Coconut and shortbread cookies to me go hand in hand...the rich butter taste of shortbread enhances the flavor of coconut. If you have the time, I would recommend allowing the dough to rest for 1-2 days for an intense, buttery shortbread.
- 1 lb Unsalted butter, softened
- 7 oz Powdered sugar, sifted
- 2 tspVanilla extract
- 1 1/2 teaspoonsSalt
- 3 Egg yolks
- 7 oz desiccated coconut
- 1 lb Pastry flour
Combine softened butter, powdered sugar, vanilla and salt until well combined but not until creamy. Add the yolks one at a time. Add the coconut and mix to combine.
Add the flour and mix until just combined. Chill for at least one hour. If possible, allow the dough to rest in the refrigerator for 1-2 days. This allows any excess moisture to evaporate and intensifies the flavor.
Roll the dough to desired thickness and shape. Bake at 350°F until golden. Optional to dip the cookies in melted milk or dark chocolate.