Description
Buttery, melt-in-your-mouth shortbread cookies rolled in shredded coconut for a festive, snowy appearance and a toasted tropical flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded coconut (divided: 1/2 cup for dough, 1/2 cup for coating)
Instructions
- Preheat your oven to 350F (175C) and line a large baking sheet with parchment paper.
- In a large bowl or stand mixer, cream the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until well combined and glossy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed, stirring until just combined.
- Fold in 1/2 cup of shredded coconut using a spatula.
- Scoop about one tablespoon of dough and roll it into a 1-inch ball with your palms.
- Roll each ball in the remaining 1/2 cup of shredded coconut until evenly coated.
- Place the balls on the prepared baking sheet, spacing them 1 inch apart.
- Bake for 12-15 minutes, or until the bottoms are lightly golden. Do not let the tops brown too much.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American