Toasted Coconut Shortbreads

  • 1 cup butter, softened
  • 1 1⁄4 cups icing sugar
  • 1⁄2 tsp. almond extract
  • 1/8 tsp. salt
  • 1 egg yolk
  • 2 1⁄4 cups all purpose flour
  • 1 cup shredded coconut, toasted
  • 1 egg white, lightly beaten
  • 1 cup shredded coconut

To Toast Coconut: Preheat oven to 325°F. Spread coconut on a baking sheet in a thin layer and bake in preheated oven. The coconut will toast very quickly and won’t take more than 5-10 minutes. Stir the coconut every few minutes to help ensure even color.

In a large bowl, beat butter with an electric mixer on medium high speed for 1 minute. Add icing sugar, almond extract and salt. Beat until combined. Beat in egg yolk until combined, scraping sides of bowl as necessary. Beat in flour, then coconut.

Divide dough in half. Shape each half into an 8” roll. Brush rolls with egg white, then roll in shredded coconut. Wrap each roll in plastic wrap or waxed paper. Refrigerate for 4 to 24 hours.

Preheat oven to 375F. Cut rolls into 1⁄4” slices. Place slices on parchment lined baking sheets and bake for 10 – 12 minutes or until edges are lightly browned. Cool on wire rack.

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