Toasted Coconut Shorties

Desserts

Shortbread with a taste of the tropics. Send your taste buds on vacation for the holidays

  • Total Preparation Time: 45 minutes

20 bars

Rating: 0 Stars

Ingredients

1 cup250 mLCoconut, toasted
2 tbsp30 mLCornstarch
1 1/3 cups325 mLAll Purpose Flour
1/4 tsp1 mLSalt
1 tsp5 mLVanilla Extract
3/4 cup175 mLIcing Sugar
1 cup250 mLGAY LEA - Unsalted Butter, softened
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Instructions

  1. Beat butter with icing sugar, extract and salt for 3 minutes or until very light and fluffy.
  2. Sift flour with cornstarch; beat into butter mixture just until combined. Fold in coconut.
  3. Chill dough for 15 minutes.
  4. Preheat oven to 325°F (160°C).
  5. Scoop cookies, using a rounded 1 tbsp (15 mL) measure or level small cookie scoop onto parchment paper-lined baking sheets.
  6. Bake for 15 minutes or until golden.

Tips

  • To toast coconut, spread on a parchment paper-lined baking sheet. Toast in a preheated, 325°F (160°C) oven, stirring occasionally, for 10 to 13 minutes or until golden.
  • Store cookies, layered between parchment paper in an airtight container, for up to 3 days or freeze for 1 month.
  • Drizzle cookies with melted white or dark chocolate and garnish with additional toasted coconut.
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Ingredients

1 cup250 mLCoconut, toasted
2 tbsp30 mLCornstarch
1 1/3 cups325 mLAll Purpose Flour
1/4 tsp1 mLSalt
1 tsp5 mLVanilla Extract
3/4 cup175 mLIcing Sugar
1 cup250 mLGAY LEA - Unsalted Butter, softened
Add to Shopping List

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