Ingredients for Vanilla Coconut Shortbread
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup cornstarch
- Vanilla Extract
- Coconut Extract
- 2 cups all-purpose flour
- Sweetened Flaked Coconut
- ½ teaspoon salt
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How to Make Vanilla Coconut Shortbread
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar using an electric mixer until light and fluffy (about 3-5 minutes).
- Add ½ teaspoon salt, ¼ cup cornstarch, and 1 teaspoon vanilla extract. Mix until combined.
- Gradually add 1 cup shredded sweetened coconut and 2 cups all-purpose flour. Mix until just combined.
- Turn the dough out onto a lightly floured surface and knead briefly until it forms a cohesive dough. The coconut will make it slightly drier than typical shortbread dough.
- Roll the dough into 24-30 balls (approximately 1 inch in diameter).
- Place the balls onto the prepared baking sheets and gently press down on each with a flat-bottomed cup or glass to flatten slightly.
- Bake for 18-20 minutes, or until the edges are lightly golden brown. The centers may still appear slightly soft.
- Let the cookies cool completely on the baking sheets before serving. They will firm up as they cool.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
77g
Fat
87g
Carbs
14g
