GLUTEN-FREE COCONUT FLOUR SHORTBREAD COOKIES
These buttery-rich, crisp shortbread cookies are a great wheat-free alternative to classic shortbread. Without the additional coconut flavor, they have the faint aroma and taste of coconut thanks to coconut flour. With the flavor, you'll have a cookie with robust coconut taste, perfect for dunking into a pot of chocolate fondue or glass of milk.
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 23m
Yield 22
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Lightly grease a baking sheet, or line it with parchment.
- Mix all the ingredients, by hand or mixer, until a well-blended, cohesive dough forms; this will take about 2 minutes at medium-low speed in a stand mixer.
- Drop the cookie dough by teaspoonfuls onto the prepared baking sheet (a teaspoon cookie scoop works well here), leaving 1 inch between them; these cookies won't spread much when they bake.
- Use a fork to flatten each cookie to about 1/4 inch thick, making a cross-hatch design.
- Bake the cookies for 8 to 12 minutes, until just browned on the bottom. Allow the cookies to cool completely on the baking sheet.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 4.5 g, Cholesterol 14 mg, Fat 2.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 31.3 mg, Sugar 2.3 g
HAWAIIAN COCONUT SHORTBREAD COOKIES
This is a recipe from an old Sunset Desserts Cookbook, likely from the 1970's, that was lost during a move. I searched high and low on the internet for this exact recipe, as I remembered it, to no avail. I finally found a copy of the recipe I had handwritten and placed in my mother's very old cookbook many years ago. Eureka! I wanted to post it here, so that I wouldn't lose it, and to share so others could enjoy them as well. I used to make these occasionally as a special treat for our family and for holidays and events. Rich and buttery with that wonderful coconut taste with a powdered sugar coating similar to wedding cookies. These are pretty simple to make and are "jr. chef assistant" friendly, especially for little hands to coat them in powdered sugar. Probably one of the best things about these cookies is that they are so great for a "make-ahead" cookie, as the dough is refrigerated and sliced, so you can break up the prep time into different days. Also, the baked cookies improve in flavor as they mature, so another "do-ahead" advantage. They are ideal for "care packages" to mail, if cushioned and packed securely, as they don't go stale. I hope you enjoy these as much as our family and guests have :)
Provided by Ismy Echo
Categories Dessert
Time 1h5m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter until smooth. Add granulated sugar and vanilla, creaming again until smooth and slightly fluffy.
- Sift flour and then measure the 2 cups of flour. Add salt to flour and sift again.
- Gradually add to the creamed butter mixture until you have added all the flour and mixture is smooth. Mix the coconut into the cookie dough.
- Shape into a one and half (1.5) inch diameter roll and wrap in plastic wrap. Refrigerate until it the dough is firm, about 2-4 hours, or for several days until ready to use. May be frozen for later baking.
- Using a sharp knife, cut 1/4 inch slices from the cookie dough roll and place on a very lightly greased cookie sheet, about 1 inch apart.
- Bake at 300 degrees for about 20 minutes, until a light golden brown at edges, but not browned entirely across the top.
- Cool cookies on sheet just until they are set, easy to remove and have cooled slightly, usually about 2 to 3 minutes. Remove cookies with a spatula and place on the 1 cup of powdered sugar that you have sifted onto a piece of wax paper or similar surface. Cover cookies with powdered sugar on all sides by sifting more sugar over them or "rolling" them in the sugar. After they have cooled and the powdered sugar has "set", you can coat them with more powdered sugar if you would like. Cool completely and then store in an airtight container, for however long you can keep them from being eaten!
- Try these the first time following the recipe as given. The next time, you can play around with adding other ingredients to tweak these to your exact tastes. Some ideas, toasting some of the coconut before adding to the dough, adding finely chopped macadamia nuts, ginger, cardamom or any citrus zest. Key lime zest and macadamias is a great combo, truly a cookie that takes you to tropical islands without the frequent flier miles :).
SLICE & BAKE COCONUT SHORTBREAD COOKIES
Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. -Roberta Otto, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
TOASTED COCONUT SHORTBREAD
These cookies have the taste and texture of one of those Danish holiday cookies that come in the little blue tins. The coconut in these cookies adds fat for an even more buttery treat with faintly nutty notes and no noticeable tropical flavor. Dipping each cookie into a pile of sanding sugar before baking gives the finished product a sweet and salty balance.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 2h
Yield About 24 cookies
Number Of Ingredients 9
Steps:
- Using an electric mixer and a medium bowl (or a stand mixer fitted with the paddle attachment), beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3 to 5 minutes.
- Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by 1/2 cup coconut and beat just to blend.
- Divide dough in half, then place each half on a large piece of plastic wrap. Sprinkle each piece of dough with half of the cinnamon, then fold plastic over to cover dough and protect your hands from getting all sticky. Start to form into a log (this will give a subtle cinnamon swirl-like effect - if this idea stresses you out, you can also just add the cinnamon with the flour and coconut in step 2).
- Using your hands (just like you're playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. Each half should form logs that are about 1 1/2 to 2 inches in diameter. Chill until firm, at least 1 1/2 hours.
- Heat oven to 350 degrees. Line a rimmed baking sheet (two, if you've got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in unsweetened coconut.
- Slice each log into 1/4-inch-thick rounds. Dip each round on one side into sanding sugar (no need to egg wash, the sugar should just stick). Arrange on prepared baking sheet, sugar-side up, about 1 inch apart (they won't spread much). Bake cookies until edges are just beginning to brown, about 10 to 12 minutes. Let cool slightly before eating them all.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 73 milligrams, Sugar 7 grams, TransFat 0 grams
COCONUT SHORTBREAD COOKIES
These are really delicious coconut shortbread cookies that you'll love to prepare and eat. Hope you enjoy them as much as I do.
Provided by Angela C. Jean-Louis
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 2h
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- Sift flour, confectioners' sugar, and cornstarch together in a bowl. Blend in butter, vanilla extract, allspice, and cardamom with your hands until dough comes together. Wrap and chill dough for 1 hour.
- Pinch off pieces of dough and roll into 1 1/2-inch pieces. Pour coconut onto a shallow plate. Roll cookie balls in coconut and place 1 inch apart on a baking sheet.
- Bake in the preheated oven until lightly golden, about 20 minutes. Let cool.
- Combine chocolate, vegetable oil, and almond extract in a small, deep microwave-safe bowl. Heat in 15-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes.
- Dip half of each cookie diagonally into the melted chocolate and shake off excess. Return to the baking sheets and refrigerate until chocolate sets, about 10 minutes.
Nutrition Facts : Calories 103.6 calories, Carbohydrate 8.5 g, Cholesterol 10.2 mg, Fat 7.7 g, Fiber 1 g, Protein 1 g, SaturatedFat 5.3 g, Sodium 2.2 mg, Sugar 4 g
COCONUT SHORTBREAD COOKIES
These Coconut Shortbread Cookies are so easy to make. Just 6 ingredients and a little bit of your time, you'll have some buttery and delicious coconut cookies to enjoy.
Provided by Trang
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Add flour, salt, and shredded coconut into a small mixing bowl, mix well to distribute thoroughly. Set aside.
- Add sugar, softened butter and vanilla extract to the stand mixer bowl and beat with the paddle attachment at medium low speed until combined. Increase speed to medium and beat until fluffy, about 30 seconds to 1 minute.
- Reduce mixer to low speed, and slowly add the flour mixture. Gradually increase mixer speed to medium and mix until dough comes together. It should start pulling away from the side of the mixing bowl.
- Turn dough out onto a lightly floured board or counter top, and shape into a disk or rectangle. Wrap well with plastic and refrigerate for 30 minutes to 1 hour.
- Roll dough to between 1/4"-1/2" thick and cut out cookies with desired cookie cutter. Re-roll the scrap dough and cut out more cookies until finished. A 2" cookie cutter will make a dozen cookies.
- Place the cookies in a container in layers, with parchment paper in between, and freeze for 30 minutes to 1 hour. If your freezer is large enough to accommodate a baking sheet, arrange the cookies on a parchment lined baking sheet and freeze.
- Preheat oven to 350°F while the cookies are resting in the freezer.
- When the oven is ready, place cookies on a parchment line baking sheet an inch or two apart if frozen in a container, sprinkle granulated sugar over the top of cookies generously and bake for 15 minutes. Rotate pan half way through baking.
- Remove from the oven, let rest on the baking sheet for 5 minutes, transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 29 g, Calories 150 kcal
COCONUT OIL SHORTBREAD COOKIES
These amazing Coconut Oil Shortbread Cookies, are vegan, easy to make and only 6 ingredients including coconut oil. They do not have a strong coconut flavor and taste like a simple shortbread cookie!
Provided by [email protected]
Categories Dessert
Number Of Ingredients 6
Steps:
- In a large mixing bowl, add your room temperature coconut oil. It should be solid, but not hard. With an electric mixer on medium-high, mix coconut oil until it's smooth and not chunky.
- Add your sugar, vanilla extract, salt and water and mix for another 2-3 minutes until combined.
- Now with a large spoon, stir in the flour until combined.
- The dough shouldn't be soft and soggy but it shouldn't be dry and crumbling either. Aim for the between, if it's too dry add a little more water; if it's too soggy add a little more flour.
- Grab a piece of syran wrap or wax paper and sprinkle a little flour so the dough doesn't stick to the wrap/paper. The dough needs to be formed into a log shape about 2 inches in circumference and then wrapped in the wrap or paper. This can be done with your hands.
- Wrap tightly and refrigerated for at least 30 minutes.
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- When your dough is hard and ready, take out of fridge and unwrap it. With a sharp knife cut into 1/2 inch pieces and place on baking sheet about 1 inch apart.
- Bake in the preheated oven for 18-20 or until the edges are little brown. Transfer them to a cooling rack and cool completely before serving.
- *Optional: You can drizzle baking chocolate over them and add some sprinkles. They make perfect holiday treats for Valentine's Day, Easter, Christmas, ect.
TOASTED COCONUT SHORTBREAD
Cooking time doesn't include toasting the coconut or chilling the dough. You can serve these plain or dipped half in chocolate or fill them in pairs with raspberry jam, lime curd, nutella, or my new favorite (which I found at Sugar Pill in Seattle) Hey Boo coconut jam. Adapted from Bon Appetit, April 2004 by way of Smitten Kitchen
Provided by momaphet
Categories Dessert
Time 50m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender until coarsely ground.
- Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.).
- Preheat oven to 325°F Line a rimmed baking sheet with parchment paper.
- Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies. OR.
- Before chilling form dough into a log - 1 3/4- to 2-inch-diameter, wrap well in plastic and then place in a baggie or foil. After chilling, with a thin bladed sharp knife slice scant 1/4-inch thick rounds. Place on cookie sheets as above.
- Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.).
- Note 1 - If you can't find unsweetened, use sweetened and cut back the sugar by 2 tablespoons.
- Note 2 - for unsweetened coconut, the smaller amount of salt, with sweetened, the larger amount. If you don't have Kosher salt, halve the amount of table salt.
COCONUT SHORTBREAD COOKIES
Tender, buttery shortbread is loaded with toasted coconut in these delicious, addictive, easy-to-make Coconut Shortbread Cookies!
Provided by Samantha Skaggs
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- To toast the coconut, preheat oven to 325°F. Spread flaked coconut into a thin layer on a large, rimmed baking sheet. Bake for 5 minutes, stir, and then bake for 1 to 3 more minutes or until light golden brown. Set aside to cool completely.
- In a large bowl, use an electric mixer to beat the butter until creamy. Mix in the powdered sugar, salt, vanilla extract, and almond extract and beat for 1 minute until light and smooth. With mixer on low speed, slowly add the flour, blending until just incorporated. Add the toasted (cooled) coconut and quickly mix it in until thoroughly combined.
- Turn the dough out onto a work surface and shape it into a rough ball. Cut the ball in half and form each piece of dough into an 8-inch log. Tightly wrap each log in plastic wrap and freeze for 30 to 40 minutes.
- Preheat the oven to 325°F. Line two baking sheets with parchment paper. Remove one log of dough from the freezer. Cut the dough into 1/4-inch thick slices, rolling the log every few slices to maintain the round shape of the cookies. Arrange the cookies on the prepared baking sheet. Bake until the cookies start to turn a light golden color around the edges, between 14 and 16 minutes. Allow to cool on baking sheets.
- Repeat the steps with the second log of cookie dough. Once the cookies are completely cool, store them in an airtight container.
Nutrition Facts : Calories 126 kcal, Carbohydrate 10 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 35 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
COCONUT SHORTBREAD
"My niece makes this shortbread for special occasions," writes Wauwatosa, Wisconsin's Nancy Siefert. "My family enjoys the rich flavor of these cookies so much, I bake them all year long."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners' sugar while warm. Cool on wire racks.
Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON COCONUT DROP SHORTBREAD COOKIES
These easy shortbread-style lemon coconut drop cookies are like buttery snowball cookies but with glaze instead of a confectioners' sugar coating. There's only 30 minutes of cookie dough chilling needed which makes this a quick cookie recipe.
Provided by Sally
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Pulse the coconut shreds in a food processor or chop them up with a sharp knife so they are finer. Smaller pieces make a more desirable texture in the baked cookies. Set aside for next step.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners' sugar, vanilla extract, coconut extract, and lemon zest and then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the lemon juice, salt, coconut, and flour and beat on medium speed until combined. The dough may not come together at first, but keep mixing until it does. The cookie dough will be thick.
- Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
- Bake the cookies until lightly browned around the bottom edges, about 14-15 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet and then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
- Whisk all of the glaze ingredients together in a medium bowl. If desired, add more confectioners' sugar to thicken or more milk to thin out. Dip cookies in icing or drizzle on top. If desired, garnish with coconut, sprinkles, and/or lemon zest. If coated lightly, the icing will set after 2 hours.
- Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.
COCONUT SHORTBREAD COOKIES
Categories Cookies Mixer Dessert Bake Coconut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 1/2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely.
- Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together; divide in half. Flatten each half into disk; wrap each in plastic and chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
- Preheat oven to 325°F. Line 2 rimmed baking sheets with parchment paper. Roll out 1 dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies. Repeat procedure with remaining dough disk until all of dough is used.
- Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.)
- *Available at natural foods stores and some supermarkets.
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4.5/5 (12)Total Time 2 hrs 45 minsCategory DessertsCalories 119 per serving
- Mix butter until creamy. Add sugar and beat until light and fluffy. Add in vanilla. Gradually add in flour, then coconut, and mix well.
- Form dough into 12 x 3 x 1-inch log. Wrap in plastic wrap or wax paper. I like to form a log into a shape that will result in rectangular cookies when sliced.
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4.6/5 (5)Total Time 1 hr 35 minsCategory Dessert, SnackCalories 208 per serving
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- Place coconut on parchment-lined baking sheet and toast for 6-8 minutes, or until golden brown.
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TOASTED COCONUT SHORTBREAD RECIPE - KRISTEN STEVENS | FOOD ...
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- Toast the coconut in a medium frying pan over medium heat for about 2 minutes, stirring frequently to prevent it from burning. Transfer to a bowl and place it in your fridge to cool it completely.
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5/5 (1)Total Time 3 hrs 25 minsCategory DessertCalories 62 per serving
- Combine the granulated sugar, powdered sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment or in a large bowl to be used with a hand mixer. Add the butter and beat on low speed, scraping down the sides of the bowl, until the butter mixture is creamy.
- Add the egg yolk and coconut extract and mix until it is just incorporated. Add the flour and mix until just combined. Slowly stir in the coconut with - do not over mix.
- Dump the dough out onto a lightly floured surface and divide into 2 equal parts. Form each part into a ball and flatten into a disk between two sheets of parchment paper.
- Roll each disk to an even layer 1/4 inch thick while between the parchment paper. Stack the sheets of dough and chill in the refrigerator for 3 hours or overnight. Alternatively, you can chill the dough for 1 hour in the freezer.
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- Pulse a few times until the coconut is finely chopped. Add flour, and pulse until combined. Gradually add in the butter pieces and pulse until the mixture is smooth and combined.
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4/5 (5)Servings 78
- Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely.
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- Beat first six ingredients at medium speed with an electric mixer until dry ingredients are moistened. Press dough evenly into 2 lightly greased 9-inch tart pans or cakepans.
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2.9/5 (12)Total Time 35 minsCategory DessertCalories 167 per serving
COCONUT FLOUR SHORTBREAD COOKIES (KETO, GLUTEN-FREE ...
From sweetashoney.co
4.9/5 (64)Total Time 22 minsCategory Dessert, SnackCalories 119 per serving
COCONUT WHIPPED SHORTBREAD COOKIES | IMPERIAL SUGAR
From imperialsugar.com
Servings 24Estimated Reading Time 1 minCategory Cookies & Bars
COCONUT SHORTBREAD TRUFFLES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
5/5 (2)Total Time 1 hrCategory DessertCalories 180 per serving
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From stevehacks.com
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