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Photo for - Toasted Coconut Shorties

Toasted Coconut Shorties

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

  • Yields: 20 bars
  • Preparation: 45 minutes

Ingredients

  • 1 cup (250mL) coconut, toasted
  • 2 tbsp (30mL) cornstarch
  • 1 1/3 cups (325mL) all purpose flour
  • 1/4 tsp (1mL) salt
  • 1 tsp (5mL) vanilla extract
  • 3/4 cup (175mL) icing sugar
  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened

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.
  • 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.
Photo of - Toasted Coconut Shorties

Ingredients

  • 1 cup (250mL) coconut, toasted
  • 2 tbsp (30mL) cornstarch
  • 1 1/3 cups (325mL) all purpose flour
  • 1/4 tsp (1mL) salt
  • 1 tsp (5mL) vanilla extract
  • 3/4 cup (175mL) icing sugar
  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened