Slice and Bake Coconut Shortbread Cookies

Introduction

These Slice and Bake Coconut Shortbread Cookies are a delightful treat perfect for any occasion. The buttery richness of classic shortbread is elevated with the tropical sweetness of coconut, making these cookies irresistibly delicious. With a simple slice-and-bake method, these cookies are easy to prepare in advance, store in the fridge, and bake whenever you’re ready for a fresh batch. Whether you’re serving them with tea or as a holiday dessert, these cookies will surely impress.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup shredded sweetened coconut
• 1/2 cup desiccated coconut (optional for a more intense coconut flavor)
• 2 tablespoons milk or cream (if needed, for dough consistency)

Instructions

1. Prepare the Dough:
   • In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
   • Mix in the vanilla extract.
   • Gradually add the flour and salt, mixing on low speed until fully combined.
   • Stir in the shredded coconut (and desiccated coconut, if using).
   • If the dough is too crumbly, add 1-2 tablespoons of milk or cream to help it come together.
2. Shape and Chill the Dough:
   • Divide the dough in half and shape each portion into a log, about 2 inches in diameter.
   • Wrap the logs tightly in plastic wrap or parchment paper.
   • Refrigerate the dough for at least 1 hour, or until firm enough to slice.
3. Slice and Bake:
   • Preheat your oven to 350°F (175°C).
   • Line a baking sheet with parchment paper.
   • Remove the dough logs from the fridge and slice into 1/4-inch thick rounds.
   • Place the slices about 2 inches apart on the prepared baking sheet.
   • Bake for 10-12 minutes, or until the edges are lightly golden.
4. Cool and Serve:
   • Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
   • Store in an airtight container at room temperature for up to one week.

Conclusion

These Slice and Bake Coconut Shortbread Cookies combine the melt-in-your-mouth texture of shortbread with the tropical taste of coconut. They are perfect for gift-giving or as a snack to enjoy with your favorite beverage. With minimal ingredients and easy preparation, these cookies are a delightful way to add a sweet touch to your day!

For more details, visit the full recipe

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