Coconut Shortbread
  • Cooking Time: 25
  • Servings: 40
  • Preparation Time: 10
  • 1 cup unsalted butter
  • 3/4 cup sugar
  • 1/2 tsp Vanilla extract
  • 1/2 tsp Coconut Extract
  • 1 3/4 cups AP-Flour
  • 1 cup Angel flaked Coconut
  1. Cream butter and sugar until light & fluffy
  2. Add Vanilla and Coconut extract and mix till combined
  3. Add flour knead by hand
  4. Knead in coconut
  5. You have 3 options at this point:
  6. - Refrigerate dough for 2 hours then roll out on a floured board and cut with cookie cutters.
  7. - Wrap in wax paper and roll into a cylinder, place in the freezer for 1 hour and slice into 1/4 inch rounds (This is my preferred way)
  8. - Press the dough into a shorbread mold and chill for 1/2 hour
  9. Preheat oven to 300 degrees
  10. Bake on a baking sheet lined with Reynolds parchment for 25 minutes. (If you used a mold, check with the manufacturers directions for baking times, I have personally never used one.)
  11. Cool on a wire rack and store in an airtight container for 2 weeks.
  12. These will also Freeze very well if wrapped tightly to protect from moisture, for about 1 month.
  13. I make my Christmas shortbreads before Thanksgiving and keep them frozen until needed in December.
My mom use to make these when I was younger. I usually skip the Vanilla and Coconut extracts (Cause most coconut extract seems to be imitation) Instead I use 1 TB Malibu Coconut Rum. I just made these (Pictured) and instead of the malibu, I used 1/4 tsp Lime Oil and 1/4 tsp Fresh Lime zest along with the 1/2 tsp Vanilla... Delicious Coconut/Lime shortbreads.... I would also say that they would be just as good with lemon, especially if 1 side were dipped in White Chocolate.