speed to low and gradually add all-purpose flour and ½ cup shredded coconut. Mix until just combined.
- Divide the dough into two portions, sprinkle each with about ⅜ tsp cinnamon, and mix gently.
- Shape each portion into logs (1½–2 inches wide), wrap tightly in plastic wrap, and refrigerate for at least 1½ hours or overnight.
Baking the Cookies
- Unwrap the logs and brush each evenly with the beaten egg.
- Roll logs in extra shredded coconut until coated.
- Slice logs into rounds about ¼ inch thick, dip one side in sanding sugar, and place sugared side up on prepared sheets.
- Bake one sheet at a time for 10–12 minutes, until edges turn golden brown. Rotate pans halfway through if needed.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a vegan version, substitute with solid vegetable shortening and use a nondairy milk + maple syrup mix instead of egg for browning.