Three years ago: Cinnabon Roll Rice Krispies Treats. What is it about husbands, because mine also complains about coconut! Toasted Coconut Shortbread Adapted from Bon Appetit, April 2004. It would work with any other dairy-free shortening. Coconut Icebox Cookies to the Rescue for "Sweet" Emergencies I don’t use Silpat liners. (I mention this in a recipe note.) :-). Still no updates in my inbox – this is frustrating, haha. When I put the dough in plastic wrap I shape it into a square, when I take it out of the fridge I slice it with at knife into squares just under an inch square and then roll them into balls. Does anyone know if this recipe would work if I chilled the dough in two logs and then sliced out the cookies? thanks! Jeni, #42: I got fewer than 3 dozen for sure, though – maybe my heart cutout was larger than yours. 8 comments. Are you expecting your DH will cook for you this V-day? Must go root around in pantry for coconut. 1 1/3 cups all purpose flour. Holy moly! So, so good. I love coconut! New here? i made these about five seconds after i read the recipe last week, having somehow miraculously had all the ingredients on hand. Coconut is a foodie’s dream! (Sorry, Alex!) I followed this recipe but substituted lavender extract for the vanilla. Tick tick tick…. Little hint though, the coconut will toast just as good if you were to pan toast it on the stovetop at around a medium temp. Hi Marcea — I have never cooked/baked with soybutter before. Thanks! I need to shop the organic stores more closely… closest one is like 15 miles away. Bake for 5-10 minutes, stirring frequently, until the coconut is golden brown. 1/2 cup Corn starch. I always have fresh coconuts and would rather use these than store bought shredded coconut. definitely one of my new favorite cookies. 7 ingredients. Hi! That means you can really cram them on your parchment. Coconut Shortbread Cookies with Salted Caramel Icing The Girl on Bloor. I did not have 1/2 cup unsweetened coconut, only 1/4 cup. Like I was going to leave you chocolate fanatics hanging — it is Valentine’s Day week after all. Thank you for that! It’s easier and works just as well. The coconut in a Mounds or Almond Joy, or that strandy, shredded, gag producing stuff that ruins so many cookie and cake recipes and is spread all over the outside of a Hostess Sno-ball. my alex loves coconut and it is me who thinks she doesn’t like coconut. Correction: reduced the BUTTER by 2T, not the flour. Made these last night and they were DIVINE! They also took only 10 minutes before I had to keep a good eye on them, if i had left them for 20mins they would have been a pile of coconutty ashes so thats a bit weird too. I’m making more again tonight! Baking & Spices. I kept saying, “I bet you just don’t like the dried stuff in the bag.”, Oh, I soooo understand the coconut issue. I still have an issue with the texture, though (like your husband). A quick questions: I live in a tiny apartment and don’t have the counter space to roll out dough for cut-outs. Perhaps someone else will weigh in. However, I agree that the measurements here seem confusing – especially the butter. Not flakes, will they sub? Sprinkle lightly with sugar. Could you use the coconut liquid extract (like a version of vanilla extract, but coconut)? ;-) Shortbread cookies have always held a special place in my heart stomach. I have replaced it one to one with butter in almost all of Deb’s numerous cookie recipes and have loved the outcome! We just know that these Toasted Coconut Shortbread cookies are going to be your new favorite dessert! Because, well, I probably have one or three or a dozen times this week. I used unsweetened coconut that was already finely ground so I was able to skip that step. My husband, our daughters, and I compulsively ate about a third of the dough ahead of time (so delicious! (: I made these the other day and they are phenomenal! Marcea, hope you read that. I love coconut, so needless to say – these cookies sound (and look) delicious! And if that may be the case, do you have an idea how much less I should use? Simple and delicious cookie. These are exactly what I need to make this crappy week (it’s only Tuesday!) These cookies looks delicious! They’re both silicone coated and supposed to work the same. So if you have time, you could check them out. Thanks! If that is not a compliment to how good these cookies look, I don’t know what would be! Ick! I may have to admit that I’m like Alex. :). Although next time I think I’ll make them with less salt and more coconut. Used the method for my holiday cookies which used to give me fits and this year? :), firstly i luv this blog!!! Perhaps this was not an accurate sugar subtraction, so the salt level (which I know wasn’t perfectly halved, but I tasted the dough at the 1/8t less level and liked it better with it) which was just right with sweetened coconut may not have been with unsweetened coconut. Combine coconut, sugar, lemon juice, flour and vanilla extract in a food processor. Also filled with rasberry jam, and dark chocolate, but that habenero was top choice. These were very good. They’re good and all, but the pure coconut sooooo much better. On Valentines Day, when I hardly knew him, I left heart shaped coconut cookies outside his student room on college campus. Beat in powdered sugar until creamy. add it to a shortbread cookie? I made these and they turned out well, although the dough was a bit crumbly but I think I put a little extra coconut in. looks delicious! I used to be a coconut hater too… and then I grew up and got exposed to options OTHER than those awful cakes/cupcakes. I’m making these tonight. Reporting back with a huge success! Any idea what I’ve done wrong? Modified: Try 160g-170g of flour with your 170g of butter. A sprinkle of sea salt flakes just before baking just ramps up the yummy quotient. Chocolate! I’m willing to give it a second try. made these just now. I did roll the dough into a log and slice into 1/4 inch slices rather than rolling out (as many have suggested). Alex was adamantly opposed, so I promised to either dip or fill them with chocolate or raspberry or even better, filled with raspberry and dipped in chocolate and do you know what happened? Hey Deb! My go to Christmas cookie. if i baked like you did, i don’t think i’ll be able to stay around!! I was just comparing the ingredient list for these with the ingredients for your Unshrinkable Tart Shell…. I havent been able to find soybutter sticks or even heard of coconut butter… Ive only been dealing with this allergy for less a year. Deb, I’m still not receiving your posts in my inbox – please email me, if you can. And would anyone know the amount to use for substituting? I made a few changes just for fun, including doubling it because I wanted to use up the coconut and knew it would be good. Set aside. I filled them with raspberry jam and dusted them with powdered sugar and they didn’t last a mere 5 minutes! I had a hard time rolling out the dough. I just used this dough to bake little cups in a min muffin pan. Anyway, the dough was too sticky when I took it out of the fridge and I couldn’t possibly make shapes at all. I took two containers of them to a party and one and a half didnt of the containers didnt even make it to the table! Any suggestions? DEB–do you have any favorite chocolate recipes you could recommend from your recipe list for the big Valentine’s day here? Thanks for the recipe! Thanks for the idea to toast & grind the heck out of the leathery stuff. But I was already planning on making the Vanilla-Almond Arborio Rice Pudding for a party tonight. (I, like other readers, have limited counter space so I used the chill-as-a-log-and-slice method.) Shortbread cookies have always been a favorite of mine, but I had never had them made with coconut. Congratulations! Oh, nice. I’m just shaking my head all the way over here in CA, b/c toasted coconut and shortbread is just absolutely genius. Your email address will not be published. I used to think I didn’t like coconut but now I cannot seem to get enough of it. Until I discovered shallots – if I chop them pretty fine, they’re still invisible but retain the flavor I’m aiming for. Does anyone know if these taste like the Nice cookies? Just the right balance of flavors. i located a lobster cookie cutter (lobsters=red=appropriate for v-day), and i have to say, the love lobsters were a big hit. his made me remember the time I brought home a piece of Italian Cream Cake (mmmmmmmmmm) to share with my daughter. Mix in salt and vanilla. Just wondering what the texture of the dough should be. http://tinyurl.com/ckbhxo. I LOVE this recipe. So I don’t see why it wouldn’t be the same with coconut! Pulse a few times until combined. I am making these cookies for the 3rd time right now. I followed the lead of another commenter and just formed the dough into a log, refrigerated, and then sliced, rather than rolling out and they turned out great. So I toasted 1/4 multi grain flakes (oats, barley, rye flakes) and ground with the toasted coconut in blender. Wow! This will be a go-to recipe for me – Thank you so much for posting it! Maryam. Texture, flavor, even the smell. Yes, that good! The combination of creative flavors in these crisp but delicate cookies earned them top honors. Sounds to die for!! Super easy to do which makes it great with a tight schedule. Perhaps next time, I will warm the dough to roll and cut, then pop the shapes back in the freezer for a few minutes before baking (as you suggest). The cookies are FAB!! You know what goes so well with coconut? You will absolutely appreciate the extra flavor as it shows up in this cookie. he adored them! Oh my how darling! Traditional shortbread has been around for centuries and follows the most basic recipe: one part sugar, two parts butter, three parts flour. Gather dough together, flatten into a disc and wrap in plastic. 1/2 cup (about 1.5 ounces) unsweetened shredded coconut* I love when recipes have just a little something different to them. It’s the dry shredded coconut that most people detest. I am also making the cupcakes or cake, TBD, for 60+ (and have a baby and 4 year old) so I would like to do as much prep as possible beforehand. In what form is the coconut – is it dried flakes or some other form. Line a rimmed baking sheet with parchment paper. Thank you, Deb, for another awesome recipe! I’ve got a friend’s B-day this week and she loves lemon and loves coconut. is this right? Heat oven to 250 degrees F. Spread the coconut evenly on a baking sheet, transfer to the oven and bake until just golden, about 10 minutes. Deliciousness creations chocolate instead of some of them into the metric system! ) and salt free but... Goat Cheese Stuffed Bacon, Peach, & Basil Burgers dough last night with my husband our. And shortbread is it about husbands, because I plan to make and still. Probably have one or three or a dozen times this week and toasted coconut shortbread cookies! Out beautifully after chilling and the cookies have always held a special in... 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