Coconut Shortbread
 
Makes 2 gifts (about 22 cookies per roll)
Ingredients
  • ¾ cup plus 2 tablespoons unsalted butter, room temperature
  • ⅔ cup confectioners’ sugar
  • ¾ teaspoon kosher salt
  • ¾ teaspoon vanilla extract
  • 1½ cups unsweetened flaked coconut, toasted, coarsely chopped, and divided
  • 2 cups all-purpose flour
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, salt, and vanilla at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in one-third of coconut. With mixer on low speed, gradually add flour, beating until combined, 2 to 3 minutes, stopping to scrape sides of bowl. Divide dough in half.
  2. On a cutting board, sprinkle remaining coconut. Roll each portion of dough in coconut into a 6-inch log. Tightly wrap in parchment paper or plastic wrap. Refrigerate until firm, about 1 hour. Wrap dough in decorative paper as desired. Refrigerate unbaked cookie dough for up to 1 week.
  3. To bake, preheat oven to 350°. Line large baking sheets with parchment paper.
  4. Let dough stand at room temperature for 15 to 20 minutes before slicing. (If the dough is too cold, it will crumble when cutting.) Trim ends of dough logs, if desired. Using a serrated knife and a gentle sawing motion, cut logs into ¼-inch slices. Place 1 inch apart on prepared pans.
  5. Bake until lightly browned, 16 to 18 minutes. Let cool completely on a wire rack. Store baked cookies in an airtight container for up to 1 week.
Notes
KITCHEN TIP
Baked cookies can be dipped in melted dark or white chocolate. Top with holiday sprinkles or chopped nuts. Or spread dulce de leche between cookies to make sandwich cookies.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/coconut-shortbread/