Toasted Coconut Shortbread - ★Cooking Recipes★

Directions for: Toasted Coconut Shortbread

Ingredients

cup sweetened coconut, fine shred

1 cup and 2 tbsp all purpose flour

cup sugar

dash of salt

cup unsalted butter at room temperature

Directions

1. Preheat oven to 350 F. Spread coconut on an ungreased baking tray and toast for 10 minutes, stirring once. Allow to cool.

2. Combine flour, sugar and salt in a food processor. Add butter in pieces and pulse just until dough is crumbly. Turn dough out onto a lightly floured surface and sprinkle toasted coconut over. Work coconut into dough until dough comes together. Dust work surface again and roll out dough into a rectangle about 1/8 inch thick, and cut into squares. Use a spatula to lift cookies onto a parchment-lined baking tray and bake, on the center rack of the oven for 10 to 12 minutes, just until edges of cookie colour slightly. Cool cookies on the pan for 5 minutes before removing to cool completely.

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