Recipe: Perfect Coconut Shortbread Easter Cookies

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. Coconut Shortbread Easter Cookies Tender little shorbread cookies with toasted coconut and a creamy toffee Easter egg in the center. 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. How to make coconut shortbread cookies. You can cook Coconut Shortbread Easter Cookies using 10 ingredients and 16 steps. Here is how you cook it.

Ingredients of Coconut Shortbread Easter Cookies

1. It's 12 ounces of unsalted butter, at room temperature (3 sticks).
2. You need 1 cup of granulated sugar.
3. You need 3 1/2 cups of all purpose flour.
4. It's 1/2 teaspoon of salt.
5. You need 1 1/2 teaspoon of vanilla extract.
6. You need 1 of large egg lightly beaten with 1 tablespoon water (egg wash).
7. Prepare 7 ounces of seeetened flaked coconut.
8. Prepare of about 32 chocolate small eggs, I used Ghirdelli chocolate mini m.
9. You need of for white chocolate drizzle.
10. It's 4 ounces of white chocolate, melted, for best results don't use chi.

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

Coconut Shortbread Easter Cookies step by step

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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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 have any. In a large bowl, cream butter, sugar until light and fluffy. Gradually add flour and mix well.