Easiest Way to Cook Perfect Coconut Shortbread Easter Cookies

Easiest Way to Cook Perfect Coconut Shortbread Easter Cookies Delicious, fresh and tasty.

Coconut Shortbread Easter Cookies. The first time, I made the recipe exactly as printed and found the coconut flavor good, but the cookie a bit sweet for my taste, though others did not agree. The first day, the texture was good, but quickly became much softer than a shortbread should be. I next tried substituting an equal amount of unsweetened coconut, and the result was perfect.

Making the coconut shortbread cookies is super simple.

You start by beating the butter and sugar together until smooth.

Once it's nice and cool, it's very easy to slice it.

You can have Coconut Shortbread Easter Cookies using 10 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Coconut Shortbread Easter Cookies

1. You need 12 ounces of unsalted butter, at room temperature (3 sticks).

2. You need 1 cup of granulated sugar.

3. It’s 3 1/2 cups of all purpose flour.

4. You need 1/2 teaspoon of salt.

5. Prepare 1 1/2 teaspoon of vanilla extract.

6. It’s 1 of large egg lightly beaten with 1 tablespoon water (egg wash).

7. You need 7 ounces of seeetened flaked coconut.

8. It’s of about 32 chocolate small eggs, I used Ghirdelli chocolate mini m.

9. It’s of for white chocolate drizzle.

10. Prepare 4 ounces of white chocolate, melted, for best results don't use chi.

But for these coconut shortbread cookies, you may want to use a sugar alternative instead of dates to preserve to coconut taste.

Come back and let me know if you try it!

Fabulous recipe and delicious buttery cookies, turned out as you said.

I used the gram weight for the recipe as I don't.

Coconut Shortbread Easter Cookies instructions

1. Preheat the oven to 350. Line baking sheets with parchment paper.

2. Unwrap and have ready the chocolate mini eggs.

3. Whisk in a bowl the flour and salt.

4. In another large bowl beat butter, sugar and vanilla until light and fluffy.

5. Beat flour in slowly and beat just until it forms a dough and all flour is incorperated. Press dough into a mass woth your hands.

6. Roll the dough into golf size balls. Roll in egg wash.

7. Roll in coconut to cover.

8. Place on prepared pans and bake 20 to 25 minutes until golden.

9. When they come out of the oven gently press a chocolate egg in the center of each cookie.

10. Transfer to a rack tocool completely.

11. Finish cookies.

12. Drizzle melted white chocolate over cookies and allow to dry.

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Soft coconut shortbread cookies baked with a hint of lemon and toasted coconut sounds so amazingly good.

Love this idea and can not wait to try these out.

Coconut is my absolute, hands down, favorite ingredient.

This Coconut Icebox Cookie Recipe is a thin and crispy shortbread cookie with toasted coconut garnish.

Guaranteed to satisfy any coconut lover.