Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa, Recipe #375126
Crisp, buttery coconut shortbread cookies. Published in Bon Appetit, February 1993.
by swissms
45 min | 20 min prep
SERVES 24 , 24 cookies
- 4 cups sweetened flaked coconut
- 2 cups all-purpose flour
- 9 tablespoons sugar
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 350°F.
- Lightly butter two 9-inch diameter tart pans with removeable bottoms.
- Mix sweetened flaked coconut, flour, sugar and salt in large bowl with electric mixer.
- Add butter and vanilla and beat until well combined.
- Divide dough between prepared tart pans and press to cover botooms. Refrigerate 15 minutes.
- Bake shortbreads until golden brown, about 25 minutes. Cool 5 minutes.
- Remove pan sides from shortbreads. Cut each shortbread into 12 wedges. If wedges are moist or soft, place on cookie sheet and bake until crisp, up to 7 minutes more. Cool completely. (Can be made 1 week ahead. Store in airtight container at room temperature.).
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5 stars