Holiday Baking: Toasted Coconut Shortbread

I'm a shortbread fanatic, and these Toasted Coconut Shortbread Cookies are one of my favorite recipes. Plan ahead; you'll need to refrigerate the dough at least an hour before you cut and bake the cookies.

This recipe is perfect for unexpected company over the holidays. Freeze the dough (or refrigerate it up to 2 days). When company shows up, thaw the dough slightly, slice and bake. I promise it will make your kitchen smell wonderful. 

I'm sharing this in the Holiday Recipe Swap (Holiday Baking this week).  

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic, manufacturer of quality bakeware for over 110 years.

Toasted Coconut Shortbread
  Recipe from Family Circle Magazine

1/2 cup sweetened flaked coconut
2 sticks (1/2 pound) unsalted butter, at room temperature
1/4 cup confectioners' sugar
1/4 cup granulated sugar

2 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
Heat oven to 250 degrees. Spread the coconut evenly on a baking sheet, transfer to the oven and bake until just golden, about 10 minutes. Set aside to cool.

Ready to pop in the oven

Place butter, coconut and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Scrape down side of bowl, add the flour and salt, beat well and scrape again. Form the dough into a 1 1/2 inch diameter log and cover with parchment paper. 

Place the log in a resealable plastic bag and refrigerate at least 1 hour and up to 2 days, or freeze up to 2 months.

Heat oven to 325 degrees.  With the tip of a very sharp knife, cut 1/4 to 1/2 inch slices of the dough and place 2 inches apart on prepared pan. Transfer to oven and bake until cookies are just beginning to brown on the edges, about 20 minutes. Transfer to a wire rack to cool.  Let the cookie sheet cool completely between batches and repeat with the remaining dough.

To print, with or without photos, scroll down to the Print-Friendly button. 

Enjoy!