White Coconut Shortbread. Here are the ingredients and how to cook it. I love coconut, so I wanted to make something topped with a lot of it. For a crunchy texture, heat the egg yolk first But be sure to strain it to prevent lumps from forming. Adjust the baking time according to the size of your cookies. In a large bowl, cream butter, sugar until light and fluffy.
Gradually add flour and mix well.
In a bowl, cream butter, sugar and vanilla until light and fluffy.
A great treat for afternoon tea with friends.
You can have White Coconut Shortbread using 10 ingredients and 19 steps. Here is how you cook it.
Ingredients of White Coconut Shortbread
- It's 90 grams of Unsalted cultured butter (or regular unsalted butter).
- You need 35 grams of Powdered sugar.
- It's 1 of egg's worth Egg yolk.
- It's 15 grams of Powdered coconut milk.
- It's 85 grams of Cake flour.
- Prepare 15 grams of Corn starch.
- It's 1 of Bread flour (for dusting) (you can also use cake flour).
- Prepare of For the topping:.
- You need 1 of White chocolate.
- It's 1 of Shredded coconut.
It's not often that I put a decadent dessert or slice in a blog. But this one has been a family favourite for ages. These cookies have the taste and texture of one of those Danish holiday cookies that come in the little blue tins The coconut in these cookies adds fat for an even more buttery treat with faintly nutty notes and no noticeable tropical flavor Dipping each cookie into a pile of sanding sugar before baking gives the finished product a sweet and salty balance. Sweet and earthy taro root combines with shortbread cookies and toasted coconut for a buttery and colorfully purple cookie dipped in white chocolate.
White Coconut Shortbread instructions
- Bring the butter to room temperature. Combine the cake flour and corn starch and sift..
- Put the egg yolk into a heatproof dish and beat until fluffy. Cover with plastic wrap and heat in the microwave at 600 W for 25 seconds..
- Mix the cooked egg yolk with a whisk to break it up. Strain. Once strained, you should have about 10 g..
- Combine the butter and sugar in a bowl and mix until smooth with a rubber spatula. Add the egg yolk from Step 3 and mix well..
- Next, add the coconut milk powder and mix well..
- Once it has evenly blended, sift the cake flour and corn starch one more time while adding it to the bowl. Fold into the mixture..
- Be careful not to knead it too much. It should just be mixed until the powder is incorporated, then fold it over a few times to bring it together into a ball..
- Tightly wrap in plastic wrap and press flat. Let chill in the refrigerator for at least 2 hours..
- Use a tea strainer to dust the flour on your working surface and roll out the chilled dough with a dusted rolling pin. Roll to about 5 mm thick..
- Top the rolled out dough with plastic wrap and chill in the refrigerator for another 2 hours..
- I usually put the dough in the refrigerator along with the cutting board, but if you want to transfer it with parchment paper instead, first line your cutting board or work surface with parchment paper..
- Preheat the oven to 170°F Celsius. Dust your cookie cutters and cut out the chilled cookie dough. Arrange on a baking sheet lined with parchment paper..
- Reduce the temperature of the preheated oven to 160°F and bake for 18-20 minutes. Once they have all browned, they're ready. Transfer to cookie racks to cool..
- Press together the leftover dough and repeat the process..
- Melt the butter in a double boiler and temper the white chocolate. Dip the tops of the cooled cookies into the chocolate and press into the shredded coconut before it hardens..
- Once the chocolate hardens, they're done. Tempering the white chocolate takes some effort, but it really helps to hold the coconut onto the cookies..
- I made white rabbits..
- Enjoy these crispy and sweet shortbread cookies. They'll make you fall in love with coconut..
- To make coconut milk, dissolve 30 g of coconut milk powder in 150 ml of milk..
Taro is a starchy root vegetable that is native to Southeast Asia and India. How to make coconut shortbread cookies. 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.